Sweet Eats // Chocolate Cupcakes

CHOCOLATE CUPCAKES with CHOCOLATE SWISS MERINGUE BUTTERCREAM
{Makes 48 mini cupcakes}

INGREDIENTS
For the cupcakes…
3/4 cup all purpose flour
1 cup caster sugar
1/4 cup plus 2 tablespoons good quality cocoa
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon kosher salt
1/2 cup buttermilk
1/4 cup vegetable oil
1 large egg, at room temperature
1/2 teaspoon vanilla extract
1/2 cup freshly brewed hot coffee

For the frosting…
2 large eggwhites
1/2 cup, plus 1 tablespoon caster sugar
2 sticks (226g) unsalted butter cut into cubes, at room temperature
1 teaspoon vanilla extract
65g dark chocolate, melted and cooled
Pinch salt

Preheat the oven to 165ºC. Sift the flour, cocoa, baking soda, baking powder and salt into the bowl of an electric mixer fitted with the paddle attachment and gently mix on low speed until just combined.

In another bowl combine the buttermilk, oil, eggs and vanilla extract.

With the mixer on low speed, slowly add the wet ingredients to the dry. Whilst the mixer is still on low, add the coffee and stir until just combined.

Using a proportioner scoop (an essential tool when you want to achieve evenly measured cupcakes) fill each paper liner with batter to just under half full. My scoop is a size 40 and I underfill it slightly for this particular batter. You may need to experiment a little depending on your paper liner size etc.

Bake for approx 15 minutes or until a skewer comes out clean. Avoid overbaking. Transfer the cupcakes to a wire rack to cool completely before frosting.

To make the frosting…
Combine the egg whites, sugar and salt in the bowl of electric mixer, set over simmering water. Whisk constantly until the mixture is warm to the touch and the sugar has dissolved completely.

Attach the bowl to the mixer fitted with the whisk attachment. Start on low speed and gradually increase to medium high speed until stiff peaks form. Continue mixing until the mixture is fluffy and glossy (approx 10 minutes) and the bottom of the bowl should be completely cool.

With the mixer on medium low speed add the butter a few tablespoons at a time and mixing well after each addition. Once all the butter has been added, whisk in the vanilla extract.

Now add the melted, and cooled chocolate. Switch to the paddle attachment and continue beating for about 2 minutes or until the frosting is completely smooth. Fill a piping bag with a tip of your choice and go get your decorator on!