Editorial policy · Affiliate disclosure
Chocolate cupcakes · Italian meringue buttercream
Chocolate Cupcakes With Italian Meringue Buttercream
Make 12 chocolate cupcakes with Italian meringue buttercream. See the 18–20-minute bake, 240°F syrup method and full step-by-step recipe.
Chocolate cupcakes topped with piped Italian meringue buttercream and chocolate shavings.
How do you make chocolate cupcakes with Italian meringue buttercream?
Bake the 12 cocoa cupcakes at 350°F (175°C) for 18–20 minutes. For the buttercream, bring sugar and water to 240°F (115°C), pour the syrup gradually into whipped egg whites, then beat until cool before adding softened butter and vanilla.
The recipe at a glance
- Fill evenly: divide the batter between 12 cases, filling each about two-thirds full.
- Cool before frosting: let the cupcakes cool completely so the buttercream holds its shape.
- Watch the syrup: bring it to 240°F (115°C) before adding it gradually to the whipped egg whites.
- Add butter last: wait until the meringue is cool and holds stiff peaks, then beat in the softened butter a little at a time.
The cake and the frosting
Chocolate cupcakes with a meringue buttercream finish
This is a two-part bake: the chocolate cupcakes first, then the Italian meringue buttercream. The cake batter is mixed before the boiling water is added; the frosting is made separately with whipped egg whites, hot sugar syrup, softened butter and vanilla.
The handover between the two matters. Let the cupcakes cool completely before frosting, and wait until the meringue has cooled and holds stiff peaks before adding the butter. The batch makes 12 cupcakes.
Getting the frosting right
How to make Italian meringue buttercream
Italian meringue buttercream is built in stages. Heat the sugar and water to 240°F (115°C) while the egg whites are whipped to soft peaks. With the mixer running on low, pour in the syrup gradually. Keep beating until the meringue is cool and holds stiff peaks, then add the softened butter in small additions and finish with the vanilla.
Do not rush the butter. If the meringue is still warm, it can soften the butter and leave the mixture loose. Continue beating as the butter goes in, until the buttercream comes together smoothly.
For more ways to finish a batch, see our guide to popular cupcake toppings.
A useful ingredient choice
Choose pasteurised egg whites for the buttercream
Because the egg whites are whipped and combined with syrup rather than cooked separately, use pasteurised egg whites labelled as suitable for whipping. Follow the pack instructions for storage and handling. The FDA recommends pasteurised shell eggs or egg products for recipes that use raw or undercooked eggs. Read the FDA’s egg-safety guidance.
The complete recipe
Chocolate Cupcakes With Italian Meringue Buttercream
Make 12 chocolate cupcakes with Italian meringue buttercream. See the 18–20-minute bake, 240°F syrup method and full step-by-step recipe.
Yield: 12 cupcakes · Cake baking: 18–20 minutes · Oven: 350°F (175°C)
Ingredients for the chocolate cupcakes
- 1 3/4 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 3/4 cup unsweetened cocoa powder
- 2 cups granulated sugar
- 2 large eggs
- 1 cup whole milk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
Ingredients for the Italian meringue buttercream
- 1 1/4 cups granulated sugar
- 1/4 cup water
- 5 large egg whites
- 1 1/2 cups unsalted butter, softened
- 1 teaspoon vanilla extract
Method: bake the cupcakes
- Prepare the tin and oven. Preheat the oven to 350°F (175°C). Line a cupcake tin with 12 cupcake cases.
- Combine the dry ingredients. Whisk the flour, baking powder, baking soda, cocoa powder and granulated sugar together in a large bowl.
- Add the wet ingredients. Add the eggs, whole milk, vegetable oil and vanilla extract. Mix until smooth.
- Add the boiling water. Gradually add the boiling water while mixing on low speed.
- Fill the cases. Divide the batter between the 12 cases, filling each about two-thirds full.
- Bake and cool. Bake for 18–20 minutes, or until a skewer inserted into the centre comes out clean. Leave the cupcakes to cool completely.
