Almost a year ago, on my way to San Francisco, I had one of the best chocolate experiences of my life.
It's in the form of an unforgettable Chocolate Velvet Cupcake from Kara's Cupcakes, the San Francisco Bay Area's main artisan bakery. As a picky dessert lover, I usually won't be impressed with cupcake bread cakes, until this one comes. It breaks my mind!
The chocolate cupcake is light and soft, topped with Italian chocolate meringue buttercream and dipped in a sprinkling of French chocolate. The whole experience was like biting a brown cloud. (Inspired by the famous Kara Chocolate Velvet Cupcake Cupcake)
INGREDIENTS
- 4oz / 114g good quality dark chocolate (preferably 60% to 70% cocoa), chopped or callets / discs (* see note)
- 1/2 cup (3 1 / 2oz / 100g) granulated sugar, divided
- 1/4 cup (59ml) water
- 2 large (1/4 cup / 60g) egg whites, at room temperature
- pinch of salt
- 1/2 cup (4oz / 114g) butter (cut into tablespoon pieces), at cool room temperature (not too soft)
- 1 teaspoon of vanilla extract
INSTRUCTIONS
The chocolate in a medium, microwave-safe bowl. Heat the chocolate in the microwave, stirring with a silicone spatula every 15 seconds until completely melted. Remove the chocolate from the microwave and continue stirring until fully melted. Allow it to cool until it is no longer warm to the touch but is still fluid. Meanwhile, make the buttercream base.
Wipe the bowl and whisk attachment of an electric mixer with a paper towel dampened with a little lemon juice or vinegar to eliminate any traces of grease. Put the egg whites and pinch of salt in the bowl, then set aside. Place 2 tablespoons of the sugar in a tiny bowl and keep the bowl of egg whites.
Place the remaining sugar and water in a small saucepan and set over high heat. Do not stir. Cover the saucepan with its lid and allow it to come to a boil, swirling the saucepan a few times to combine.
(Covering the front will cause condensation that will help wash away any sugar crystals that may have stuck to the sides). Once the sugar the mixture has reached a boil, remove the lid and attach or hold a candy / food thermometer to the side of the saucepan and cook until the sugar mixture reaches 230F / 110C.
Once the syrup reaches about 230F / 110C, immediately begin to whip the eggs whites on high speed until foamy. Gradually add in the reserved 2 tablespoons of sugar, and continue to whip until the stiff, but not dry peaks form, about 30 more seconds.
Meanwhile, continue to cook the syrup until it reaches between 240F / 115C and 245F / 118C.
Typically (and ideal), the syrup will reach temperature by the time the whites are whipped.
Once the syrup reaches between 240F / 115C and 245F / 118C, remove it from the heat and with the mixer still running on high speed, pouring the hot screw into the egg whites in a thin, steady stream. Try to avoid getting screwed on the sides of the bowl.
Beat until the egg white mixture triples in volume, super white and glossy turns, hold stiff peaks and the bottom of the bowl has cooled. This is now basically marshmallow fluff or meringue frosting. It is very important to make sure that the meringue is at room temperature and not warm one bit at this point.
With the mixer running on high speed, add the butter one piece at a time. The buttercream will now deflate, curdle and lot like a disastrous soup mess.
Don't worry; its supposed to happen. Just keep the faith and continue whipping until the buttercream comes together and is thick and fluffy. It may take up to 5 minutes to reach this point. If that doesn't happen, then chances are that either the meringue is warm or the butter is too soft. It's not the end of the world! Just place the bowl in the refrigerator for about 10 minutes (don't get too cold), then rewhip. And vanilla add in the whipping for another 3 minutes. Congratulations! Now you have vanilla Italian meringue buttercream. Now let's turn it into a chocolate buttercream cloud.
Make sure that the melted, cooled chocolate is completely fluid without any solid pieces or with chocolate pieces throughout your frosting. Likewise, make sure that it's not warm, or it will melt the frosting. Pour the melted chocolate over the buttercream and fold it in with a rubber spatula.
The mixer and beat returns to smooth and uniform in color; 1 to 2 minutes. Woohoooooo! Your chocolate cloud buttercream is now ready to use!
The buttercream will keep covered at room temperature for 1 day, refrigerated airtight container for up to 1 week, or in the freezer for up to 3 months. Bring the buttercream to room temperature before using. Rewhip to restore the spreadable consistency, but to avoid curdling, not until the buttercream has reached room temperature.
Use as desired or frosted on top of these Chocolate Cloud Cupcakes.
HOW TO MAKE CHOCOLATE CLOUD ITALIAN MERINGUE BUTTERCREAM
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