Chocolatey Chocolate Cupcakes with Chocolate Swiss Meringue Buttercream
Chocolatey chocolate cupcakes with chocolate swiss meringue buttercream!!! Because everyone loves a chocolate cupcake.
Yield: 24 cupcakes
For the cupcakes
  • 1¾ cups (225 g) all purpose flour
  • ½ cup (45 g) Dutch processed cocoa powder
  • 1½ tsp baking powder
  • 1½ tsp baking soda
  • ½ tsp salt
  • 1½ cups (300 g) sugar
  • 2 large eggs, room temperature
  • 1 cup (240 ml) whole milk
  • ½ cup (120 ml) canola or grapeseed oil
  • ½ tsp vanilla extract
  • 1 cup (240 ml) boiling water
For the chocolate swiss meringue buttercream
  • 16 tbsp (225 g) unsalted butter, softened
  • 3 large egg whites, room temperature
  • 1 cup (200 g) sugar
  • ¼ tsp cream of tartar
  • ¼ tsp salt
  • ½ tsp vanilla extract
  • 2 tbsp Dutch-processed cocoa powder, sifted
For the cake
  1. Heat oven to 350F. Line two 12-cup muffin pans with cupcake liners. Set aside.
  2. In a large bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. Add in the sugar and whisk until combined.
  3. In a second large bowl, whisk together the eggs, milk, oil, and vanilla. Add the wet ingredients to the dry ingredients and whisk until they are completely smooth.
  4. Pour in the boiling water and stir until combined.
  5. Divide the batter among the cupcake tins. Place in the oven and bake for 20-25 minutes, rotating halfway through.
  6. Set aside to cool completely.
For the chocolate swiss meringue buttercream
  1. Cut the butter into tablespoons. Set aside.
  2. Fill a medium saucepan with 1½ inches of water and bring to a boil, then lower heat to maintain it at a simmer.
  3. Combine the egg whites, sugar, cream of tartar, and salt in the bowl of a stand mixer. Place it on top of the saucepan, making sure the bottom of the bowl doesn't get in direct contact with the water.
  4. Whisk the egg mixture constantly for 4 minutes, or until it reaches 160-165F. The sugar should have dissolved and the mixture will be very warm to the touch.
  5. Remove from heat and place the bowl back on the stand mixer. Mix with the whisk attachment on high speed for 4-8 minutes, until the mixture comes to room temperature.
  6. With the mixer still running, add in the butter one tablespoon at a time. Scrape down the sides of the bowl. Add in the vanilla and cocoa and mix until fully incorporated and fluffy.
  7. Frost the cupcakes as desired.
Recipe from Simple Cake
Recipe by Joanne Eats Well With Others at