Nothing screams celebration quite like cupcakes! I love making cupcakes for parties, as they are easy to serve and everyone gets the perfect portion (or two). These chocolate cupcakes are rich and decadent and are topped with a smooth swiss meringue buttercream.
Generally, I stick with an American buttercream for its ease. However, I wanted to try something different and a few months ago, I began making swiss meringue buttercream on a regular basis. It is absolutely delicious, smooth and worth the extra effort! It does require egg whites, but they are heated and are safe to eat.
We will be enjoying these cupcakes, as we celebrate the new year, so I used gold cupcake liners, gold sprinkles and I topped them with a gold star!
Chocolate Cupcakes with Swiss Meringue Buttercream
Serves: 12 cupcakes
⅓ cup vegetable oil
½ cup light brown sugar
½ cup granulated sugar
1 teaspoon vanilla extract
2 large eggs
½ cup milk
½ teaspoon salt
½ cup cocoa powder
¾ cup all purpose flour
½ teaspoon baking soda
½ teaspoon baking powder
Swiss Meringue Buttercream
3 egg whites
½ cup granulated sugar
pinch of salt
1 cup unsalted butter, at room temperature
1 teaspoon vanilla extract
Preheat oven to 350 degrees
Line cupcake pan with cupcake liners
In a stand mixer, using the paddle attachment, cream together vegetable oil and sugars, until light in color.
Add in the vanilla extract and eggs and continue mixing.
Sift in the cocoa powder, all purpose flour, baking soda, baking powder and salt to your bowl.
Pour in the milk and mix until combined. *Do not overmix*
Pour batter into cupcake cups and bake for about 18 minutes.
Allow to cool completely.
Swiss Meringue Buttercream
Combine egg whites, sugar, and salt in a heatproof bowl of a standing mixer set over a pan of simmering water.
Whisk the egg mixture constantly by hand until mixture is warm and the sugar has dissolved.
Remove from the heat and attach the bowl to the mixer fitted with the whisk attachment.
Starting on low and gradually increasing to medium-high speed, whisk until glossy and smooth about 10 minutes.
Add the butter a few tablespoons at a time, mixing well after each addition. Whisk in vanilla.
Switch to the paddle attachment, and continue beating on low speed until all air bubbles are eliminated, about 2 minutes.
Scrape down sides of bowl with a spatula and continue beating until the frosting is completely smooth.
Swiss Meringue Buttercream recipe is adapted from Martha Stewart!
I share this recipe today, as I plan to gather with my loved ones this evening to reign in the new year. As I reflect on the past year, I want to thank all of my lovely friends and family for their continued support of Amanda’s Plate. Without you all, there would be no reason to blog. I do this for you all <3 I wish you all the best in 2017!
Happy New Year ♥
Make this recipe? I’d love to see! Tag me @AmandasPlate or #CreateAmandasPlate 😀
As I get into a new routine with my job, I am getting on more of a schedule for blogging. I hope to share my take on favorite holiday cookies!
When I was growing up, my aunt and uncle lived just a few homes down from us. We spent winter break baking holiday cookies to share with our cousins on Christmas Eve. One of the cookies we made were snickerdoodles! As a child, the name made me smile 😀 I created my Cinnamon Cardamom Snickerdoodles last winter, when I was experimenting with cardamom pods.
Chocolate chip cookies are a classic treat, that everyone I know loves and enjoys. They were invented in 1938, by Ruth Graves Wakefield, who owned the Toll House Inn at the time. There are so many ways to put your own spin on them! My salted brown butter chocolate chip cookies , pumpkin spice chocolate chip cookies and chocolate chip cookies (that have the addition of milk powder I learned this from Chef Christina Tosi) are a few of my favorites!
Cheesecakes are my absolute favorite desserts! They were the first recipe I learned to make on my own. I was in fourth grade and was looking for a book to purchase at the book fair. I selected a cookbook and I couldn’t wait to get home and start baking!
I made my cheesecake first at age 11 and ever since then, I have been tweaking and perfecting the recipe. I created this pumpkin cheesecake after multiple requests from Hussein! 😀
Tips For Cheesecake Baking:
Start with room temperature ingredients, this includes the cream cheese! It will be easier to mix your batter into a smooth, silky texture.
Whip your batter far on low speed. You want the batter to be super smooth, but you do not want to introduce a ton of air in. The air will create pockets that will crack when cooling.
Pre-bake your crust! This helps ensure it is the proper texture and maintains its shape.
Bake in a water bath. This means placing your cheesecake pan in a large pan and surrounding the cheesecake with water. *be sure to wrap your spring form pan in foil to prevent the water from ruining your crust.
Allow the cheesecake to cool in the oven, with the oven door cracked. Do this for about 20 minutes for a slow cooling process to prevent cracking.
The cheesecake can be made a day ahead of time. Make the marshmallow meringue the same day you will be serving it!
I absolutely love pecan pie. However, it is not a pie I grew up eating. Our family enjoyed pumpkin, sweet potato and apple pie during our Thanksgiving gatherings. It was not until I saw an episode of the Pioneer Woman where we baked a pecan pie, that I decided to try it and immediately loved it.
I created my mini pecan tarts as a spin off of the classic pecan pie. I really love individual desserts, as they make serving so easy!
For the crust, I used a short pastry that I have been using in my lemon bars for years. I love this crust because it is a few simple ingredients, is fool-proof and it is absolutely delicious.
I will be making these for my family this Thanksgiving. I love that they can be made ahead and will keep for two days at room temperature stored in an air tight container 😀
Combine butter, 2 cups AP flour, brown sugar and pinch of salt in a food processor. Pulse until mixture begins to come together. Add in the ice water and pulse a few more time, until the dough comes together.
Divide the dough evenly into each tartlet pan. Press the dough up the sides. Prick the dough with a fork.
Place the tartlet pans on a baking sheet and bake for 10 minutes.
While the dough is blind baking, make the filling.
Whisk egg, corn syrup, sugar, butter and vanilla in a bowl until smooth.
Remove the crusts from the oven. Place1 tablespoon pecans in each tartlet.
Pour the filling over the pecans. Return tartlets back to the oven for 12-15 minutes, until they are just set.
Remove from oven and enjoy!
Make this recipe? I’d love to see! Tag me @AmandasPlate or #CreateAmandasPlate
One of my favorite Halloween candies are candy corn! I know many people dislike them, but when they come around I can’t resist their super sweet marshmallow like flavor! And they are perfect color trilogy of colors in my Candy Corn Cupcakes!
If you have worked with me, you know I love to bring treats in to work, especially for meetings. It’s a great way to make meetings more enjoyable for all 😀 And I get feedback on the recipes, as I work to develop them 😀 It’s a win-win for all <3
In preparation for a few meetings this week, I wanted to create a new cookie. After seeing some peanut butter M&Ms I decided to try
I know I am not alone when I say I can not keep up with all the national food days. It seems that every day of the week is a special celebration of America’s Favorite Foods! This is a great thing, and today is National Pumpkin Spice Day 😀
For this special holiday, I am sharing my pumpkin spice cupcakes!