Chocolate Cupcakes with Swiss Meringue Buttercream
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!
- Cupcakes
- 1/3 cup vegetable oil
- 1/2 cup light brown sugar
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1/2 cup milk
- 1/2 teaspoon salt
- 1/2 cup cocoa powder
- 3/4 cup all purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- Swiss Meringue Buttercream
- 3 egg whites
- 1/2 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.
- 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 😀
Looks Amazing,
And tastes even better. Beautiful work.
Thank you 🙂