Vanilla Cupcakes with Chocolate Ganache Buttercream
One of the most classic cupcakes out there is a vanilla cupcake with chocolate frosting. Today I’m making my own version of this combo! I’m going to whip up a batch of moist, fluffy vanilla cupcakes and top them with chocolate ganache buttercream.
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Vanilla Cupcakes
For years I’ve been searching for a vanilla cupcake (and cake) recipe that is fluffy, moist, and flavorful. I’ve tried butter based and oil based recipes. They’ve all been yummy, but not quite perfect.
These vanilla cupcakes check every box! Using butter and oil provides the right balance of flavor and texture. But there are two ingredients that make the biggest difference. We’ll get to those soon.
Top Tips for Cupcakes
- Make sure all of your ingredients are at room temperature. This will help everything blend nicely and give your cupcakes a nice texture.
- Scrape down your bowl often. Butter and sugar can hide out at the bottom of your bowl. Make sure everything gets blended!
- Do NOT over mix. Once you add the wet and dry ingredients, keep the speed on stir and only mix to combine.
- Place some dried rice (½ – 1 teaspoon) in the bottom of each cupcake cavity before adding your paper cases.
- Use a large cookie scoop to perfectly portion your cupcake batter.
Using Dried Buttermilk
I bought dried buttermilk simply because I had a King Arthur Baking gift card and chocolate does not ship well to Texas (unless you want a mess on your hands). Liquid buttermilk is a common cake ingredient because the acid interacts with the chemical leavener and tenderizes the batter.
However, buttermilk tends to go to waste if you only use it for the occasional recipe. Dried buttermilk keeps for a much longer time, so you won’t have to run out to the store! Not only is it better for the cake, it’s more convenient for you.
If you don’t have or use dried buttermilk, nix the buttermilk powder completely and sub buttermilk or whole milk for the same amount of water.
Cake Enhancer Is A BIG Deal
Cake enhancer is the most amazing game changer for cakes. I bought this from King Arthur Baking, but you can find it on Amazon too. It improves the texture of the cake and keeps it fresh for longer without adding the chemical taste I find in boxed cake mixes.
I use this in just about all of my cakes and cupcakes now. It also works in bread dough, so I gave that a try. There was a slight difference, but nothing crazy. I’m saving this magic powder for my cakes!
Related Reading: Salted Caramel Cake
Chocolate Ganache Buttercream
This chocolate frosting is super easy. Basically, you’re making an American buttercream and adding chocolate ganache. Since the ganache is just chocolate and cream, this frosting is a light, fluffy chocolate instead of heavy and rich. I also used a bit of cocoa powder for more chocolate flavor.
You can use leftover ganache or whip up a batch just for this buttercream. Either way, you want the chocolate ganache to be room temperature and soft. Adjust the intensity of the frosting by adding more ganache or cocoa powder.
Top Tips for American Buttercream
- Beat the butter alone on a medium speed for 8- 10 minutes to get it super pale and fluffy.
- Warm up your liquid (cream, milk, water, etc.) slightly to get a smooth buttercream. Cold liquid can curdle the frosting.
- Once you begin adding the powdered sugar, never go above a medium speed to avoid too many air bubbles.
- Add a pinch of salt to cut the sweetness.
Other Chocolate Frosting Options
Vanilla cupcakes and chocolate frosting are a perfect pair. But everyone has their preferences. If this light, fluffy chocolate ganache buttercream isn’t what you’re vibin’, check out one of these other delicious chocolate frosting options:
- Chocolate Swiss Meringue Buttercream with Cocoa Powder
- Chocolate Italian Meringue Buttercream
- Chocolate Fudge Frosting (used as a filling here)
- Chocolate American Buttercream
That Perfect Cupcake Swirl
In order to create the perfect cupcake, you’ve got to have the perfect cupcake to frosting ratio. Do I have an actual ratio to give you? No. But I can at least tell you what pipping tip to use. Ateco 888.
My friend Chelsea from Jonesinforatreat is the one who clued me in to this secret. Not only does this piping tip create the most beautiful cupcake swirl, it’s the perfect amount of frosting for each cupcake.
Enjoy!
Classic vanilla cupcakes with chocolate frosting are a hit with just about everyone. Whip up a batch of these gorgeous desserts and enjoy a delicious treat.
This recipe is yummy, make sure to share it with anyone else who has been on the hunt for a moist and delicious vanilla cupcake recipe!
