Directions

1. 1

   Preheat your oven to 375°F. Line a 12-cup muffin tin with paper cupcake liners. In a large mixing bowl, combine the eggs, granulated sugar, and vegetable oil. Using a paddle attachment on medium-high speed, beat for 1 to 2 minutes until the mixture is well blended and combined.

2. 2

   In a separate small bowl, whisk together the flour, cocoa powder, baking powder, and salt. Gradually add the dry mixture to the egg mixture, alternating with the milk. Beat on low to medium speed until just combined and smooth, being careful not to overmix.

3. 3

   Divide the batter evenly among the prepared cupcake cups, filling each about two-thirds full. Bake in the preheated oven for 18 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Remove from the oven and let cool completely on a wire rack.

4. 4

   While the cupcakes cool, prepare the frosting. In a clean mixing bowl, add the butter and beat on low speed with a paddle attachment for 3 to 5 minutes until light and fluffy.

5. 5

   Meanwhile, take the vanilla bean and carefully split it lengthwise into two halves. Using the flat, unsharpened side of a sharp knife, scrape the tiny black seeds from inside each half of the vanilla bean, collecting as many seeds as possible.

6. 6

   Add the vanilla bean seeds to the creamed butter. Gradually add the confectioners powdered sugar a little at a time, beating on low speed. Once all the sugar is incorporated, increase the mixer speed to medium-high and beat for 2 to 3 minutes until light and creamy.

7. 7

   If the frosting is too thick, add the heavy cream one teaspoon at a time until you reach your desired consistency. Transfer the frosting to a piping bag fitted with a cupcake frosting tip. Pipe the frosting onto the cooled cupcakes in an attractive swirl pattern.