Aspiring Bakers #7: Chocolate Cupcakes with Swiss Meringue Buttercream

Chocolate Cupcakes

Makes 12 regular cupcakes

Recipe adapted from My Buttery Fingers (originally from Cupcake Bakeshop)



113 g	Butter, room temperature
200 g	Sugar
2 large	Eggs, room temperature
103 g	All-purpose flour
1/2 tsp	Baking powder
1/4 tsp	Baking soda
1/4 tsp	Salt
43 g	Unsweetened cocoa powder
120 ml	Milk
1 tsp	Vanilla

1.      Preheat oven to 375°F (190°C).

2.      Beat butter until softened. Add sugar and beat until light and fluffy, about 3 minutes.

3.      Add eggs, one at a time, beating until well combined.

4.      Measure the flour, baking powder, baking soda, salt, and cocoa powder into a small sized bowl and whisk to combine.

5.      Measure out the milk and vanilla and stir to combine

6.      Sift in about a third of the dry ingredients to the butter/sugar and beat to combine. Add about a half of the milk/vanilla and beat to combine. Continue adding, alternating between sifted dry and wet and finishing with the dry.

7.      Scoop batter into cupcake cups about 2/3’s full. Do not fill with more than that or cupcakes will overflow. Turn oven down to 350°F (170°C) degrees and bake cupcakes for about 22-25 minutes or until a cake tester comes out clean



Swiss Meringue Buttercream

Recipe adapted from Smitten Kitchen

75 g	Unsalted butter, room temperature
1 large	Egg whites
40 g	Sugar
¼ tsp	Vanilla

1.      Place egg whites and sugar in a heatproof mixing bowl.

2.      Set bowl over 1 inch of water in a saucepan over medium heat. Whisk gently until mixture reaches 140°F/60°C (or until sugar has dissolved and mixture is no longer grainy when you rub it between your fingers).

3.      Remove from heat and using an electric mixer, whisk on medium speed until egg whites are cool to touch (this takes a while – should be cooler than your hand).

4.      Add vanilla. Continue beating, gradually add soft butter by tablespoon pieces and continue to beat. It will first look watery or separated, but after 10-15 minutes, it will come together.

Notes:

1. Very moist and chocolaty - even in the next day kept in the fridge! Definitely a keeper!

2. Still not good at making buttercream - I just can't seem to be patient enough, sigh. Looking for good buttercream recipe. Any suggestions?

I am submitting this to Aspiring Bakers #7: Chocolate Delight (May 2011) hosted by DG from Tested & Tasted. Join in the chocolaty fun! Info can be found here.