$ $ $ $ $
• • • • •

Not a healthy desert, but who wants their desert to be healthy?
Makes 24 cupcakes.

You can replace 2 T of the buttermilk with vanilla brandy for a deeper flavor.

Ingredients up until the vanilla bean are for the cake, everything after is for the icing.

I don't have a mixture and was just able to use forks and spoons to mix everything and it turned out fine.

Posted by Kelsey G. from Albuquerque, New Mexico, United States • Published See Kelsey G.'s 44 projects »
  • Step 1


    Preheat oven to 350 degrees F. Heat the buttermilk until it JUST simmers.

  • Step 2

    Remove from heat and add the vanilla pod. Set aside.

  • Step 3

    Beat butter and sugar on high until light and fluffy.

  • Step 4

    Add eggs and egg yolks one at a time, beat thoroughly after each addition.

  • Step 5

    Blend flour, baking powder, salt, and baking soda, in a bowl.

  • Step 6

    Cut open vanilla pod and scrape out seeds into the buttermilk. Add vanilla extract.

  • Step 7

    Add 1/3 of the flour mixture to the butter mixture and beat on low until mixed. Add 1/2 of buttermilk mixture and mix. Continue to alternate the flour and buttermilk, ending with the flour.

  • Step 8

    Scoop into cupcake papers about 3/4 full. bake for 18-20 minutes. Let cool while making frosting.

  • Step 9


    Beat butter and brown sugar with the paddle attachment on high speed until creamy and fluffy.

  • Step 10

    Mix in the confectioners sugar until smooth.

  • Step 11

    Beat in the flour and salt.

  • Step 12

    Mix in the milk and vanilla extract until smooth and combined.

  • Step 13

    Frost cupcakes, sprinkle on mini chocolate chips and enjoy!

Made this project? Share your version »