How To Make Chocolate Cupcakes With Italian Meringue Buttercream: A Decadent Recipe
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Decadent and Silky Chocolate Cupcakes Recipe With Italian Meringue Buttercream
Indulge in a rich Chocolate Cupcakes Recipe with silky buttercream!
Why Chocolate Cupcakes Shine
Hello, dessert lovers! At Mangoes and Palm Trees, the Mayerhoffer family—Oliver, Natalia, and Victor—presents our Chocolate Cupcakes Recipe, inspired by a charming European bakery. These rich, moist cupcakes with silky Italian meringue buttercream are perfect for any occasion. Explore more at our Dessert Recipes. (Wikipedia)
Rich chocolate cupcakes with silky buttercream!
Ingredients for Chocolate Cupcakes
| Ingredient | Quantity | Notes |
|---|---|---|
| All-purpose flour | 1 3/4 cups | High-quality for best results |
| Baking powder | 1 1/2 tsp | Fresh for optimal rise |
| Baking soda | 1 1/2 tsp | Aids leavening |
| Unsweetened cocoa powder | 3/4 cup | Dutch-processed for depth |
| Granulated sugar | 2 cups | For sweetness, structure |
| Large eggs | 2 | Room temperature |
| Whole milk | 1 cup | For richness |
| Vegetable oil | 1/2 cup | Keeps moist |
| Vanilla extract | 2 tsp | Enhances flavor |
| Boiling water | 1 cup | For extra moisture |
Italian Meringue Buttercream Ingredients
| Ingredient | Quantity | Notes |
|---|---|---|
| Granulated sugar | 1 1/4 cups | |
| Water | 1/4 cup | |
| Large egg whites | 5 | Fresh for stability |
| Unsalted butter, softened | 1 1/2 cups | Room temperature |
| Vanilla extract | 1 tsp |
Chocolate Cupcakes Recipe
Making the Cupcakes
- Preheat oven to 350°F (175°C), line cupcake tray.
- Whisk flour, baking powder, baking soda, cocoa, sugar.
- Add eggs, milk, oil, vanilla; mix until smooth.
- Slowly add boiling water, mix on low.
- Fill liners two-thirds full.
- Bake 18-20 minutes, toothpick clean. Cool.
Tip: Add 1 tsp espresso powder—see Toppings.
Making Italian Meringue Buttercream
- Heat sugar, water to 240°F (115°C).
- Beat egg whites to soft peaks.
- Pour hot syrup into egg whites, mix on low.
- Beat on high until cool, stiff peaks form.
- Add butter gradually, then vanilla, beat until fluffy.
Tip: Cool meringue before adding butter to avoid curdling.
Assembly and Serving
Pipe or spread buttercream on cooled cupcakes. Garnish with chocolate shavings or drizzle. Serve with coffee or tea—try our Carrot Cupcakes.
Frequently Asked Questions
Insights from 15+ years in hospitality and 50+ countries explored, sharing family-tested tips for Chocolate Cupcakes Recipe.
Yes, but all-purpose is best; gluten-free blends need adjustments.
Store in airtight container at room temp for 2 days or refrigerate for a week.
Yes, refrigerate up to a week, re-whip before use.
Keep beating—it’ll smooth out. (In Bloom Bakery)
Conclusion: Your Chocolate Cupcake Adventure
This Chocolate Cupcakes Recipe with Italian meringue buttercream is a rich, bakery-inspired treat. Share your creations on Facebook, Pinterest, or Instagram with #MangoesPalmTrees. Try our Carrot Cupcakes for another sweet delight. Happy baking!
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About Oliver & Natalia Mayerhoffer
Oliver & Natalia Mayerhoffer blend British, Austrian, and Siberian roots across 50+ countries. With Victor (born November 24, 2016, Koh Samui), they share kid-tested recipes and travel tips from Thailand (2016–2018), the UK (2018–2023), and now Vietnam.
