Despite the long title these are simple, and quick to make and most of all sumptuous!
4oz Unsalted butter – room temperature
1oz 80% cocoa chocolate
2 Large cold eggs
1/2 tsp Vanilla extract
3 1/2 oz All purpose flour
1/2 Cocoa powder
1/2 tsp Baking soda
1/2 tsp Baking powder
1/2 tsp salt
100ml (1/3 cup) Heavy cream
Pre heat the over to 330 degrees F. Line a 12 hole muffin pan with cupcake liners. I like the use the fluted brioche papers. I think they provide some extra support to the batter in the oven.
Cut the butter into cubes and put in the bowl of a stand mixer.
Add in the sugar and cream together on medium until fluffy.
Melt the chocolate, and mix into the butter and sugar.
Crack the 2 eggs into a cup and beat a little, measure the vanilla extract and mix in with the eggs. Add this to the main bowl and beat on high until smooth.
In a separate bowl combine the flour, baking soda, baking powder, cocoa and salt. Sift these into the mixer bowl. With the mixer on low beat until the dry ingredients are only just combined.
Pour in the cream and mix until the batter has an even consistency.
Using an ice cream scoop, scoop the batter into the liners. Do not over fill the liners, a slightly heaped scoop is all you need. Ensure all the batter is out of the scoop and in the liner before moving on to the next cupcake.
Place on the bottom shelf of the oven and set the timer for 22 minutes, they may need a little longer, but keep a close eye on them
Leave to cool and then ice and decorate.
Someone’s Happy. Nom nom nom.
Swiss Meringue Buttercream
Pinch of salt
12oz unsalted butter room temperature
3oz White chocolate
Bring a small pan with a little water to a boil over medium heat.
In the meantime, separate the eggs very carefully. You need to measure 1/4 pint of egg whites. There may be some left over, don’t be tempted to just chuck this in with the rest. Save them or discard them.
Combine the egg whites, sugar and salt in a bowl of an electric mixer.
Place the bowl on top of the pan of boiling water and stir with a whip until the egg whites are ot and the sugar has dissolved. Scrape down any sugar around the side of the bowl. Keep stirring if you don’t the egg whites will settle and start to cook like an omlette.
Remove and attach to the mixer. Beat on slow until cold.
When the meringue is cold add the butter a little at a time. Beating until it’s incorporated.
Increase the speed a little and beat until smooth.
Melt the chocolate and steadily pour in, beating until incorporated.
You’ll have enough to cover about 24 cupcakes. The remainder of the icing will keep in the fridge for a while.