Chocolate Cupcakes with Swiss Meringue Peanut Buttercream

Charlene M. Taubert

Peanut butter and chocolate—what more could one desire? If simplicity epitomizes sophistication, then this New England Innkeeper recipe for Moist Chocolate Cupcakes with Swiss Meringue Peanut Buttercream might just be the ultimate embodiment of refined indulgence.

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Prep Time 20

Cook Time 47

Cooling 10

Total Time 1 17

Course Dessert, Tea Time

Cuisine Baked Goods

Servings Cupcakes

Ingredients

For The Moist Chocolate Cupcakes

2 Cups Granulated Sugar (400 grams)
1 3/4 Cups AP Flour (245 grams)
3/4 Cup Cocoa Powder (60 grams)
1 1/2 tsp Baking Powder (7 grams)
1 1/2 tsp Baking Soda (7 grams)
1 tsp Salt (6 grams)
2 Large Eggs (100 grams)
1 Cup Whole Milk (240 grams)
1/2 Cup Vegetable Oil (112 grams)
2 tsp Vanilla Extract (10 grams)
1 Cup Boiling Water (240 grams)
1 tsp Espresso Powder (2 grams)

For The Swiss Meringue Peanut Buttercream

1 Cup Granulated Sugar (200 grams)
5 Large Egg Whites (150 grams)
1/8 tsp Salt
1/8 tsp Cream of Tartar
28 TBSP Unsalted Butter (392 grams or 3 1/2 sticks) Cut into 28 pieces and softened to 65-68°F.
1 Cup Creamy Peanut Butter (256 grams)
1 1/4 tsp Vanilla Extract (6 grams)

Instructions

Bake The Cupcakes

TO PREPARE: Place oven rack in middle position and preheat your oven to 350 degrees.
TO PREPARE: Place 12 cupcake liners into the slots on a cupcake pan.
Add all of the dry ingredients to your mixing bowl and stir to combine.
2 Cups Granulated Sugar; 1 3/4 Cups AP Flour; 3/4 Cup Cocoa Powder; 1 1/2 tsp Baking Powder; 1 1/2 tsp Baking Soda; 1 tsp Salt; 1 tsp Espresso Powder
Add the eggs, milk, oil, and vanilla. Then beat on medium speed for 2 minutes.
2 Large Eggs; 1 Cup Whole Milk; 1/2 Cup Vegetable Oil; 2 tsp Vanilla Extract
Add boiling water and stir to combine. Don’t over-stir the mix - otherwise there will be cracks on top of the cupcakes, when cooked. The batter will seem thin, this is OK.
1 Cup Boiling Water
Portion the batter evenly into the 12 prepared cupcake liners. Consider using a #16 scoop (blue handle) for consistency. Be certain to only fill the cupcake liners 3/4 of the way, leaving room for them to rise.
Bake 12 to 15 minutes on middle rack - until a long wooden toothpick inserted in the center comes out clean.
Cool in pan on wire rack for 10 minutes. Then remove cupcakes from the pan and allow to cool completely on wire rack while making the frosting.

Make the Swiss Meringue Peanut Buttercream

Add sugar, room temperature egg whites, salt, and cream of tartar in the metal or glass/pyrex bowl that you will use as a bain marie / double boiler.
1 Cup Granulated Sugar; 5 Large Egg Whites; 1/8 tsp Salt; 1/8 tsp Cream of Tartar
Place the bowl over a small or medium saucepan filled with 1 inch of barely simmering water, making sure that the water does not touch the bottom of the bowl. Heat the mixture, whisking gently and constantly, until slightly thickened and foamy/frothy until the mixture registers 165°F, approximately 3 minutes (use an instant read or infrared thermometer). ADDITIONAL CUES: The mixture is ready when it's hot, the sugar has completely dissolved, and it feels silky smooth when rubbed between your fingertips.
To halt the cooking process, wipe the bottom of the bain marie bowl to remove any moisture and transfer the egg white mixture to a clean stand mixer bowl fitted with a whisk attachment. Whip the mixture on medium-high speed until it approaches the consistency of shaving cream and stiff/glossy peaks form, approximately 10 to 15 minutes. Then switch from the whisk attachment to a paddle attachment, put the mixer on low, and continue mixing for an additional few minutes until the meringue is completely cooled to room temperature. NOTES: If the meringue isn’t reaching stiff peaks, refrigerate the uncovered bowl for 10 minutes and then resume beating. Do not begin the next step (adding room temperature butter) until the mixing bowl no longer feels warm and has completely cooled to room temperature. You don't want the butter to melt when you add it.
Now, add the room temperature butter (65-68°F - see note below), 1 piece at a time, and whip the mixture until it's fully incorporated, for approximately 3 more minutes. ADDITIONAL CUES: Don't be alarmed when the meringue deflates as you first add butter. It will initially look like thin, soft whipped cream. As you continue adding butter, the mixture might appear grainy or curdled—this is normal! Persevere, and when you add the remaining butter and continue whipping it will gradually transform into a thick, glossy, and fluffy buttercream -- if everything is at the appropriate temperatures. The meringue is ready when it forms stiff peaks. This means that when the whisk is lifted and inverted, the meringue should stand straight up with only a slight curl at the tip.
28 TBSP Unsalted Butter
After all of the butter has been added, reduce the mixer speed to low and add the peanut butter and the vanilla. Mix until everything is combined, for approximately 30 to 45 seconds. Then, increase the speed to medium-high and whip the mixture until it is light and fluffy, for approximately 30 seconds. Scrape down the mixer's whisk and bowl with a rubber spatula as necessary.
1 Cup Creamy Peanut Butter; 1 1/4 tsp Vanilla Extract
Immediately pipe the Swiss Meringue Buttercream onto the completely cooled cupcakes with your favorite large or jumbo piping/pastry tip.

