Slice the vanilla bean lengthwise and scrape the vanilla seeds.
Vanilla – I like to use combination of vanilla extract and vanilla bean. I like to use an ice cream scoop to scoop my batter. Scoop cupcake batter into cupcake liners. Add in water, eggs, vanilla extract, vanilla bean seeds and sour cream to the dry ingredients and mix well using an electric mixer. But any non-dairy or dairy milk will work just fine. In a large mixing bowl, combine cake mix, sugar and flour. Make sure to bring the butter to room temperature before making this recipe. Butter – I recommend unsalted butter, so you can control the flavor. Cold eggs will cause the batter to separate, affecting the texture of the cupcakes. Eggs – Be sure to use room temperature eggs so it’s easier to incorporate into the batter. In a medium bowl, whisk together the melted butter and sugar. In a large bowl, toss together the flour, baking powder, and salt. 
Sugar – The amount of sugar is crucial for not only sweetening the cupcakes, but also for proper texture! I promise it’s not overly sweet cupcake. Preheat oven to 350F and line a muffin pan with 12 paper liners. I wanted to keep this recipe simple with everyday ingredients and the best part it doesn’t sacrifice the fluffy texture!! All-purpose flour works perfectly for these cupcakes. Finally you can dust it with ground vanilla beans for decoration. Mix: Combine the melted butter and sugar in a bowl and mix with a hand mixer for 30 seconds or until the mixture is thick and yellow. Use a toothpick so you don't use too much. Whisk: In a medium bowl, whisk the flour, baking powder, and salt. To get the brown swirl effect, make a line of brown food coloring inside your piping bag before fill it with frosting. 
Frost each cupcake with a star shaped tip or any tip of your liking.Now cut off the narrow part of the cupcake cone and replace the circular top of the cupcake.Fill each cupcake with a spoonful of the espresso cream. Using a small paring knife, cut out the center of each cupcake at about a 45 degree angle so that you have cut out a cone shape with the wide part being the top of the cupcake. Jump to Recipe Still looking for that last minute Halloween dessert These Vanilla Bean Cupcakes are made from scratch with the perfect decoration: MUMMY faces.Dissolve the espresso powder in a tablespoon or two of water and add it to mixture along with the vanilla extract.Cream the butter and sugar until light and fluffy.Milk - 1 cup at room temperature, we used 2. Vanilla Bean Caviar - 2 tsp vanilla bean caviar or vanilla bean paste. Whip the remaining cream to medium peaks and fold it into the cooked cream. Large Eggs - 3 large eggs at room temperature. Strain the mixture and let it cool in another bowl.Allow it to boil for several minutes while it thickens.
Return the egg mixture to the pot with the remaining cream and and bring it to a boil while continually whisking.
Add half the hot cream mix to the egg mixture while whisking. Whisk together the yolks and remaining sugar. Heat half the cream and 2 Tbs of sugar and the espresso in a small pot until just boiling. Bake at 350 ☏ for 15-18 minutes or until a skewer comes out clean. Add the flour mixture, milk, oil, and vanilla to the eggs. Sift together the flour, baking powder and salt into a medium mixing bowl. (You can wash and dry the pod for some other use.) Alternate adding the milk mixture and dry ingredients to the egg mixture. In a large mixing bowl, beat sugar and eggs/whites together with an electric mixer until slightly thickened, about 2 minutes. Add the egg and vanilla to the butter mixture and mix until combined. Cream the butter and sugar in an electric mixer until light and fluffy. Allow the vanilla to steep in the milk as it cools. Heat the mixture and let it simmer for a few a minutes. 
Scrape the vanilla bean and add with the pod and milk in a small pot.Preheat the oven to 350° F and line a muffin tin with cupcake liners.
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