Ingredients
⅓cupunsweetend cocoa powder
½tspbaking soda
½cupboiling water
¼cupunsalted butter,melted
2½tbspvegetable oil,or canola oil
¾cupgranulated sugar,plus 2 tbsp
¾tspvanilla extract
¼tspsalt
1large egg
1large egg yolk,reserve the white
¼cupheavy cream
1cupall-purpose flour
1½cupscake flour
1½tspbaking powder
¼tspsalt
7tbspunsalted butter,softened
¾cupgranulated sugar
½large vanilla bean,seeds
3large egg whites
½cupmilk,anything but skim
½tspvanilla extract
strawberry buttercream frosting
Preparation
Preheat the oven to 350 degrees F.
In large heat proof mixing bowl, whisk together the cocoa powder and baking soda.
Carefully pour in the boiling water, then whisk until the bubbling subsides and the mixture is well blended.
Allow to cool for 5 minutes.
In a separate large mixing bowl, using an electric hand mixer set on low speed, blend together the melted butter, vegetable oil, granulated sugar, vanilla and salt for 30 seconds until well combined.
Stir in the egg and egg yolk.
Blend in the cocoa mixture, then add in the heavy cream and blend.
Slowly mix in the flour, then blend until combined, while scraping down sides and bottom of bowl.
Spoon an even 2 tablespoon of the batter into the bottom of 22 paper lined muffin cups.
Spread into an even layer, then set aside.
Sift the cake flour into a medium mixing bowl.
Add the baking powder and salt, then whisk the mixture for 20 seconds. Set aside.
In the bowl of an electric stand mixer fitted with the paddle attachment, whip together the butter and sugar with vanilla bean seeds on medium-high speed until pale and fluffy.
In a separate mixing bowl, whisk together the milk, egg whites and vanilla extract until well blended.
Add ⅓ of the flour mixture to butter and sugar mixture, then mix until combined.
Add ½ of the milk and egg mixture, then mix on low speed until combined.
Increase to medium speed, then mix for 1 minute until fluffy.
Add another ⅓ of the flour mixture, then mix until combined.
Add the remaining ½ of the milk and egg mixture, then mix on low until combined.
Increase the speed to medium, then mix for 1 minute until it has the consistency similar to fluffy mousse.
Add last ⅓ of the flour mixture and mix until well combined.
Gently dollop a heaping ⅛ cup of the batter over the chocolate layer in the cupcake wells. Carefully spread the batter evenly to edges.
Bake in the oven for 16 to 19 minutes until a toothpick inserted into the center of the cupcake comes out clean.
Cool in the baking sheet for several minutes, then transfer the cupcakes to a wire rack to cool completely.
Pipe or spread the strawberry frosting over the cupcakes once cooled.
Serve, and enjoy!