Method: make the Italian meringue buttercream
- Cook the sugar syrup. Heat the granulated sugar and water in a saucepan until the syrup reaches 240°F (115°C) on a sugar thermometer.
- Whip the egg whites. While the syrup heats, beat the egg whites until soft peaks form.
- Add the hot syrup. With the mixer running on low speed, gradually pour the hot syrup into the egg whites.
- Beat the meringue until cool. Increase the mixer speed and beat until the meringue is cool and holds stiff peaks.
- Finish with butter and vanilla. Add the softened butter gradually, beating until smooth and fluffy. Beat in the vanilla extract.
To finish: Pipe or spread the buttercream over the completely cooled cupcakes. Chocolate shavings or a light chocolate drizzle are optional decorations.
Allergens: Contains wheat, eggs and milk. Check ingredient packaging and avoid cross-contact where allergies are a concern.
More from the cupcake archive
A different cupcake for the same table
For a different finish, try our carrot cupcakes with cream cheese frosting. If you are putting together a mixed batch, the popular cupcake flavours guide offers more combinations, while our explanation of the difference between muffins and cupcakes helps when you are choosing which to bake.
Enjoying our content? Make Mangoes & Palm Trees a preferred source on Google.
Keep exploring
More cupcake ideas from our archive
Move from a complete chocolate cupcake recipe to flavour ideas, decoration inspiration and another family cupcake recipe.
Most popular cupcake flavoursBrowse classic, fruit, chocolate and spiced cupcake ideas.
Difference between muffins and cupcakesCompare the two bakes, from batter and crumb to toppings.
Popular toppings for cupcakesFind more frosting, garnish and decoration ideas.
Carrot cupcakes with cream cheese frostingA spiced cupcake with a tangy cream cheese topping.
Chocolate cupcake and buttercream questions
What is Italian meringue buttercream?
It is a buttercream made by adding hot sugar syrup to whipped egg whites. The meringue is beaten until cool and holding stiff peaks, then softened butter and vanilla are added.
Why does the sugar syrup need to reach 240°F (115°C)?
That is the temperature specified in this recipe before the syrup is poured into the whipped egg whites. Use a sugar thermometer to check it.
When should I add the butter?
Wait until the meringue has cooled and holds stiff peaks. Add the softened butter gradually, then beat until the buttercream is smooth and fluffy.
What if the buttercream looks curdled?
Keep beating. Italian meringue buttercream can look separated while the butter and meringue come together; continued mixing usually brings it back to a smooth texture. If the bowl feels very cold or warm, adjust its temperature gently before continuing.
Can I use pasteurised egg whites?
Yes. Choose pasteurised egg whites labelled as suitable for whipping and follow the package instructions. The FDA recommends pasteurised eggs or egg products for recipes that use raw or undercooked eggs.
How long do the chocolate cupcakes bake?
Bake at 350°F (175°C) for 18–20 minutes, or until a skewer inserted into the centre comes out clean. Let them cool completely before frosting.
How many cupcakes does this recipe make?
The recipe makes 12 cupcakes. Divide the batter between 12 cases, filling each about two-thirds full.
How can I decorate the cupcakes?
Pipe or spread the Italian meringue buttercream, then add chocolate shavings or a light chocolate drizzle. Our guide to popular cupcake toppings has more ideas.
Egg-safety guidance
U.S. Food and Drug Administration — Egg safety
Guidance on choosing pasteurised eggs or egg products for recipes that use raw or undercooked eggs.
Read the FDA guidanceThe people behind Mangoes & Palm Trees
A family-led food and travel publication built around recipes, ingredient knowledge, cultural context and the places connected to our stories.
Oliver Mayerhoffer
Lead author and publisherOliver leads the publication’s food and travel writing, drawing on hospitality experience and the family archive.
Natalia Mayerhoffer
Co-founder and contributing authorNatalia contributes to the publication’s food writing, cooking and cultural perspective, including the Siberian food heritage she brings to the family archive.
