How to Make Buzz Bakery’s Valentine’s Day Bumble Bee Cupcakes

Local chefs show you how to make their signature dishes.

Welcome to the first edition of our How to Make videos, where local chefs will show you how to make a quick and easy dish—on video. To start things off sweet, pastry chef Josh Short of Buzz Bakery in Alexandria shows us how to make his signature Bumble Bee Cupcakes—Valentine’s Day style. Ingredients? A lot of sugar and a lot of love. Watch the video, then get the recipe and ingredients below.

Buzz Bakery’s Valentine’s Day Bumble Bee Cupcakes

Makes 26 cupcakes.

Vanilla Chiffon Cake
10 ounces butter
2½ cups granulated sugar
5 eggs
2 teaspoons vanilla extract
1¼ cups sour cream
11¼ ounces cake flour
2½ teaspoons baking powder
½ teaspoon salt

Preheat oven to 350 degrees. Sift together dry ingredients and set aside. Combine butter and sugar in a the bowl of a mixer and beat until softened and creamed (about 15 minutes). Slowly add the eggs and vanilla. Scrape the sides of the bowl to incorporate thoroughly. Slowly add the dry ingredients to the butter mixture. Mix batter until it is combined. Divide evenly into a lined cupcake pan.

American Buttercream Frosting
1 pound softened butter
2 pounds sifted powdered sugar
5 tablespoons milk
1 teaspoon vanilla extract

Combine butter and powdered sugar in the bowl of a mixer and beat for approximately 15 minutes on high speed. Scrape down sides of the bowl and incorporate. Slowly add milk and vanilla extract and beat until incorporated.

Chocolate Sauce
2 cups sugar
1 cup water
9 ounces heavy cream
5¼ ounces cocoa powder

Bring sugar, water, and cream to a boil. Turn off heat and add sifted cocoa powder. Strain and chill.

When the cupcakes are finished baking and cool, use a paring knife to hollow out the center of the cupcake. Keep the top piece. Fill the center of the cupcake with chocolate sauce and replace the “lid.” Frost with buttercream.

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Jessica Sidman
Food Editor

Jessica Sidman covers the people and trends behind D.C.’s food and drink scene. Before joining Washingtonian in July 2016, she was Food Editor and Young & Hungry columnist at Washington City Paper. She is a Colorado native and University of Pennsylvania grad.