Has anyone tried this? Maybe I'm missing something, but I was very disappointed... not that it wasn't a good recipe, but certainly nothing to write home about. The Deep Dark Chocolate Cake recipe is SO much better (see link). BUT.... I have to say, the frosting recipe that accompanied the Ultimate cupcakes is TDF!!!!! It was SO light I thought it would float off of the cake, AND with only 1/3 cup of sugar in it, was not cloying like most frostings. I had never done a chocolate frosting made with egg whites and granulated like that before, but it's going in my permanent file now *g*http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=72285
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Review of Cook's Illustrateds Ultimate Chocolate Cupcakes (last issue)
- Thread starter cheezz
- Start date
sandi-in-hawaii
Well-known member
cheezz, looks like you made a classic swiss meringue butercream - yum! (recs inside)
When I discovered swiss meringue buttercreams, I was in heaven! So light, and not cloyingly sweet!
My chocolate go-to is from Nick Malgieri, which looks quite similar to the one you made. I like the addition of rum in this one smileys/smile.gif
Chocolate Butter Cream
From Chocolate, by Nick Malgieri
2 egg whites (about ¼ cup)
1/3 cup (2 1/3 oz.) sugar
12 tablespoons (6 oz.) butter
3 tablespoons water
4 oz. bittersweet chocolate, chopped
1 tablespoon dark rum
Combine egg whites and sugar in heatproof bowl and whisk over simmering water. When mixture becomes hot (160º), use an electric mixer on medium speed to beat them cool.
Beat in butter, continuing to beat until smooth. Bring the 3 tablespoons water to a boil in a small saucepan, then remove from heat and add chocolate. Allow to melt 3 minutes, then whisk smooth and cool. Beat chocolate and rum into butter cream.
Here's a lemon buttercream, from Dorie Greenspan's Perfect Party Cake, from Baking From My Home to Yours. I looove this frosting!
Lemon Buttercream
1 cup sugar
4 large egg whites
3 sticks (12 oz) unsalted butter, at room temperature
1/4 cup fresh lemon juice (from 2 large lemons)
1 teaspoon pure vanilla extract
Put the sugar and egg whites in a mixer bowl or another large heatproof bowl, fit the bowl over a plan of simmering water and whisk constantly, keeping the mixture over the heat, until it feels hot to the touch, about 3 minutes. The sugar should be dissolved, and the mixture will look like shiny marshmallow cream. Remove the bowl from the heat.
Working with the whisk attachment or with a hand mixer, beat the meringue on medium speed until it is cool, about 5 minutes. Switch to the paddle attachment if you have one, and add the butter a stick at a time, beating until smooth.
Once all the butter is in, beat in the buttercream on medium-high speed until it is thick and very smooth, 6-10 minutes. During this time the buttercream may curdle or separate – just keep beating and it will come together again.
On medium speed, gradually beat in the lemon juice, waiting until each addition is absorbed before adding more, and then the vanilla. You should have a shiny smooth, velvety, pristine white buttercream. Press a piece of plastic against the surface of the buttercream and set aside briefly.
Yum yum yum. Now I want a piece of cake!!
When I discovered swiss meringue buttercreams, I was in heaven! So light, and not cloyingly sweet!
My chocolate go-to is from Nick Malgieri, which looks quite similar to the one you made. I like the addition of rum in this one smileys/smile.gif
Chocolate Butter Cream
From Chocolate, by Nick Malgieri
2 egg whites (about ¼ cup)
1/3 cup (2 1/3 oz.) sugar
12 tablespoons (6 oz.) butter
3 tablespoons water
4 oz. bittersweet chocolate, chopped
1 tablespoon dark rum
Combine egg whites and sugar in heatproof bowl and whisk over simmering water. When mixture becomes hot (160º), use an electric mixer on medium speed to beat them cool.
Beat in butter, continuing to beat until smooth. Bring the 3 tablespoons water to a boil in a small saucepan, then remove from heat and add chocolate. Allow to melt 3 minutes, then whisk smooth and cool. Beat chocolate and rum into butter cream.
Here's a lemon buttercream, from Dorie Greenspan's Perfect Party Cake, from Baking From My Home to Yours. I looove this frosting!
