After listening all day to Quinn saying that we hadn’t anything sweet in the house in days, I finally caved late last night and made these cupcakes. The recipe appealed to me because it was simple, quick, and mixed in one bowl. Their simplicity, in preparation as well as flavor, interested me enough to crank up my mixer at such a late hour.
These are the only cupcakes you’ll find thus far on BoB. I am not a cupcake maker for one simple reason. Icing. I don’t enjoy trying to make icing look pretty. I just don’t have the patience. Thus explains my love of the Bundt cake. These cupcakes, however, are simply adorned with confectioner’s sugar. Plus, the cakes are loaded with vanilla in addition to a chunk of bittersweet chocolate hidden inside.
I used vanilla bean paste instead of vanilla beans. I fell in love with vanilla bean paste when I made pound cakes during the holidays. It’s a great alternative to vanilla beans, and it’s easier to have on-hand than the beans themselves.
I do offer one helpful hint for baking these. When adding the chocolate to the batter, do not try to cover the chocolate completely with batter. The cakes will rise and cover it. If you push it in too far, it will settle to the bottom and maybe even come out of the bottom of the cakes. I tried a couple of methods of putting in the chocolate, and the best I could do was just to lay the chocolate on top of the batter. It still settles to the bottom, but it did stay inside the cupcakes. How Martha got hers to look so lovely inside I just don’t know.
We loved these chocolate/vanilla cupcakes. The taste reminded me of vanilla bean ice cream. With chocolate sauce, of course. While they didn’t turn out the way I wanted them to aesthetically, the flavor is fantastic. A definite winner for my first cupcake venture.
Yield: 12 standard-sized cupcakes
Prep Time:25 minutes
Cook Time:25 minutes
- 3/4 cup unsalted butter, softened
- 1 & 1/2 cups granulated sugar
- 6 large egg whites
- 3/4 cup mik
- 2 teaspoons vanilla extract
- 2 tablespoons vanilla bean paste
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon coarse salt
- 4 ounces bittersweet chocolate, cut into 12 2-inch chunks
- 1 tablespoon confectioners’ sugar
- Preheat oven to 350°. Line 12 cups of a standard muffin tin with paper liners.
- Using an electric mixer on medium speed, beat butter and sugar until light and fluffy. Add egg whites, milk, vanilla extract, and vanilla seeds. Mix until combined.
- Add flour, baking powder, and salt. Mix just until combined.
- Fill prepared muffins cups about 3/4 full. Insert a piece of chocolate into the center of each, pressing down slightly to cover with batter. Bake 22-25 minutes, or until pale golden brown.
- Cool in pan on wire rack. Remove from pan and dust with confectioners’ sugar.
Recipe adapted from Martha Stewart Living.