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buttermilk chocolate cupcakes with vanilla bean buttercream Recipe

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buttermilk chocolate cupcakes with vanilla bean buttercream
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Ingredients

  • 4 oz fine-quality semisweet chocolate
  • 1 cups hot brewed coffee (I used espresso)
  • 2 1/2 cups unbleached all-purpose flour
  • 1 1/2 cups unsweetened cocoa powder (not Dutch process)
  • 2 tsp baking soda
  • 3/4 tsp baking powder
  • 1/2 tsp salt
  • 3 large eggs
  • 1 1/2 cups sugar
  • 3/4 cup canola oil
  • 1 1/2 cups buttermilk
  • 1 1/2 tsp pure vanilla extract
  • 2 cups (4 sticks) unsalted butter, room temperature, cut into small pieces
  • 3 1/2 cups confectioners' sugar, sifted
  • 1 1/2 teaspoon pure vanilla extract
  • 1/4 cup milk
  • vanilla pound cake

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