Chocolate Cupcakes With Violet Buttercream
- Ready In:
- 55mins
- Ingredients:
- 22
- Yields:
-
36 cupcakes
ingredients
-
CHOCOLATE CUPCAKES
- 3⁄4 cup boiling water
- 3⁄4 cup cocoa powder
- 6 ounces butter
- 2 cups sugar
- 1 teaspoon fine salt
- 1 teaspoon vanilla extract
- 3 eggs
- 2 1⁄2 cups cake flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 cup buttermilk
-
GANACHE
- 8 ounces chocolate
- 3⁄4 cup heavy cream
- 2 tablespoons sugar
- 2 tablespoons butter
-
VIOLET BUTTERCREAM
- 4 ounces egg whites
- 6 ounces sugar
- 8 ounces butter, cut into small pieces, at room temperature
- 1 teaspoon vanilla extract
- 1⁄4 teaspoon violet essence
- violet food coloring
- candied violet (optional)
directions
- Preheat the oven to 350 degrees F.
-
Make cupcakes:
- Whisk together boiling water and cocoa. Cover and set aside. With a mixer, cream together the butter, sugar, salt and vanilla extract. Add the eggs, 1 at a time, and continue creaming until light and fluffy. Sift together the flour, baking soda and baking powder and add this mixture, alternately with the buttermilk. Add cocoa and water mixture and mix until thoroughly combined. Scoop into cupcake pans and bake for 20 to 25 minutes.
- Let cool completely before decorating.
-
Make Ganache:
- Chop chocolate and place in a stainless steel or glass bowl. Bring cream and sugar just to a boil in a small saucepan and then pour over chocolate. Whisk together and then stir in butter until melted.
-
Make Buttercream Filling:
- Whisk together the egg whites and sugar in a stainless steel bowl. Place bowl in a water bath set over low heat. Whisk occasionally until sugar is dissolved and mixture is very warm, about 150 degrees F. Remove from water bath and whip with a hand-held mixer on high speed until stiff peaks. Lower speed and add the butter in small pieces. Add vanilla and violet essence and mix until smooth. Add violet color, 1 drop at a time, until desired shade is reached.
-
Decorate:
- To fill, put buttercream in a pastry bag with a small round tip. Stick tip into the center of each cupcake and pipe in filling.
- Dip tops of cooled cupcakes in the warm ganache and let set. Pipe more ganache on top for decoration. Finish with candied violets or sprinkles if desired.
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RECIPE SUBMITTED BY
<p><strong><em>Thank you to everyone who has tried my recipes!</em></strong> I appreciate your feedback and the fact that you took the time to post a review.</p>
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<p>I am a vegetarian (pescetarian) who occasionally indulges in sushi and seafood, so the majority of my recipes reflect my preferences. I always try to offer substitutions in my recipes that can be made for my carnivorous friends. <br /> <br />I believe that vegetarians can make just about ANY meat dish under the sun by making smart substitutions of vegetarian mock meats, tofu, or vegetables. If a dish calls for meat or poultry, I NEVER let that stop me. I can make just about ANYTHING vegetarian...and taste just as good, if not BETTER, than the real thing. <br /> <br /> <br /> <br /><img src=http://i23.photobucket.com/albums/b399/susied214/projects/200_PACpic.jpg border=0 alt=Photo Sharing and Video Hosting at Photobucket /><img src=http://i23.photobucket.com/albums/b399/susied214/projects/pacbanner.jpg border=0 alt=Photo Sharing and Video Hosting at Photobucket /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/Adopted1smp.jpg border=0 alt=Photo Sharing and Video Hosting at Photobucket /></p>