Lemon Buttercream
1 cup sugar
4 large egg whites
3 sticks (12 oz) unsalted butter, at room temperature
1/4 cup fresh lemon juice (from 2 large lemons)
1 teaspoon pure vanilla extract
Put the sugar and egg whites in a mixer bowl or another large heatproof bowl, fit the bowl over a plan of simmering water and whisk constantly, keeping the mixture over the heat, until it feels hot to the touch, about 3 minutes. The sugar should be dissolved, and the mixture will look like shiny marshmallow cream. Remove the bowl from the heat.
Working with the whisk attachment or with a hand mixer, beat the meringue on medium speed until it is cool, about 5 minutes. Switch to the paddle attachment if you have one, and add the butter a stick at a time, beating until smooth.
Once all the butter is in, beat in the buttercream on medium-high speed until it is thick and very smooth, 6-10 minutes. During this time the buttercream may curdle or separate – just keep beating and it will come together again.
On medium speed, gradually beat in the lemon juice, waiting until each addition is absorbed before adding more, and then the vanilla. You should have a shiny smooth, velvety, pristine white buttercream. Press a piece of plastic against the surface of the buttercream and set aside briefly.
Yum yum yum. Now I want a piece of cake!!
Here is the CI recipe for Creamy Chocolate Frosting:
Creamy Chocolate Frosting
Makes about 2 1/4 cups.
Published May 1, 2010; From Cook's Illustrated
Cool the chocolate to between 85 and 100 degrees before adding it to the frosting. If the frosting seems too soft after adding the chocolate, chill it briefly in the refrigerator and then rewhip it until creamy. The frosting can be made up to 24 hours in advance and refrigerated in an airtight container. When ready to frost, place frosting in a microwave-safe container and warm briefly on high power until just slightly softened, 5 to 10 seconds. Once warmed, stir until creamy.
Ingredients
1/3 cup (2 1/3 ounces) granulated sugar
2 large egg whites
Pinch table salt
12 tablespoons (1 1/2 sticks) unsalted butter , softened and cut into 1-tablespoon pieces
6 ounces bittersweet chocolate , melted and cooled (see note at bottom)
1/2 teaspoon vanilla extract
1. Combine sugar, egg whites, and salt in bowl of stand mixer; place bowl over pan of simmering water. Whisking gently but constantly, heat mixture until slightly thickened, foamy, and registers 150 degrees on instant-read thermometer, 2 to 3 minutes.
2. Place bowl in stand mixer fitted with whisk attachment. Beat mixture on medium speed until consistency of shaving cream and slightly cooled, 1 to 2 minutes. Add butter, 1 piece at a time, until smooth and creamy. (Frosting may look curdled after half of butter has been added; it will smooth with additional butter.) Once all butter is added, add cooled melted chocolate and vanilla; mix until combined. Increase speed to medium-high and beat until light, fluffy, and thoroughly combined, about 30 seconds, scraping beater and sides of bowl with rubber spatula as necessary.
Note: CI's favorite recommended baking chocolates are Callebaut Intense Dark Chocolate or Ghiradelli Bittersweet Chocolate Baking Bar.
Creamy Chocolate Frosting
Makes about 2 1/4 cups.
Published May 1, 2010; From Cook's Illustrated
Cool the chocolate to between 85 and 100 degrees before adding it to the frosting. If the frosting seems too soft after adding the chocolate, chill it briefly in the refrigerator and then rewhip it until creamy. The frosting can be made up to 24 hours in advance and refrigerated in an airtight container. When ready to frost, place frosting in a microwave-safe container and warm briefly on high power until just slightly softened, 5 to 10 seconds. Once warmed, stir until creamy.
Ingredients
1/3 cup (2 1/3 ounces) granulated sugar
2 large egg whites
Pinch table salt
12 tablespoons (1 1/2 sticks) unsalted butter , softened and cut into 1-tablespoon pieces
6 ounces bittersweet chocolate , melted and cooled (see note at bottom)
1/2 teaspoon vanilla extract
1. Combine sugar, egg whites, and salt in bowl of stand mixer; place bowl over pan of simmering water. Whisking gently but constantly, heat mixture until slightly thickened, foamy, and registers 150 degrees on instant-read thermometer, 2 to 3 minutes.
