Dark Chocolate Cupcakes with a Raspberry Swiss Meringue Buttercream

I heated my egg whites (i used pasteurized which I have used for all my meringue) and sugar.  Put it in the mixer and beat it until it was nice and glossy.  No problems.

Mis-Cakes 1  Meringue 0

As per the directions I added by butter one chunk at a time and beat with the paddle attachment and med. speed.  It turned to soup.

Mis-Cakes 1  Buttercream 1

I put it in an ice bath and kept beating and it didn’t firm up so I stuck it in the fridge for a couple minutes and began beating again.  It curdled.

Mis-Cakes 1  Buttercream 2

I kept beating and beating and it came to life!!  It was this amazing fluffy frosting.  It was seriously cool!!

Mis-Cakes 2 Buttercream 2

I then added my raspberries.  It curdled again.  FAK!!!  Seriously.  I swear I must have some bad karma coming my way from the buttercream gods.

Mis-Cakes 2  Buttercream 3

I beat it, and beat it and beat it.  Tried putting it in the fridge a bit.  It was about 28 C about 82 F in my kitchen.  I tried everything.  I would NOT come back for me.  I mean seriously 3 hours after I first put it in the mixer I couldn’t get it to work.  I don’t know why. I had one glorious moment with a real swiss meringue buttercream and that was all I was going to get.

Mis-Cakes 2  Buttercream 4

VERDICT

The dark chocolate cupcake would make any serious chocolate addict a very happy person.  It was a serious chocolate cupcake!  Moist, rich and fluffy.  Oh my!  I really do think using a better grade cocoa is the only way to go.  It makes all the difference in the world.  The cake definitely held it’s own against the raspberry.  The buttercream, despite being slightly runny and slightly curdled was taste wise one of the ultimate frostings I have ever had.  I would have sat and ate the entire bowl myself.  Soon-to-be LOVED it.  You could PILE on the buttercream and the flavors would have complimented not overpowered.  If you aren’t cursed by the buttercream gods I totally suggest making this.  I will try again because if I can it get right I know it will right a life altering experience.

Cupcakes Recipe – Makes 12  adapted from Brown Eyed Baker

1 (1/2 c) butter
2 oz dark chocolate chopped
1/2 c good quality cocoa – I used dutch processed from Choices Market
3/4 c all purpose flour
1/2 tsp baking soda
3/4 tsp baking powder
2 eggs
1 tsp instant espresso powder
3/4 c granulated sugar
1 tsp vanilla
1/2 tsp salt
1/2 c buttermilk

Move oven rack to lower middle position and preheat to 350 F.  Line muffin tin with cupcake liners.

In a heat proof bowl place butter and chopped dark chocolate.  Set over simmering water.  Whisk until combined and smooth.

In a medium size bowl whisk together flour, baking soda, baking powder, instant espresso and cocoa.  Set aside.

With an electric mixer beat eggs, sugar, vanilla and salt until fluffy.  Add chocolate mixture.

Sift 1/3 dry ingredients over chocolate/egg mixture.  Mix until just combine.  Add buttermilk and mix.  Add the rest of the dry ingredients and mix until thick and combined.

Divide batter evenly between lined muffin tin and bake 18-20 minutes.

Raspberry Swiss Meringue Buttercream – from Sweet Polita

5 large egg whites
1 c + 2 tbs superfine sugar
3/4 lbs unsalted butter – room temp.
2 tsp vanilla
1/2 pint fresh rinsed raspberries – DRY

In a clean grease free mixer bowl add eggs and sugar.  Put over a pot of simmering water.  Whisk constantly until temperate reaches 160 F on a candy thermometer, or if you don’t have one until the sugar is dissolved and the egg whites are hot to touch.

With the whisk attachment whip until thick and glossy and cool.  Switch to paddle attachment and while mixing constantly add butter one cube at a time until incorporated until it reaches a silky texture.  If it curdles just keep mixing.  Add vanilla and raspberries.

* I asked Sweet Polita why she thought my frosting wouldn’t come back to life and she nicely wrote me back
Sorry to hear that about the buttercream! The curdling in the buttercream process before the addition of raspberries is nothing to worry about, but when you say that when you added the raspberries it wouldn’t come back, what did it look like? When you add the raspberries, you want to make sure that they are clean and dry–too much moisture added to the buttercream is going to definitely throw it off. You also want to make sure you don’t overmix once you add them. Beating on low until just combined is your best bet. The key is ensuring they are dry before adding. I hope this helps!

So make sure you DRY your raspberries really, really well and hopefully the buttercream gods will smile down upon you

Enjoy!!