Small Batch Chocolate Vanilla Bean Latte Cupcakes

Remember a while ago when I said I would post a recipe for small batch cupcakes?

Please forgive me but I forgot….

And, I forgot that I forgot until this week-end when I decided to make them again for this post…

See, I am constantly searching on Pinterest looking for cake stands and baking inspiration.  Man there are some creative people out there!  There are ruffle shirts and scarves, ruffle cakes, ruffle dresses and gowns, you name it!

I decided that if you can make a ruffle flower out of a t-shirt in less than 10 minutes, surely I could follow the same instructions and make one out of fondant!

I think it turned out pretty cute and overall was really easy.  Like no brainer kind of easy.  So I needed a small batch of cupcakes just to show you how it turned out.  The instructions I followed are here from A Bit of Sunshine.  What a cute site!

I used it to garnish a Chocolate Cupcake with some Vanilla Bean Latte Swiss Meringue Buttercream.   I have yet to find a Swiss Meringue Buttercream that I don’t like.  It’s smooth and creamy and full of flavour.  It’s that simple.  The cupcakes are surprisingly moist for such a small batch and had gorgeous rounded tops!  Perfect, when you just need a nibble of something sweet.

Small Batch Chocolate Cupcakes

*from Small Batch Baking, from Debby Maugans Nakos

yield 4 standard size cupcakes

  • 1/4 cup plus 2 tbsp all-purpose flour
  • 3 tbsp buttermilk, room temp
  • 1 large egg, room temp
  • 1/2 tsp pure vanilla extract
  • 3 tbsp unsalted butter, melted and cooled
  • 2 tbsp unsweetened cocoa powder
  • 1/8 tsp baking soda
  • 1/8 tsp salt
  • 1/3 cup sugar
  1. Preheat the oven to 350°F and line four muffin cups with paper liners.
  2. Combine the buttermilk, egg and vanilla in a small bowl, and whisk to mix. Gradually pour the melted butter into the buttermilk mixture, whisking constantly.
  3. Sift the flour, cocoa powder, baking soda, and salt into a medium-size mixing bowl, and then whisk to blend well. Add the sugar and whisk to combine. Add the buttermilk mixture and whisk just until the dry ingredients are moistened.
  4. Spoon the batter into the prepared liners and until a toothpick inserted into the centre comes out clean, 16 minutes.
  5. Remove from the oven and transfer to a wire rack to cool.
  6. Frost with Vanilla Bean Latte Swiss Meringue Buttercream.

Vanilla Bean Latte Swiss Meringue Buttercream

*note: this will make approx 2 1/2 cups of frosting.  You will have extra!

  • 1 cup unsalted butter cubed, at room temperature
  • 3 large egg whites
  • 1/2 cup + 1 tbsp of sugar
  • 1/2 teaspoon pure vanilla extract
  • 1/2 vanilla bean split with seeds scraped out
  • pinch of salt
  • 1 tbsp of instant espresso powder dissolved in 2 tsp water

1.  Fill a saucepan (large enough to fit your mixing bowl just a few inches) with two inches of water.  Bring the water to a boil, then reduce heat to med-low so water continues to simmer.

2.  In your stand mixer bowl, hand whisk the egg whites and the sugar just until combined.  Place over simmering pot and whisk for approx 4 mins until the egg whites are hot (about 150 degrees).  The sugar should be dissolved by this time as well.  Place bowl on stand mixer and attach the whisk attachment.  Whisk on medium until whites have increased in volume and the outside of the bowl is just slightly warm to the touch (this can take up to 10 minutes!).

3.  Remove whisk attachment and replace with paddle attachment.  Beat on low-speed until mixture is completely cooled.  Increase speed to medium and add butter pieces one at a time.  Scrape the bowl and continue to beat until buttercream is glossy, smooth and thick.  It may separate at first, but continue beating and it will emulsify.  Add vanilla flavouring, vanilla seeds, a pinch of salt and espresso and beat until combined.  Use immediately.


Filed under Cup Cakes, Fondant and Icing

25 responses to “Small Batch Chocolate Vanilla Bean Latte Cupcakes

  1. P

    Your small batch cupcake recipe is great and thank you for sharing it. Your fondant ruffles are beautiful and how smart and creative of you to make them!

  2. These cupcakes are gorgeous! I love the color scheme.

  3. I absolutely love the fondant flower, so beautiful! and the small batch cupcakes are such a good idea!

  4. my jaw is on the floor – those are GORGEOUS!!!! Wow so much better than the t-shirt flower I love…your blog is adorable I am so inspired!

  5. pBaketress

    Genius idea! I tried this myself, and they just aren’t turning out as pretty! It is easy, they are just laying flat 😦 Should I just keep practicing or let the fondant dry a little more before folding them?

    • Baketress- I’m really glad you are trying this! What you could do is stick some Viva paper towel pieces in between the petals to fluff them up while they dry out a bit. Pillow stuffing works too! I would love to see how they turn out!

      • pBaketress

        Thanks! I have to make 60 of them for a Bridal shower so I will be sure to show you the results!!

      • How exciting! I might add some Gum-Tex to your fondant too so your flowers dry a little firmer. Just a thought, unless you are doing them all well ahead of time so they have lots of time to dry out! Also, store them out of the light if you are doing a purple colour so it doesn’t fade. Good luck!!

  6. Wonderful Idea, I am going to be trying this today!! Hoping I still have some Gum paste around here to mix in as well other wise I may have to wait. But wonderful job!! Your work is lovely 🙂

  7. Pingback: Reese’s Peanut Butter Chocolate Chip Cupcakes with Peanut Butter Frosting | sweets and smiles

  8. I’m confused, 4 cupcakes or 8?

  9. tlien

    Hi, I tried these tonight and they domed nicely. What brand cocoa powder do you use? I used Hershey’s natural cocoa powder. They didn’t turn out as dark as yours. Thx and btw I like your ruffle flowers!

  10. rosie

    hi! how did you put the flower together? did u used toothpicks?

  11. Jane

    Love, love, love your fondant flower! So beautiful! So creative! Thank you for sharing.

  12. Sam

    Looks wonderful
    Wondering if I could make the frosting in advance and in how many days can I use it up in?

  13. Raelene

    I am so intrigues with this frosting….if I want vanilla flavor, do I just leave the coffee out?? And if I want chocolate, just add cocoa? Thanks!

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