Decadent Vanilla Cupcakes are so easy to make. Top them with rich chocolate frosting to make these a delicious sweet treat you can whip up anytime!
I thought that Decadent Vanilla Cupcakes would be a great recipe for me to post today what with Valentine’s Day right around the corner. It would almost seem like I have a trend going! Perhaps, but I would like to point out that these yummy cupcakes would be good for any occasion. Let’s get back to Valentine’s Day for a moment. These Decadent Vanilla Cupcakes are a nice, easy way to say “I ❤ You” or at the very least, I like you enough to have made these for you! That special someone will be so impressed that you made them from scratch, I guarantee it. This cupcake recipe comes to you courtesy of Martha Stewart. I found the recipe a long time ago when I was totally into her magazine and t.v. show. One of the reasons I refer to the Vanilla Cupcakes as “Decadent” is due to the fact that this recipe calls for 6 eggs! Can you say holy richness?!! Martha really pulls out all the stops here. Due to all of this decadency, these aren’t cupcakes you’ll want to make everyday. Well, you may, but you just know that would be naughty! You will definitely want to make these this Valentine’s Day, though (if you can actually wait that long!!)
The delicious chocolate icing recipe is one of my mom’s oldies that is just so tried and true. I’ve made this icing recipe at least a zillion times with great sucess always. If you happen to have leftover icing, which is just crazy talk, I realize, it does freeze very well.
As you may have already noticed, the pictures I’ve included in this post really don’t convey a big Valentine’s vibe. When these were photograhed, it was for a different occasion and one that involved my niece, Cortney, as she is a huge cupcake fan! I would just like to point out that they could easily be turned into a Valentine’s cupcake. You could use cupcake liners that have hearts on them or you could top each one with a candy heart, you get the picture. If you are feeling artistic, you could pipe the icing on in a nice design that will be sure to impress! Please enjoy not only eating these but creating them as well.
I just added a couple of newer pictures to this post as I wanted to update it. It looks like the icing is different from one batch of cupcakes to another, but that is not the case. I wanted to point out that this is the same recipe but in the more recent pictures, the icing was beaten a little longer. I don’t know that it really matters what version you make, cause really, its ICING!! It is going to be outstanding no matter how long you beat it for! I just wanted to make everyone aware that this is the same recipe for icing in all of the pictures.
- 3 Cups All-Purpose Flour
- 2 Tsp Baking Powder
- 1 Tsp Salt
- 1 Cup Butter, softened 2 Sticks
- 2 Cups Icing Sugar
- 6 Large Eggs
- 2 Tsp Vanilla
- 1 1/2 Cups Milk
- 1/2 Cup Butter, softened
- 2/3 Cup Unsweetened Cocoa
- 3 Cups Icing Sugar
- 1/3 Cup Milk
- 1 Tsp Vanilla
Preheat the oven to 350. In a medium sized bowl, sift together the flour, baking powder and salt. In a large bowl, cream butter and sugar together until light and fluffy. Add eggs to the butter mix, one at a time, mixing in between each addition, beating until well combined. Add in the vanilla. Add in the flour mix in 2 batches, alternating with milk, beating after each addition. Divide the mix evenly between 24 muffin cups that have been sprayed with cooking spray. Bake for 20 minutes, rotating the pans halfway through.
You could halve this recipe if you think that 24 cupcakes is just too many!! I know, that just sounds ridiculous doesn't it?!! Anyways, I thought I should mention just in case. Allow the cupcakes to cool completely before frosting.
Delicious Chocolate Frosting - Make 2 cups of frosting which will be plenty for 24 cupcakes.
Melt the butter, set aside to cool down a bit. Transfer the melted butter to a large bowl and to it, add the cocoa. Stir to combine. Alternately add the sugar and milk, beating to a good spreading on cupcakes consistency. Stir in the vanilla. You can add more icing sugar if you think it's not firm enough or you can add a little more milk, (go slowly with this!) in case you think it's too thick.
I love these silicon bupcake/muffin