Vanilla Cupcakes with Chocolate Ganache Buttercream
Ingredients
Vanilla Cupcakes
- 8 oz all- purpose flour
- 3 oz cake flour
- 1.25 oz dried buttermilk
- 2 1/2 tsps baking powder
- 1/2 tsp salt
- 7 oz unsalted butter softened
- 14 oz white sugar
- 2 Tbsps cake enhancer optional
- 1 tsp vanilla
- 4 eggs
- 8 fl oz water
- 3 Tbsps canola oil
Chocolate Ganache
- 2 oz semi-sweet chocolate chopped
- 2 oz heavy cream
American Buttercream
- 16 oz unsalted butter softened
- 32 oz powdered sugar sifted
- 2 Tbsps cocoa powder optional
- 1 tsp vanilla
- Pinch of salt
Instructions
Vanilla Cupcakes
- Preheat the oven to 350°F. Line cupcake pans with paper cases and set aside.
- Sift the flours, dried buttermilk, baking powder, and salt into a bowl. Whisk to combine, then set aside.
- Add the butter, sugars, and cake enhancer (if using) to the bowl of a stand mixer fitted with a paddle attachment. Cream on a medium speed until light and fluffy, about 5 minutes. Make sure to scrape the bowl down once or twice during the process.
- Add the vanilla to the bowl and beat on medium until well combined, about 1 minute. Scrape the bowl down.
- With the mixer on the lowest speed, add an egg and mix for about 15 seconds before bumping the speed up to the next lowest setting. Mix until combined, about 15 seconds more. Repeat the process with the remaining eggs, scraping the bowl down occasionally.
- As the eggs finish incorporating, combine the water and oil, then set aside.
- Alternate adding dry and wet ingredients. Begin with a third of the dry and mix on the lowest speed until just combined. Drizzle in half of the liquids and beat on low until nearly combined. Scrape the bowl down and repeat this process with another addition of dry, then wet ingredients. Scrape the bowl down and finish with the final bit of dry ingredients. Mix until just combined.
- Use a cupcake scoop to divide the batter among the cupcake pans. Bake for 20- 22 minutes, or until the cupcakes spring back when tapped on top and a skewer comes out clean.
- Cool in the pans for about 5 minutes before transferring the cupcakes to a cooling rack.
Chocolate Ganache
- Place the finely chopped chocolate in a heat proof bowl. Set aside.
- Warm the cream in the microwave or in a small saucepan until hot, but not boiling.
- Pour the hot cream over the chocolate. Make sure the chocolate is completely covered with the cream, then cover the bowl. Let it sit for 3- 5 minutes.
- Stir the ganache until smooth. If there are still lumps, microwave in short 5 second bursts. Stir thoroughly between blasts.
- Place cling wrap on the surface of the ganache and let it cool down to room temperature. It will thicken in a few hours. If not using the same day, cover and place in the fridge. Bring to room temperature before using.
American Buttercream
- Beat the butter until pale and fluffy, about 8- 10 minutes. Scrape the bowl down.
- Add half of the powdered sugar and beat on low to combine. Bump the speed up to medium and beat for a minute, or until smooth. Scrape the bowl down.
- Add the remaining powdered sugar and beat on low to combine. Bump the speed up to medium and beat for a minute, or until smooth. Scrape the bowl down.
- Add the room temperature chocolate ganache, cocoa powder (if using) and vanilla. Beat until smooth. Taste and add a pinch of salt. Add liquid (water, milk, or cream) if the frosting is too thick. Beat well.
Assembly
- Top each vanilla cupcake with a swirl of the chocolate ganache buttercream.
Notes
- You can cut this recipe in half for a smaller batch.
- Use this batter to make a 3 layer 6 inch cake. Bake at 325F for 50 - 55 minutes.
- Feel free to add more ganache to the frosting.
My Favorite Products For This Recipe
Colleen
Hi there! I’m Colleen, a novice baker with a passion for learning and improving my bakes… and blunders. On Bakes and Blunders, you can find all sorts of tasty recipes that range in difficulty, but most importantly, I’ll try to explain the reason behind important steps. If you know why a recipe works, you can tweak and adapt it to suit your unique tastes, and you’ll be able to reliably produce some very delicious treats. If you love baking and want to expand and grow your skills, or if you are a casual baker and just need some pointers, my blog is right up your alley! Join me on my baking journey and we’ll learn how to make more impressive recipes together.
2 Comments
Monika
“Place some dried rice (½ – 1 teaspoon) in the bottom of each cupcake cavity before adding your paper cases.”
Is this to avoid the inevitable fat that the cupcakes then essentially sit in?
Colleen
Yep! It prevents the cupcakes from shrinking a bit and prevents the cupcake liners from getting super soggy by creating a bit of a gap for air flow.