Notes

Set yourself up for success with clean equipment! Start with immaculately clean mixing bowl. A flawless Swiss Meringue Buttercream starts with a spotless bowl and whisk. Even the tiniest trace of oil or grease can prevent your egg whites from reaching their full potential. For optimal results, wash your mixing bowl and whisk/paddle attachments with hot, soapy water and a de-greasing dish soap. Then wipe both with a small amount of white vinegar or lemon juice on a paper towel to remove any final grease residue. By taking these extra steps, you'll ensure your meringue reaches lofty heights.

Perfect egg separation is crucial for Swiss Meringue Buttercream. Separating the egg whites and yolks is an important and attention-to-detail step for this recipe. Even the smallest amount of yolk mixed into your egg whites from an inadvertently broken yolk can prevent your Swiss Meringue Buttercream from properly coming together.Here are some tips and tricks:

Use cold eggs to separate (the whites and yolks will be firmer and easier to separate). Allow egg whites to warm to room temperature before using them in the recipe.
Make certain hands are exceptionally clean before starting - no lotions, oils, butter, etc. to contaminate the pure egg whites.
Crack the eggs on a flat surface to avoid shell contamination and accidentally broken yolks.
Use a "three-bowl" method to separate the egg whites from the yolks. Bowl #1 is used to catch the white from each individual egg as you are using your hand to lift the individual yolks into Bowl #2. After each and every egg, transfer the single white to Bowl #3 for storage. This safeguards your egg whites, as any accidentally broken yolk will only contaminate a single egg white, not the entire batch. For optimal results, use glass bowls and wipe all equipment with a small amount of vinegar or lemon juice beforehand to eliminate any unintended grease or soap/detergent residue.

What does the term "softened butter" actually mean for this Swiss Meringue Buttercream recipe? Achieving the perfect Swiss Meringue Buttercream texture hinges on the butter's temperature. Aim for a soft, pliable consistency, around 65-68°F. Butter that's too warm will create a soupy mess, while overly cold butter can cause the mixture to appear curdled. The ideal temperature ensures a smooth, creamy buttercream that holds its shape like a dream.

Why do I need to switch from the whisk attachment to the paddle attachment before finishing? Once all the ingredients are combined and the meringue has formed stiff peaks, we recommend that you switch from the whisk attachment to the paddle attachment. While the buttercream should be fluffy and light, it also needs to be smooth and free of air bubbles for an ideal texture, while piping it onto the cupcakes. Mixing the finished buttercream on low speed with a paddle attachment for a few minutes can make a significant difference, resulting in a smoother consistency that’s much easier to apply to cakes.

Refrigerate to set. Plan ahead to enjoy. We've found that refrigerating the freshly-frosted cupcakes can help the Swiss Meringue Buttercream set better, especially on a hot summer day or in a humid environment. Plan ahead and let the cupcakes come to room temperature for about an hour before serving. Swiss Meringue Buttercream is best enjoyed at room temperature; cold buttercream can have a tough texture.

How to store, refrigerate, or freeze Swiss Meringue Buttercream? Swiss Meringue Buttercream can be stored covered at room temperature for up to 2 days. For longer storage, refrigerate (up to 5 days) or freeze (up to one month) the buttercream. To refrigerate/freeze, store buttercream in an airtight container. When ready to use, warm/thaw completely at room temperature (about 72°F). If necessary, beat with a paddle attachment for 2-3 minutes until smooth and creamy.

Piping Tips: For piping this buttercream on a cupcake we like to use either Wilton 1M (Open Star), Wilton 2D (Drop Flower), Ateco 846 (Closed Star), or Ateco 849 (Closed Star) tips.

Nutrition (per serving)

Calories: 580kcalCarbohydrates: 62gProtein: 9gFat: 40gSaturated Fat: 11gPolyunsaturated Fat: 9gMonounsaturated Fat: 12gTrans Fat: 1gCholesterol: 83mgSodium: 443mgPotassium: 280mgFiber: 4gSugar: 44gVitamin A: 720IUCalcium: 83mgIron: 2mg

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

Keyword Baking, buttercream, chocolate, cocoa, cupcake, dessert, peanut butter, swiss meringue buttercream

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