Dark Chocolate Cupcakes With Cherry Buttercream

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READY IN: 1hr 46mins
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 350°.
  • Line 24 standard-size muffin cups with paper liners.
  • In a medium saucepan, combine butter, chopped chocolate, and cocoa powder.
  • Cook over med-low heat, stirring frequently, until melted and smooth; cool for 15 minutes.
  • In a large bowl, beat sugar and eggs at high speed with a mixer until thick and pale.
  • In a small bowl, combine flour, baking powder, salt, and baking soda.
  • Gradually add to sugar mixture alternately with buttermilk, beginning and ending with flour mixture, beating just until combined after each addition.
  • Stir in butter-chocolate mixture.
  • Spoon batter into prepared muffin cups.
  • Bake for 14-16 minutes or until a wooden pick inserted in center comes out clean.
  • Cool in pans for 10 minutes.
  • Remove from pans and cool completely on wire racks.
  • Meanwhile, make buttercream--in the top of a double boiler, whisk sugar and egg whites until combined.
  • Cook over simmering water until mixture reaches 140° on a candy thermometer; do not stir.
  • Immediately pour mixture into the bowl of a heavy-duty stand mixer.
  • Beat at high speed for 10 minutes; decrease speed to med-low.
  • With mixer running, add butter, 2 tablespoons at a time, beating just until combined after each addition.
  • Add cherry-flavored syrup, beating until combined.
  • Keep buttercream at room temperature until ready to frost cupcakes.
  • Pipe or spread Cherry Buttercream over cupcakes.
  • Store, covered, in refrigerator up to 5 days.
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