Deluxe Triple Vanilla Chocolate Cupcakes…

Deeba @ PAB

14 years ago

“The 12-step chocoholics program: NEVER BE MORE THAN 12 STEPS AWAY FROM CHOCOLATE!”

Terry Moore

I had these little beauties tucked away in my drafts folder for a bit. They are a variation on the regular vanilla cupcakes I often make, but this time I decided to give them a vanilla overdose! Three types of vanilla in there, and they sang the vanilla anthem! Always fun to try a twist on a recipe which is a keeper and works well with variations.

A short post today as the kitchen is under renovation and not much baking is happening. When we built our house almost 12 years ago, modular kitchens were almost unheard of here. So the kitchen was built with bricks and mortar, and getting that hammered down is taking LONG! Longer and more dusty than I envisaged. They say it’ll take another 3 weeks, maybe more, to complete and being kitchen-less is not an easy situation.

I have been reduced to making Brownies, Cappuccino cupcakes and Oat and chocolate energy bars for snack box fillers as they seem the simplest and least time consuming under the given circumstances. Might take a stab at a cobbler tomorrow as the fruits are beckoning me again, but time and energy levels will tell. The heat and humidity is not leaving us at all, and the only ray of hope sometimes is that ‘Time flies. This too shall pass!’

Before I get to the recipe, it’s time to announce the winner for the business card giveaway hosted by my sponsor Uprinting

The winner of 500 Premium Business Cards {Print Business Cards} is Amanda from Amanda’s Cooking. Congratulations Amanda! Will contact you by email shortly.

Deluxe Triple Vanilla and Chocolate Cupcakes

1/2 cup unsalted butter; room temperature

3/4 cup vanilla sugar

1 egg

1 tsp pure vanilla extract

1/2 vanilla bean, scraped

2 cups plain flour

2 tsps baking powder

1 pinch salt

1 cup milk, room temperature

100gms dark chocolate, melted and divided

1 tbsps low fat cream

Method:

Place 1/4 cup milk in a pan, place the scraped vanilla bean and shell in it, and simmer till it scalds {bubbles form around the edges}. Leave to cool.

Remove the vanilla bean from the milk, scrape the seeds and add to the milk. Put all the milk back together to make a cupful. {Gently wash the bean under running water, and allow to dry. Place in a lidded jar of plain granulated sugar to make vanilla sugar. Shake once in a while. You should have vanilla sugar in 5-6 days}

Sift the flour, baking powder and salt. Reserve in a bowl.

Beat the butter and sugar till light and fluffy. Add the egg and vanilla extract and beat again.

Add 1/3 flour mix, and beat in on low speed, followed by 1/3 vanilla milk. Repeat 2 more times, finishing with the milk. Remove 1/4 of the batter to a bowl and stir in half the melted chocolate.

Pour the vanilla batter equally into 12 lined muffin tins, and add a dollop of chocolate batter over each. Swirl gently if you like.

Bake at 180C for approximately 20 minutes, until risen and done.

Topping:
Stir 1 tbsp cream into the remaining melted chocolate and drizzle over the cupcakes once cooled.

♥ Thank you for stopping by ♥

Don’t miss a post
Also find me on The Rabid Baker, The Times of India

Share this: