Chocolate Cupcakes 

I love chocolate cake, I mean really, really love it. If there is a dessert that I would cry to have to give up that would be it. What that means though, is that I hardly ever make it, because if it’s in the house I will eat it. This week I made an exception, and there wasn’t even a birthday at our house!

This week’s recipe was a take on a recipe from, I changed up the frosting (her’s calls for ganache) because I wanted to play with swiss meringue buttercream this week.

Chocolate Cupcakes


  • 4 oz softened butter
  • 1 1/2 cups sugar
  • 2 room temperature eggs
  • 2 tsp. vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 tsp. baking soda
  • 1/4 tsp. salt
  • 1/2 cup buttermilk
  • 1/2 cup coffee


  1. Preheat oven to 375 degrees F
  2. prep cupcake pan as desired (use paper liners or grease and flour)
  3. Make frosting while waiting for ingredients to come to room temperature and oven to preheat

Swiss Meringue Buttercream  a riff on the version in Julia Child’s Baking with Julia


  • 4 egg whites
  • 1 c sugar
  • 12 oz room temperature unsalted butter, cut into pieces
  • 5 oz unsweetened chocolate (you can add a couple more ounces for a more chocolatey buttercream if you wish)
  • 1/2 c cocoa powder (optional)
  • 1/4 tsp instant coffee (optional)
  • 1-2 T amaretto (optional, other liqueurs can be used as well)


  1. Melt chocolate in a double boiler, set aside to cool slightly
  2. You can use the bowl from your stand mixer for the next part, which eliminates a dish to wash, always a bonus!
  3. Over medium-low heat continually whisk egg whites and sugar until it reaches 140 degrees F (err on the side of lower heat and take your time, curdling your eggs means you have to start over)
  4. Return bowl to stand mixer, and using whisk attachment, whisk on high until glossy peaks form
  5. Add in butter, roughly 2 T at a time, allowing it to incorporate before adding more
  6. Remove from the stand mixer and pour in melted chocolate, stirring to combine
  7. At this point I decided my buttercream wasn’t chocolatey enough, so I added cocoa powder, coffee and the amaretto to give it a boost. You could add more melted chocolate to get a similar effect, the cocoa powder is a quick and easy way to get just the amount you like without added more liquid
  8. Let set in the fridge while you finish your cupcakes

Cupcake Method, cont…

  1. Cream butter and sugar with a stand mixer
  2. Add eggs, one at a time, beating well after each addition
  3. Add in vanilla
  4. In a separate bowl, whisk together the flour, cocoa, baking soda and salt until combined
  5. Whisk together buttermilk and coffee
  6. Alternate adding dry ingredients and buttermilk mixture to the mixing bowl, beating well after each addition
  7. Fill paper-lined baking cups two-thirds full
  8. Bake 15-20 minutes or until a toothpick inserted near the center comes out clean
  9. Cool for 10 minutes before removing from pans to wire racks to cool completely before frosting

Once your cakes are frosted, just try to keep everyone in your house away from them, it won’t work, but you can try.

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