Chocolate Cupcakes

I've made chocolate cupcakes at least twice this month. Since I didn't have a chance to frost it, I've decided not to post them up. My sister loves her cupcakes to be frosted with buttercreams. Therefore, to make her happy, I finally have the time to make frosted cupcakes for her. It was her favourite - chocolate cupcakes with chocolate swiss meringue buttercream.
Recipe for Chocolate Cupcakes with Chocolate Swiss Meringue Buttercream. Cupcake recipe modified from "Rose's Heavenly Cakes".
(Makes 16 regular cupcakes)

42g Cocoa Powder (alkalised)
118g Boiling water
2 Large eggs (approx. 100g)
44g Whole milk
1 1/2 tsp Vanilla extract
166g Top flour (or cake flour)
110g Caster sugar
2 tsp Baking powder
1/8 tsp Baking soda
1/2 tsp Fine salt
170g Unsalted butter, soften

  1. In a medium bowl, whisk the cocoa and boiling water until smooth.
  2. Let it cook to room temperature, about 30mins.
  3. In a small bowl, whisk the eggs, milk and the vanilla just until lightly combined.
  4. In the bowl of a stand mixer fitted with the flat beater, mix the sifted flour, baking powder, baking soda, sugar and salt on low speed for 30 secs.
  5. Add the butter and chocolate mixture and mix on low speed until the dry ingredients are moistened.
  6. Raise the speed to medium and beat for 1 1/2 mins. Scape down the sides of the bowl regularly.
  7. Starting on medium low speed, gradually add the egg mixture in two parts, beating on medium speed for 30 secs after each addition to incorporate the ingredients and strengthen the structure.
  8. Scrape down the sides of the bowl.
  9. Scoop the batter into the prepared paper cupcakes.
  10. Bake in a preheated oven of 180C for 15 mins or until a skewer inserted in the centre of the cake comes out clean.
  11. Let the cupcakes cool completely before frosting.
Chocolate Swiss Meringue Buttercream, modified from Batter Baker and Baking Library.
2 Egg whites
80g Caster sugar
150g Unsalted butter, soft but still cold
25g Cocoa powder

  1. Whisk the egg whites and sugar over a double boiler until sugar has dissolved.
  2. Remove from heat and whisk continuously until it's cooled and the peaks are stiff and glossy.
  3. Add the butter in 3 batches, ensuring that it is well incorporated before adding another batch.
  4. Continue beating until it becomes creamy and fluffy.
  5. Lastly, sift in the cocoa powder and continue beating until the buttercream is uniformly smooth and chocky.
Pipe the buttercream on the cooled cupcake and topped it with Chocolate Maltese balls.

10 comments: said...
November 17, 2011 at 10:56 PM

I love this cupcakes, very yummy especially the frosting :)

Thecoffeesnob said...
November 18, 2011 at 12:23 AM

I adore swiss meringue buttercream! Doesn't take much to imagine how delicious the cupcakes were with all that chocolate- your lucky sister!

busygran said...
November 19, 2011 at 1:13 AM

I wonder if I will get to eat these at potluck? They look chocolatey!

passionbaker said...
November 21, 2011 at 8:23 AM

Arh, this was what you had Ann! You remembered it? Do try it, I'm sure your grandsons will finished them all! :)

passionbaker said...
November 21, 2011 at 8:25 AM

Thanks, Laureen! I love SMB too! Partially, I also want to eat. :p

passionbaker said...
November 21, 2011 at 8:27 AM

Judy, what was offered at the potluck was even better! :) These chocolate cupcakes are truly chocolaty!

noobcook said...
November 21, 2011 at 5:18 PM

I like the swirly frosting. This looks heavenly for chocolate lovers :)

Nisa Homey said...
March 13, 2012 at 1:58 PM

Hello, I am first time here...would u believe that i was searching and searching for a choc meringue butter cream and all the recipes I have come across had 10 to 12 egg whites, your recipe seems perfect for me. Thank you for sharing and will let you know after I try this butter cream...happy to follow u for more exciting recipes...Blessings, Nisa.

passionbaker said...
March 13, 2012 at 8:21 PM

Thanks Nisa. Please try it and let me know how you like the buttercream. Thanks.

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