Dark Chocolate Cupcakes with Swiss Buttercream Frosting Recipe


PART 1: Dark Chocolate Cupcakes

Recipe adapted from here.
Make 25 cupcakes

2 cups of sugar (icing or granulated sugar doesn't matter)
1 and 3/4 cups of flour
3/4 cup of baking cocoa
1 and 1/2 teaspoon of baking powder
1 and 1/2 teaspoon of baking soda
1 teaspoon of salt
2 eggs
1 cup of milk (250ml)
1/2 cups of vegetable oil
2 teaspoons vanilla extract
1 cup of hot strong dark coffee (avoid 3 in 1)

1. Preheat your oven to 200 degree celsius.
2. Mix in your dry ingredients (sugar, flour, cocoa powder, baking powder, baking soda, salt) into a fairly large mixing bowl and mix it all up well.
3. Add in the eggs, milk, vegetable oil, vanilla extract and mix it through.
4. After that, mix in your hot strong brewed coffee (you should mix this in after step 3 because you don't want to cook your eggs)
5. The mixture should be quite runny now. I pour it into a measuring cup for easy pouring.
6. Line your cupcake pan with cupcake liners and pour the mixture until 2/3 full for each cupcakes.
7. Bake them in the oven for 18 minutes. If your cupcake are big, bake them for an extra 2 minutes or so. The fork should come out clean from the cupcake when they are completely baked.
8. Let them cool on the counter and you are ready to frost them!! (this is especially important because you don't want your buttercream to melt)

This is definitely one of the best chocolate cake recipe out there that I have ever tried. The cake is moist and chocolatey and it doesn't go stiff after a few days in the fridge. 

The cupcakes should have smooth top when they come out of the oven. 

PART 2: Swiss Buttercream


200g of butter (cubed, room temperature, soft)
50g of granulated sugar
1 teaspoon of vanilla extract
2 eggwhite from free range eggs

1. Set up a double boiler and whisk together your egg white and sugar until all the sugar have dissolved. (you are pasteurizing the egg whites in this step)
2. Take the mixture off the heat and whisk it on high until stiff peaks and completely cooled.
3. Drop the butter in cube by cube and continue whisking on high. After all the butter had been mixed well, here is where you mix in the vanilla extract. 
4. The cream should be pale yellow or almost white and able to hold their shape well when done. 
5. Transfer the cream into a piping bag and pipe them on your cooled cupcakes. 
6. Decorate it with some extra sprinkles or dye it with any color that you like. Put in fridge to set the buttercream. 

Swiss Meringue Buttercream is a decadent cream that is light and fluffy and definitely better than your average whipped cream or buttercream. Make sure you use good quality butter to get the light and melt-in-your-mouth texture and not margarine.

The cream will look like this when its whipped.
Place the cream in a piping bag and start piping on your cupcakes!!
How my cupcakes turned out to be. It was a hit in my mum's workplace. Her friends love it so much and said that this was the best chocolate cupcakes they have ever tasted!!
See how moist this cake is. Yum!!!

That's all from me. This is one recipe you shoudn't miss!!
Signing off with love. 

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