Chocolate Cupcakes with Vanilla French Buttercream


I was lucky enough to be around a couple weeks ago to see the Martha Stewart cupcake show! She featured some of her own recipes, and also had the owners of Butter Lane in NYC come on the show and demonstrate how to make some of their delicious cupcakes. Being in Miami, I of course can’t go there and taste one myself, so I decided to make them! I actually used a different chocolate cupcake recipe from Martha’s website, because the Butter Lane one called for cake flour, which I didn’t have on hand today. So, I chose Martha’s Chocolate Cupcakes, which has pretty much the same ingredients, but with all-purpose flour. Here are the ingredients you need:

3/4 cup unsweetened cocoa powder
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
1 cup sugar
3 large eggs
1 teaspoon vanilla extract
1/2 cup sour cream

Sift the cocoa, flour, baking powder, and salt in a bowl and set aside.


Next, it’s time to cream the butter and sugar.


Now, add the eggs one at a time.


And lastly, add half the flour/cocoa mixture, followed by the sour cream, and then the rest of the flour mixture.


Divide the mixture into a single cupcake pan.


And bake for 20-25 minutes at 350 degrees.


The easy part is over! Now it’s time for the frosting. This one I did steal from Butter Lane, their Vanilla French Buttercream. I cut this recipe in half since I only had 12 cupcakes. The first step was to melt the sugar into the egg whites over a saucepan of simmering water, while constantly whisking so that the eggs wouldn’t cook.


Next, you have to beat the egg white mixture into oblivion…or until stiff peaks form.


Add the cream of tartar and keep beating. Then, you have to add the wet ingredients. This is where it seemed that all my hard work was for naught. Once I started added the butter, the mixture became much more gooey and no longer was stiff.


Finally, add the vanilla. This recipe calls for vanilla beans, but I obviously wasn’t going to spend the money on that, so I just used extra vanilla extract. You then have to chill the frosting.I went above and beyond the 15 minute chill time– I let it sit in the fridge for an hour. I was ready to frost my cupcakes!

I wanted to practice my decorating skills, so I broke out my pastry bag and tips. However, this frosting was not meant for piping. It slid right off the cupcake.


I gave up on that and wielded a knife. Much better! Not only did these cupcakes look delicious, but they taste amazing. I was so excited, I had a cupcake photo-shoot. Please click on these for a larger image!


2 Comments (+add yours?)

  1. Jessie
    Feb 01, 2009 @ 20:36:48

    These look amazing! (Is it wrong to want to eat gobs of cupcake batter?) šŸ˜€

    a.k.a. The Hungry Mouse


  2. My Sweet & Saucy
    Feb 06, 2009 @ 05:23:43

    Thanks so much for stopping by my blog! All of your treats look delicious!


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