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)

Ingredients:

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

Method:

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.

Ingredients:

2 Egg whites

80g Caster sugar

150g Unsalted butter, soft but still cold

25g Cocoa powder

Method:

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.

I'm submitting this to Aspiring Bakers #13 - Enjoy Cupcakes! (November 2011) hosted by Min of Min's blog.