Monday, June 21, 2010

Chocolate Cupcakes with Swiss Meringue Buttercream

I made chocolate cupcakes with swiss meringue buttercream. The swiss meringue is tricky but worth it because it looks cute and is nice and stiff for different frosting piping designs. I have some pictures of these absolutely amazing chocolate cupcakes with vanilla swiss meringue buttercream and decorated and piped in peaks. These chocolate cupcakes are definitely a must try, so light and fluffy and tasty!
Recipe for the cake:
Ingredients: 2 cups all-purpose flour, 1 teaspoon baking soda, 1 cup (2 sticks) unsalted butter, 1 cup granulated sugar, 1 cup light brown sugar, 4 large eggs, 6 oz. unsweetened chocolate, 1 cup buttermilk( 1 tablespoon lemon and a cup milk will make the buttermilk just allow it to set for at least 15 minutes before use), 1 teaspoon vanilla extract
Directions: Preheat oven to 350 degrees. Sift flour and baking soda in a bowl and set aside. In an electric mixer cream butter and then add sugars and mix for about 3 minutes. Add eggs one at a time beating after each addition. Add the chocolate (I find using a double boiler the best way to melt the chocolate. Melt for about 5-10 minutes until completely melted and hen allow to cool for 5 minutes). Add the dry ingredients in three parts alternating with the buttermilk and vanilla. Put into lined cupcake tins makes about 2 dozen. Bake for 20-25 minutes. Recipe from More from Magnolia by Allysa Torey.


  1. hi cupcake!
    i think these look divine
    almost too pretty to eat.

  2. This comment has been removed by a blog administrator.

  3. This comment has been removed by a blog administrator.