Hi-Hat Cupcakes with Chocolate Swiss Buttercream

Wednesday, February 27, 2013

Chocolate Swiss Meringue Buttercream:
  • 5 large egg whites
  • 1 cup granulated sugar
  • 1 tsp salt
  • 1 tsp vanilla extract
  • 1 lb unsalted butter cut in to pieces, at room temperature
  • 8 ounces bittersweet chocolate, melted and cooled 


  1. Place sugar, egg whites and salt in the heat-proof bowl of an electric mixer. Set bowl over a pan of gently simmering water, and whisk until sugar has dissolved and egg whites are hot to the touch, about 3 minutes. Test by rubbing the mixture between your fingers; it should feel completely smooth.
  2. Transfer bowl to mixer stand. Using the whisk attachment, beat on high speed until mixture has cooled completely and formed stiff and glossy peaks, about 10 minutes.
  3. Add the butter, one piece at a time, and beat until incorporated after each addition. Don't worry if the buttercream appears curdled after all the butter has been added; it will become smooth again with continued beating. Add vanilla extract, and beat just until combined.
  4. Add the chocolate and beat until it's fully incorporated in to the buttercream.

Note : Click here for how to make the cupcakes

Photo Credit: treats-sf.com


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