Recipe of Today: Chocolate Cupcake

Ingredients:

For the Cupcakes:

• ¼ cup sour cream
• ½ cup buttermilk
• 2 medium eggs
• ⅓ cup veggie oil
• ¼ cup hot coffee
• 2 tsps vanilla extract
• 1 ½ cups all-purpose flour 
• 1 ⅓ cups granulated sugar
• ¼ cup cocoa powder
• 1 tsp baking soda
• ½ tsp kosher salt

For the Chocolate Buttercream:

• 5 egg whites
• 1 ½ cups sugar
• 1 lb unsalted butter
• 1 tsp vanilla extract
• ½ tsp kosher salt
• ½ cup bittersweet chocolate

Instructions:

For the Cupcakes:

• Preheat to 350°F. Sift dry ingredients (including sugar) into the mixing bowl of your Kitchenin KM50 Stand Mixer and blend to combine. Then add sour cream, buttermilk, eggs, and vegetable oil to a large bowl and mix together. Pour in hot coffee while stirring and set aside.

• Add wet ingredients into the dry ingredients. Mix until smooth and combined. Spread the batter evenly in the cupcake papers and bake for about 15 -20 minutes or until a toothpick inserted in the center comes out clean. Set aside to cool down.

For the Chocolate Buttercream:

• Get the mixing bowl, add egg whites, sugar and salt. Stir the mixture a little bit.

• Put the bowl in a pot of boiling water. Make sure the water doesn't touch the bowl. Stir the egg whites occasionally while heating. Stir constantly as the mixture warms. You will heat the mixture until its internal temperature reaches 160ºF or until there are no grains between your fingers. Transfer mixture to Kitchenin KM50 Stand Mixer and mix with the whisk attachment until you get peaks of room temperature gloss.

• Switch to the paddle attachment, and while the mixture is running on low speed, add tablespoon-sized chunks of room temperature butter, making sure to let the butter mix before adding the next chunk. After adding all the butter, continue adding the vanilla extract.

• Drizzle in the melted and cooled chocolate while the mixer is running on low. Scrape the bowl down and mix again. You can now transfer it to a piping bag or to a ziplock bag to store in the freezer.

• With the mixer running on low speed, drizzle in the melted and cooled chocolate. Scrape down the bowl and mix again. Transfer it to a piping bag to pipe a swirl of buttercream onto the completely cooled cupcakes. Serve and enjoy!