Chocolate & Vanilla Cupcakes

These cupcakes are by far my most favourite and popular!

These take a little longer as it’s two different batters and icing mixtures but it’s totally worth the effort!!

I also add a surprise element but adding Nutella in the centre of the sponge, pure bliss.

Trust me with using coffee, this will elevate the chocolate flavour and make it more intense.

Ingredients:

For the vanilla element:

• 250g self raising flour
• 250g caster sugar
• 1/2 tsp bicarbonate of soda
• 250g unsalted butter, softened 
• 4 large free range eggs 
• 1/2 tsp vanilla extract
• 3 tbsp whole milk

For the vanilla butter cream:

• 150g unsalted butter, softened
• 1/2 tsp vanilla extract 
• 2 tbsp whole milk
• 338g icing sugar

For the chocolate element:

• 150g dark chocolate 
• 350g plain flour 
• 60g cocoa powder
• 370g caster sugar 
• 1 tsp bicarbonate of soda
• 3 large free range eggs 
• 240ml cooled coffee 
• 240ml buttermilk 
• 210ml vegetable oil 

For the chocolate buttercream:

• 90g dark chocolate
• 150g unsalted butter, softened 
• 270g icing sugar 
• 2 tbsp whole milk

Preheat your oven to 170C. Sift the dry ingredients for the vanilla element into a large bowl, add the butter and eggs then beat for 60 seconds with an electric mixer. Add the vanilla extract into the  milk and stir then add into the batter and mix for 30 seconds, or until well combined. Scrape down the sides of the bowl with a spatula and give it one last blast to mix well. 

Now onto the chocolate element. Finely chop the dark chocolate and tip into a large bowl and add the dry ingredients and 1/2 tsp of fine sea salt and stir. Whisk the wet cupcake ingredients together in a separate bowl, then gradually add to the dry mix, whisking until silky smooth. 

Now fill your paper cases with alternate cake mixture until two-thirds full, to give it a marbles effect. Now bake in the oven for 20 minutes, or until they spring back when touched. Leave to cool in the tin, transferring to a cooking rack after 5 minutes.

To make the vanilla buttercream, bear the butter in an electric mixer for 5 minutes, until pale and smooth. Stir the vanilla extract into the milk then set aside. Sift the icing sugar into a large bowl, then gradually add to the butter in several stages, bearing well between each. Slowly add the vanilla milk and bear for a further 5 minutes, or until almost white. Scrape down the sides of the bowl and give one more blast.

For the chocolate buttercream, melt the chocolate in a heatproof bowl in the microwave. Then leave to cool for 10 minutes. Meanwhile, beat the butter in an electric mixer for 5 minutes, until pale and smooth. Sift the icing sugar into a large bowl, then gradually add to the butter in several stages, bearing well between each. Gradually add the milk and beat for another 5 minutes until well combined. Pour in the melted chocolate, bit by bit, mixing as you go, then beat for a couple of minutes.

Once the cupcakes are cool, Using a knife or apple corer, cut a small section out of the middle of each cupcake and fill with Nutella. Grab a large icing bag and carefully spoon the vanilla buttercream on one side of the bag, then the chocolate buttercream on the opposite side. Pipe the buttercream onto your cupcakes using a nozzle and enjoy!