Chocolate + Coffee Cupcakes
Over the years I have made several variations of chocolate cake. Generally speaking, chocolate cake is surprisingly easy to make and fairly fool proof. However, the thing with chocolate cake, and all cakes for that matter, is they are best enjoyed a day after they are made. I have zero scientific evidence to back this claim up, but my tastebuds will confirm this. For the buttercream, I HIGHLY recommend reading through the buttercream instructions before attempting if you have never made a Swiss Meringue Buttercream before. There are only a few ingredients, it just requires a little patience and about 20 - 30 minutes. It is worth it, I promise!
Chocolate Cake: Hands down the best chocolate cake recipe!
12 ounces unsalted butter (about 3 sticks; 340g)
12 ounces brewed black coffee(about 1 1/2 cups; 340g)
3 ounces Dutch-process cocoa powder, such as Cacao Barry Extra Brute (about 1 cup, spooned; 85g)
6 ounces finely chopped dark chocolate, roughly 72% (about 1 1/4 cups; 170g)
16 ounces light brown sugar (about 2 cups, packed; 455g)
1/2 ounce vanilla extract (about 1 tablespoon; 15g)
1 teaspoon (4g) Diamond Crystal kosher salt; for table salt, use about half as much by volume or the same weight
6 large eggs, straight from the fridge (about 10 1/2 ounces; 295g)
3 large egg yolks, straight from the fridge (about 1 1/2 ounces; 45g)
9 ounces all-purpose flour, such as Gold Medal (about 2 cups, spooned; 255g)
1 tablespoon (about 13g) baking soda
Swiss Meringue Coffee Buttercream
6 large egg whites (approximately 230g)
2 cups (400g) granulated sugar
1 and 1/2 cups (340g) unsalted butter, softened but still cool and cut into Tbsp size pieces (*see note*)
1 teaspoons pure vanilla extract
2 teaspoons coffee extract
1/8 teaspoon salt
Directions
Getting Ready: Adjust oven rack to lower-middle position and preheat to 350°F (180°C). Line three 8- by 3-inch anodized aluminum pans with parchment and grease with pan spray OR Line your cupcake trays and spray a light coat of pan spray over the top.
For the Cake: Combine butter and coffee in a 5-quart stainless steel pot or saucier over low heat. Once melted, remove from heat, then mix in cocoa and chocolate, followed by brown sugar, vanilla, and salt. Mix in eggs and yolks, then sift in flour and baking soda. Whisk thoroughly to combine.
Divide batter between prepared cake pans, using about 23 ounces each. (If you don't have three pans, the remaining batter can be held at room temperature up to 90 minutes, though the rise will not be quite as high.) Bake until cakes are firm but your finger can still leave an impression in the puffy crust, about 30 minutes (a toothpick inserted into the center should come away with a few crumbs still attached).
For CUPCAKES, I use an ice cream scoop to evenly distribute. Baking time will be 17-20 minutes. Check at 17 minutes!
Cool cakes directly in their pans for 1 hour, then run a butter knife around the edges to loosen. Invert onto a wire rack, peel off parchment, and return cakes right side up. Meanwhile, prepare the buttercream.
For The Buttercream
**Separate the eggs: If you haven’t done so yet, separate the eggs first. Separate 1 egg white in a small bowl, then place the egg white in your heatproof mixing bowl. Repeat with the remaining egg whites. This way, if a yolk breaks in one of them, you don’t waste the whole batch.
Whisk sugar into the egg whites, then set the bowl over a saucepan filled with just two inches of simmering water over medium heat. Do not let the bottom of the egg whites bowl touch the water. Whisk the whites and sugar constantly until sugar is dissolved and mixture has thinned out, about 4 minutes. The mixture will be thick and tacky at first, then thin out and be frothy white on top. To test that it’s ready, you can use your finger or an instant read thermometer. Lightly and quickly dip your finger (it’s very hot, be careful) and rub the mixture between your thumb and finger. You shouldn’t feel any sugar granules. If using a thermometer, the temperature should read 160°F (71°C).
No need to let it cool down to start this next step—it’s important to begin mixing while it is still warm. Transfer mixture to the bowl of a stand mixer fitted with a whisk attachment (if you aren’t already using the metal bowl that comes with it). You can use a hand mixer instead, but this step takes awhile and your arm tires quickly. On medium-high speed, beat the mixture until stiff glossy peaks form and the meringue is no longer warm to the touch, at least 10-15 minutes. On particularly humid days, this has taken me up to 17-18 minutes. If it’s still not reaching stiff peaks, stop the mixer, place the bowl—uncovered—in the refrigerator for 10 minutes, then return to the mixer and continue beating until stiff peaks form. (This has always worked for me when it’s taking forever to reach stiff peaks.)
If the bowl and meringue still feel warm, wait until both cool to room temperature (around 70°F (21°C)) before adding the butter in the next step. Feel free to place it in the refrigerator. A warm bowl and meringue will melt the butter.
Switch the stand mixer to the paddle attachment. On medium-high speed, add the butter 1 Tablespoon at a time. Wait for the butter to fully mix in before adding the next Tablespoon. After all the butter has been added, turn the mixer down to medium speed and fully beat in the vanilla and salt, about 30 seconds - in theory. Sometimes it has taken me up to 10 minutes to get it to the right consistency. BE PATIENT!
Your Swiss meringue buttercream should be thick, creamy, and silky smooth and is ready to use on any cake, cupcake, or other confection.
DO NOT PLACE THE FINISHED PRODUCT IN THE REFRIGERATOR. THIS IS A SHELF STABLE FROSTING. THE REFRIGERATOR WILL HARDEN IT AND IT WILL NOT, I REPEAT, WILL NOT BE AN ENJOYABLE EXPERIENNCE.
*****HELP!!!! Too Thick or Too Thin: If your meringue has separated, curdled, or is too thick at any point after you mix in all of the butter, place the mixture in your heat-proof bowl back over a pot of 2 inches of simmering water. Without stirring, let the edges of the meringue warm up and become liquid (the center of the meringue will still be solid), about 1-2 minutes. Remove from heat and return to the mixer. Beat meringue on low speed for 30 seconds, then switch to medium-high speed and beat until smooth, about 2 minutes. Works every time. If your mixture has become too thin and soupy after you add the butter, place the entire bowl in the refrigerator (covered or uncovered, doesn’t matter) for 20 minutes to cool down, then return it to the mixer and beat on medium-high speed until thickened. Any longer than this will solidify the butter, so only refrigerate in 20 minute spurts. If it’s still soupy, place back in the refrigerator for longer before re-whipping again.
