Magic Marbled Cupcakes with Chocolate Swiss Meringue Buttercream Frosting

Made these for my momma the other day… talk about divinity. You definitely want to make these. Like right now.

Enjoy the recipes below and go make some cupcakes for YOUR momma. :)

 

Magic Marbled Cupcakes

(adapted slightly from Bake-Aholic.com)

  • 1 cup unsalted butter, room temperature
  • 1  3/4 cups sugar
  • 4 large eggs plus 2 large egg yolks
  • 1 T vanilla extract
  • 3 cups cake flour (spooned and leveled)
  • 1 T baking powder
  • 1/2 tsp salt
  • 1  1/2 cups buttermilk*
  • 1/2 cup unsweetened cocoa powder
  • 6 T hot water

Preheat oven to 350 degrees F.  Butter muffin tins (I used the Jumbo size) or line with paper muffin liners.
Bring cold ingredients to room temperature.  Butter should be soft enough to hold a thumbprint but still keep its shape.
In  a large bowl, using an electric mixer, beat butter and sugar on high until light and fluffy, about 6 minutes.
Beat in eggs and yolks, one at a time, until combined.  Beat in vanilla.
In another large bowl, whisk together cake flour, baking powder, and salt.
With mixer on low, add 1/3 of the flour mixture, beating to combine.  Beat in 3/4 cup of the buttermilk, another 1/3 of the flour, the rest of the buttermilk, and the rest of the flour mixture.  Beat until just combined, scraping down the sides of the bowl as needed.
In a medium bowl, combine the cocoa powder and hot water. Spoon 2 dollops of batter into pan next to each other, 1 chocolate and 1 vanilla so that muffin tin cavities are 1/2 – 2/3 full.  Repeat and alternate layers (chocolate on top of vanilla and vice versa) and swirl.
Bake until a cake tester comes out with a few moist crumbs attached, 25-35 minutes, rotating pans halfway through.  Let cool completely in pans on wire rack.  Frost once cakes are completely cooled.

 

*If you do not have buttermilk on hand, use this substitute:  for every cup of buttermilk you need, put one tablespoon of lemon juice or white vinegar in a liquid measuring cup.  Add milk to make one cup.  For this recipe, use 1 1/2 Tablespoons of vinegar, then enough milk to make 1 1/2 cups)

 

Chocolate Swiss Meringue Buttercream Frosting

(Check out Sweetapolita for a super detailed post – with gorgeous pictures! –  on how to make this frosting!)

  • 10 large, fresh egg whites (300 g)
  • 2-1/2 cups (500 g) sugar
  • 3 cups (680 g) unsalted butter, cut into cubes and cool, but not cold
  • 1 tablespoon + 1 teaspoon (20 ml) pure vanilla extract
  • pinch of salt
  1. Wipe the bowl of an electric mixer with paper towel and lemon juice, to remove any trace of grease. Add egg whites and sugar, and simmer over a pot of water (not boiling), whisking constantly but gently, until temperature reaches 160°F, or if you don’t have a candy thermometer, until the sugar has completely dissolved and the egg whites are hot.
  2. With whisk attachment of mixer, begin to whip until the meringue is thick, glossy, and the bottom of the bowl feels neutral to the touch (this can take up to 10 minutes or so). *Don’t begin adding butter until the bottom of the bowl feels neutral, and not warm.
  3. Switch over to paddle attachment and, with mixer on low speed, add butter cubes, one at a time, until incorporated, and mix until it has reached a silky smooth texture (if curdles, keep mixing and it will come back to smooth). *If mixture is too runny, refrigerate for about 15 minutes and continue mixing with paddle attachment until it comes together. Add vanilla and salt, continuing to beat on low speed until well combined.
  4. Add 300 g (1 1/2 cups before melting) melted bittersweet high quality chocolate for every 5 cups of vanilla Swiss Meringue Buttercream and beat until incorporated.

Notes

*Keep in airtight container in refrigerator for up to one week, leaving out at room temperature when needed, rewhipping in mixer for 5 minutes.

**Can freeze for up to 6-8 weeks. To thaw, place on counter overnight, and rewhip for 5 minutes with paddle attachment in an electric mixer.

***If buttercream still doesn’t have its satiny finish after rewhipping, microwave 1/3 of the buttercream for approximately 10 seconds and add to remaining buttercream in mixer bowl, beating for a few moments to incorporate.

 

About these ads

Magic Marbled Cupcakes with Chocolate Swiss Meringue Buttercream Frosting

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s