Swiss Chocolate Cupcakes

My dad asked if I could make him something to take into work for his birthday...company policy:)  I was thrilled that he wanted to me to bake his birthday treat!  I wanted to make the treat super special because I love my dad so very much!  I gave him some options, and he chose a chocolate cupcake with chocolate frosting.  These cupcakes are very unique because the frosting is cooked, and very light and fluffy.  And even though the cupcakes and the frosting are chocolate, they are not extremely rich like I expected.  Perfect!

Here's the ingredients for the cupcakes: vanilla, eggs, salt, flour, sugar, sour cream, butter, baking soda, brown sugar, and dutch cocoa

Add baking soda to the sour cream and set aside.

Sift flour and cocoa powder together and set aside.

 In the bowl of a stand mixer, beat the butter and both sugars until light and fluffy.

Add the salt and beat until combined.  Then add the eggs and beat until combined.  After that, add the egg yolks and vanilla and beat until combined.

Using a spatula, alternate the sour cream and dry ingredients folding them in three increments.  Then fill the cupcake tins and bake at 350 degrees F for 20 minutes.

Here's your ingredients line-up for the frosting: cocoa powder, salt, eggs, butter, sugar, vanilla, and bittersweet chocolate

Combine egg whites and sugar in a bowl over simmering water.

Bring mixture to 150 degrees F, whisking constantly.

Transfer to the bowl of a stand mixer.  Beat until the mixture doubles in volume.  Add very small amounts of butter, mixing to incorporate after each addition until it is all added.

Add salt, vanilla, and cocoa powder.  Mix until combined. 

Then fold in the melted and cooled bittersweet chocolate.

Decorate.  I made chocolate swirls out of melted chocolate with a ketchup bottle.  Then I sprinkled pretty sugar on top.

Chocolate Cupcakes
Makes approximately 20-24 cupcakes
1 C. sour cream
1 t. baking soda
2 C. flour
½ C. Dutch process  cocoa powder
1 C. unsalted butter
1 C. granulated sugar
½ C light brown sugar
1 t. salt
2 eggs, plus 2 egg yolks
1 T. vanilla
In a bowl mix sour cream and baking soda together; set aside. Sift flour and cocoa powder; set aside. Using a mixer beat butter and both sugars until light and fluffy. Add in salt and beat until combined. Add in eggs and beat until combined. Add in egg yolks and vanilla and beat until combined.
Turn off mixer and use a sturdy spatula or a wooden spoon, add in sour cream mixture and flour mixture alternating in thirds. Fold in each rotation beginning with the sour cream and ending with the flour mixture, mixing each rotation until just combined. Fill cupcake liner two-thirds full. Bake at 350 degrees F for about 20-25 minutes.

Source: Bakers Royale

Chocolate Swiss Meringue
5 large egg whites
11/2 C. sugar
4 sticks unsalted butter, diced and softened
1/4 t. salt
1 T vanilla
2 T. unsweetened cocoa powder
10 oz. bittersweet chocolate, melted and cooled 

Combine egg whites and sugar in a bowl placed over simmering water. Bring mixture to 150 degrees F while whisking constantly.
Transfer mixture to stand mixer bowl, fitted with a whisk attachment and beat on medium speed until mixture cools and doubles in volume.
Add butter in one piece at a time, mixing to incorporate after each addition. Add salt, vanilla, and cocoa power, and mix to combine. Add cooled chocolate and mix to combine. 

Source: Bakers Royale