Stracciatella Cupcakes with Stracciatella Buttercream

Stracciatella Cupcakes with Stracciatella Buttercream_Hero


These stracciatella cupcakes with stracciatella buttercream is like the Italian gelato of the same name, a creamy vanilla base with dark chocolate shavings. These stracciatella cupcakes will please both chocolate and vanilla lovers alike!

Look how fluffy that stracciatella buttercream is! These cupcakes are seriously divine. Use a good quality dark chocolate and a Microplane to shave the dark chocolate into perfect little flecks for the buttercream.

Stracciatella Cupcakes with Stracciatella Buttercream

These stracciatella cupcakes with stracciatella buttercream is like the Italian gelato of the same name, a creamy vanilla base with dark chocolate shavings. These stracciatella cupcakes will please both chocolate and vanilla lovers alike!
5 from 1 vote
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Cook Time: 1 hour
Inactive Time: 1 hour
Total Time: 2 hours
Servings: 12 cupcakes
Calories: 318kcal

Equipment

  • Cupcake pan

Ingredients

Stracciatella cupcakes:

  • 1 and 1/2 cups all-purpose flour sifted
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 stick 1/2 cup butter
  • 1 cup sugar
  • 1 egg
  • 2 teaspoons vanilla extract
  • 3/4 cup whole milk
  • 3 ounces dark chocolate very finely chopped or shaved

Stracciatella buttercream:

  • 2 sticks 1 cup butter
  • 16 ounces powdered sugar sifted
  • 2 teaspoons vanilla extract
  • 3 ounces dark chocolate very finely chopped or shaved
  • 3-4 tablespoons whole milk

Instructions

Prepare the stracciatella cupcakes:

  • Preheat oven to 375ºF and line a muffin tin with paper liners.
  • In a medium bowl, combine the sifted flour with baking powder and salt and stir to combine. Set aside.
  • In a large bowl, combine the butter with the sugar and, using an electric mixer, mix until light and fluffy and well-creamed, about 3-4 minutes.
  • Crack in 1 egg and add the vanilla extract and continue mixing until combined.
  • Add half the flour mixture and beat until just combined. Pour in the milk along with the rest of the flour and beat until just combined. Note: Do not overmix the ingredients or the cupcakes will cave in (trust me, it happened to my first batch!).
  • Using a spatula or spoon, gently fold in the chocolate shavings unitl just combined evenly throughout the mixture.

Bake the cupcakes:

  • Divide the cupcake batter evenly between the liners in the pan. There should be enough batter to fill up the liners 3/4 of the way full.
  • Transfer to the oven and bake for 17-20 minutes or until a toothpick inserted in the center of a cupcake comes out clean. Turn off the heat and transfer the muffins to a wire rack to cool completely.

Prepare the stracciatella buttercream:

  • In a bowl, whisk together the butter, sifted powdered sugar, vanilla extract, and milk until smooth and creamy. Stir in the finely chopped chocolate and mix with the electric mixer or your spoon until the chocolate shavings are evenly distributed.
  • If the buttercream seems to stiff, add a splash or two of milk. If it seems too loose, add powdered sugar, a tablespoonfull at a time.

Ice the stracciatella cupcakes:

  • Pour the stracciatella buttercream into a piping bag or ziplock bag (cut off 1/2” from the bottom right corner) and pipe the cupcakes once they are completely cool. Alternatively, you can ice the cupcakes with a butterknife or spoon.

Notes

Note: The cupcakes will keep at room temperature in an airtight container for 2-3 days or in the fridge for up to 5 days.

Nutrition

Calories: 318kcal | Carbohydrates: 62g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 16mg | Sodium: 150mg | Potassium: 136mg | Fiber: 2g | Sugar: 58g | Vitamin A: 59IU | Vitamin C: 1mg | Calcium: 54mg | Iron: 2mg

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