Ingredients
Vanilla Cupcake
- 172 grams cake flour, spooned and leveled
- 1/4 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 200 grams granulated sugar
- 60 mL canola oil
- 56 grams unsalted butter, room temperature
- 1 large egg, room temperature
- 2 tsp vanilla extract
- 80 mL whole milk, room temperature
- 113 grams sour cream
Milk Chocolate Ganache Filling
- 170 grams milk chocolate chips
- 120 mL heavy whipping cream
Chocolate Swiss Meringue Buttercream
- 4 large eggs, room temperature
- 200 grams granulated sugar
- 227 grams unsalted butter, room temperature
- 170 grams milk chocolate chips, melted and cooled
- 2 tsp vanilla bean paste, or extract
- 1/8 tsp salt
Method
Vanilla Cupcakes
- Preheat the oven to 350F/177C and line 13 muffin tins with cupcake liners (preferably a light colored pan).
- In a medium bowl, whisk together the cake flour, baking soda, baking powder, salt and sugar. Add the oil and butter to the dry ingredients and beat together until they're combined. Add the egg and vanilla extract and mix until they're fully combined. Then add the milk and sour cream, mixing just until the batter is smooth.172 grams cake flour spooned and leveled, 1/4 tsp baking soda, 1/2 tsp baking powder, 1/4 tsp salt, 200 grams granulated sugar, 60 mL canola oil, 56 grams unsalted butter room temperature, 1 large egg room temperature, 2 tsp vanilla extract, 80 mL whole milk room temperature, 113 grams sour cream
- Fill each cupcake liner about 2/3-3/4 full (about 50-55g). Bake for 16-18 minutes. When they are done, the cupcakes should no longer look wet and when you press on the center of the cupcake it should spring back, or once a toothpick inserted comes out clean.
- Remove them from the oven and let them cool in the cupcake pan for 10 minutes, then move them to a cooling rack. Allow the cupcakes to cool completely and then use a cupcake corer or a knife to cut a whole out the center. Set aside.
Milk Chocolate Ganache
- Place the chocolate chips in a large bowl and set aside. Heat the cream in a small saucepan over low heat just until it begins to simmer and then pour it over the chocolate chips.170 grams milk chocolate chips, 120 mL heavy whipping cream
- Cover the bowl for 1-2 minutes and then slowly stir until it’s fully combined and smooth. Allow it to cool at room temperature for about 30 minutes, mixing ever few minutes.
- When it's at room temperature, use a spoon or a piping bag to fill the cupcakes to the top.
Swiss Meringue Buttercream
- Bring a small pot with 1/2 cup of water to a boil and lower the heat to simmer.
- Place the egg whites and granulated sugar in the bowl of a stand mixer and place the bowl over the simmering water for 5-10 minutes, whisking intermittently until the granulated sugar is completely dissolved.4 large eggs room temperature, 200 grams granulated sugar
- Once the sugar is dissolved, remove the bowl of egg whites from the heat. Use the whisk attachment to beat the egg whites with the sugar. Beat for 7-10 minutes on high speed and then lower the speed to low-medium.
- Slowly add 2 Tbsp of butter in at a time. Wait for the butter to incorporate before adding the next chunk. Once all the butter is added, turn the mixer up to high speed for a few seconds, until it comes together.227 grams unsalted butter room temperature
- Then use a rubber spatula to scrape the edge of the bowl. Add the melted chocolate, vanilla bean paste (or extract) and salt and beat until it's fully combined.170 grams milk chocolate chips melted and cooled, 2 tsp vanilla bean paste or extract, 1/8 tsp salt
- Use a piping bag with a round tip to pipe the frosting onto each cupcake. Top with sprinkles and refrigerate for at least 15 minutes to set!
Notes
*if the frosting feels too soft to pipe, just refrigerate it for 10-20 minutes at a time until you like the consistency.
Nutrition
Serving: 1gCalories: 592kcalCarbohydrates: 60gProtein: 7gFat: 37gSaturated Fat: 20gPolyunsaturated Fat: 14gCholesterol: 141mgSodium: 146mgFiber: 1gSugar: 45g