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!
Chocolate Cupcakes with Mocha Swiss Meringue Buttercream
Adapted from Food Network and How to Eat a Cupcake
Makes 24 cupcakes
My go-to Chocolate Cake recipe
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.