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!
3ouncesdark chocolatevery finely chopped or shaved
Stracciatella buttercream:
2sticks1 cup butter
16ouncespowdered sugarsifted
2teaspoonsvanilla extract
3ouncesdark chocolatevery finely chopped or shaved
3-4tablespoonswhole 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.