Ingredients
Method
Cupcakes
- Preheat your oven to 335°F.
- Measure out all of your ingredients and let everything come to room temperature.
- In one bowl, sift together the cake flour, cocoa powder, baking powder, baking soda, and salt.
- Mix together the heavy cream and vegetable oil in a separate bowl.
- In the bowl of a stand mixer fitted with the paddle attachment, cream together the granulated sugar, brown sugar, butter, and vanilla bean paste.
- Slowly mix in the eggs to the butter/sugar mixture.
- Alternate mixing in the flour mixture and the heavy cream mixture, mixing in 1/3 of each at a time. Scrape down the bowl between each addition.
- Distribute batter evenly into your cupcake pans (don't forget cupcake liners!) and bake at 335°F for 14-16 minutes, rotating the pan halfway through.
- Remove from oven and let cool completely while you make the frosting.
Frosting
- Measure out the ingredients and let your butter come to room temperature.
- In the bowl of a stand mixer fitted with the paddle attachment, whip together the butter and powdered sugar until light and fluffy. It will take roughly 5 minutes.
- Mix in the cocoa powder, vanilla bean paste, and salt, until well combined.
- Pour in the heavy cream 1 Tbsp at a time until combined, then turn mixer up to medium-high speed and whip until light and fluffy.
- Transfer frosting to a pastry bag fitted with a star tip (or whichever decorating tip you prefer) and frost your cupcakes! Make sure they are 100% cooled down before frosting, or the frosting may melt right off!
Notes
These cupcakes are seriously DELICIOUS! They're moist, perfectly sweet, and being mini means they're perfect for just a little bite of dessert! If you decide to make this recipe in a regular sized cupcake pan it will yield about 12-15 cupcakes. Did you try this recipe? Let me know! Tag me in your photos, leave a comment below! 🙂
