1.27.2011

Happy National Chocolate Cake Day!

I love food holidays. Especially when it involves dessert! Today, January 27th, is National Chocolate Cake Day! Of course I have to celebrate! I fully intended on making an actual cake for Chocolate Cake Day, but between laziness and not enough time before work, I opted for cupcakes instead. They're just chocolate cake in portable form, right?

I topped my go-to chocolate cake recipe with a Mocha Swiss Meringue Buttercream. It was my 2nd attempt at a swiss meringue buttercream--the first going wonderfully well in my macarons. Unfortunately, this time it took me 2 tries to get it right. The first time around, I added melted chocolate like every recipe said, but as soon as it hit the buttercream it solidified and I ended up with chunky chocolate buttercream. Not cool. The 2nd time around, I added cocoa powder instead and ended up with a delicious, silky espresso chocolate flavor! The perfect way to celebrate Chocolate Cake Day!

How are you celebrating?


Chocolate Cupcakes with Mocha Swiss Meringue Buttercream
Adapted from Food Network and How to Eat a Cupcake
Makes 24 cupcakes

Cupcakes:
My go-to Chocolate Cake recipe

Frosting:
4 large egg whites
1 1/4 cups granulated sugar
Pinch of salt
1 cup (2 sticks) unsalted butter, room temperature
1 teaspoon vanilla extract
3 tablespoons unsweetened cocoa powder
1 tablespoon espresso powder

1. In a small bowl, whisk together cocoa powder and espresso powder until well blended; set aside.
2. In bowl of an electric mixer set over a pan of simmering water on the stovetop, add egg whites, sugar, and pinch of salt. Whisk constantly until sugar has dissolved and mixture is warm to the touch (about 160F).
3. Remove from heat and beat, using the whisk attachment of your mixer, until egg white mixture forms stiff, but not dry, peaks, about 7 minutes. (The bowl should be cool to the touch as well.)
4. Change to the paddle attachment of your mixer, and add butter, a tablespoon or two at a time, beating on medium-low speed, mixing well after each addition. Increase speed to medium-high and continue to beating until frosting appears thick and makes a slapping sound in the bowl, about 3 minutes. Reduce speed to low, add vanilla extract and cocoa mixture, mixing until blended.
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4 comments:

Rachel @ Baked by Rachel said...

Yummmmm! If I didn't have an entire cake sitting on my counter I'd be totally wanting a cupacke right now lol

Noelia said...

I love them too but its summer when we have holidays, so i can only think about salad and fruits and ice and icecream! jjaajajaja :D

darcyeats said...

I made an intense 4 layer chocolate & peanut butter cake to celebrate National Chocolate Cake Day, but these look amazing!! Coffee + chocolate= match made in heaven!

Denver Car Accident Attorneys said...

This chocolate cake looks really delicious and tempting. :)

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