Ingredients
¾cupgranulated sugar
¼cuplight brown sugar,packed
¼cupunsweetened cocoa powder,plus 2 tbsp
½tspbaking soda
¼tspsalt
½cupboiling water
¼cupcanola oil,+ 2 tbsp
1large egg
1large egg yolk
1½tspvanilla extract
1cupall purpose flour
2½tbspmilk
3tbspsour cream
⅓cupsemi sweet chocolate chips
¼cupheavy cream
¼cupmixed nuts,(peanuts, cashews, almonds, walnuts), chopped
12maraschino cherries,with stems
¾cupbutter,at room temperature, ½ cup unsalted and ¼ cup salted
½seeds vanilla bean
1tspvanilla extract
2¼cupspowdered sugar
2tbspheavy cream
Preparation
Preheat oven to 350 degrees F.
In a large, heat-proof mixing bowl, whisk together granulated sugar and brown sugar (lumps are fine), then whisk in cocoa powder, baking soda, and salt. Carefully pour boiling water into the cocoa mixture and immediately whisk to blend well for about 15 to 20 seconds. Allow cooling for about 5 minutes.
Using an electric hand mixer set on low speed, blend in canola oil for about 10 seconds until combined. Add eggs to cocoa mixture and blend on low speed just for about 5 seconds until combined.
Add egg yolks and vanilla extract, then blend just to combine. Add flour and blend just until combined. Pour in milk and sour cream and blend for about 1 minute on low speed.
Divide batter among 12 paper-lined muffin cups, filling each cup about ⅔ full. Bake in preheated oven for about 18 to 20 minutes until a toothpick inserted into the center of a cupcake comes out clean.
Cool several minutes in the muffin tin, then transfer to a wire rack and allow to cool completely. Transfer to an airtight container after about 25 minutes of cooling to seal in moisture (optional).
Once cool, pipe Vanilla Bean Buttercream Frosting over cupcakes and drizzle each with chocolate sauce and sprinkle with nuts. Add another small bit of frosting and top with a maraschino cherry.
Place chocolate chips in a heat-proof bowl. Bring cream just to a boil in a small saucepan, then carefully pour hot cream over chocolate chips. Stir until melted. Cool slightly or until it’s not so runny.
In the bowl of an electric stand mixer with a paddle attachment, whip butter with vanilla bean seeds on medium-high speed until nearly white and very fluffy.
Blend in vanilla extract. Add in 1 cup of the powdered sugar, and heavy cream then mix at low speed until combined.
Add remaining powdered sugar and blend at low speed until combined. Increase speed to medium and beat for about 5 to 6 minutes, frequently scraping down the sides and bottom of the bowl, until very light and fluffy.