2. Place bowl in stand mixer fitted with whisk attachment. Beat mixture on medium speed until consistency of shaving cream and slightly cooled, 1 to 2 minutes. Add butter, 1 piece at a time, until smooth and creamy. (Frosting may look curdled after half of butter has been added; it will smooth with additional butter.) Once all butter is added, add cooled melted chocolate and vanilla; mix until combined. Increase speed to medium-high and beat until light, fluffy, and thoroughly combined, about 30 seconds, scraping beater and sides of bowl with rubber spatula as necessary.
Note: CI's favorite recommended baking chocolates are Callebaut Intense Dark Chocolate or Ghiradelli Bittersweet Chocolate Baking Bar.
Okay, I combined the two. So Cheezz, is this your quintessential cupcake?
Deep Dark Chocolate Cake
1 3/4 c. flour
2 c. sugar
3/4 c. cocoa
1 1/2 tsp. baking soda
1 1/2 tsp. baking powder
1 tsp. salt
2 eggs
1 c. milk
1/2 c. oil
1 tsp. vanilla
1 c. boiling water (use hot coffee)
Combine dry ingredients. Add eggs, milk, oil and vanilla, and beat on medium 2 minutes. Stir in boiling water (batter will be very thin). Pour into greased and floured pans and bake at 350 for 35-40 minutes, or until done.
Creamy Chocolate Frosting
Makes about 2 1/4 cups.
Published May 1, 2010; From Cook's Illustrated
Cool the chocolate to between 85 and 100 degrees before adding it to the frosting. If the frosting seems too soft after adding the chocolate, chill it briefly in the refrigerator and then rewhip it until creamy. The frosting can be made up to 24 hours in advance and refrigerated in an airtight container. When ready to frost, place frosting in a microwave-safe container and warm briefly on high power until just slightly softened, 5 to 10 seconds. Once warmed, stir until creamy.
Ingredients
1/3 cup (2 1/3 ounces) granulated sugar
2 large egg whites
Pinch table salt
12 tablespoons (1 1/2 sticks) unsalted butter , softened and cut into 1-tablespoon pieces
6 ounces bittersweet chocolate , melted and cooled (see note at bottom)
1/2 teaspoon vanilla extract
1. Combine sugar, egg whites, and salt in bowl of stand mixer; place bowl over pan of simmering water. Whisking gently but constantly, heat mixture until slightly thickened, foamy, and registers 150 degrees on instant-read thermometer, 2 to 3 minutes.
2. Place bowl in stand mixer fitted with whisk attachment. Beat mixture on medium speed until consistency of shaving cream and slightly cooled, 1 to 2 minutes. Add butter, 1 piece at a time, until smooth and creamy. (Frosting may look curdled after half of butter has been added; it will smooth with additional butter.) Once all butter is added, add cooled melted chocolate and vanilla; mix until combined. Increase speed to medium-high and beat until light, fluffy, and thoroughly combined, about 30 seconds, scraping beater and sides of bowl with rubber spatula as necessary.
Note: CI's favorite recommended baking chocolates are Callebaut Intense Dark Chocolate or Ghiradelli Bittersweet Chocolate Baking Bar.
Deep Dark Chocolate Cake
1 3/4 c. flour
2 c. sugar
3/4 c. cocoa
1 1/2 tsp. baking soda
1 1/2 tsp. baking powder
1 tsp. salt
2 eggs
1 c. milk
1/2 c. oil
1 tsp. vanilla
1 c. boiling water (use hot coffee)
Combine dry ingredients. Add eggs, milk, oil and vanilla, and beat on medium 2 minutes. Stir in boiling water (batter will be very thin). Pour into greased and floured pans and bake at 350 for 35-40 minutes, or until done.
Creamy Chocolate Frosting
Makes about 2 1/4 cups.
Published May 1, 2010; From Cook's Illustrated
Cool the chocolate to between 85 and 100 degrees before adding it to the frosting. If the frosting seems too soft after adding the chocolate, chill it briefly in the refrigerator and then rewhip it until creamy. The frosting can be made up to 24 hours in advance and refrigerated in an airtight container. When ready to frost, place frosting in a microwave-safe container and warm briefly on high power until just slightly softened, 5 to 10 seconds. Once warmed, stir until creamy.
Ingredients
1/3 cup (2 1/3 ounces) granulated sugar
2 large egg whites
Pinch table salt
12 tablespoons (1 1/2 sticks) unsalted butter , softened and cut into 1-tablespoon pieces
6 ounces bittersweet chocolate , melted and cooled (see note at bottom)
1/2 teaspoon vanilla extract
1. Combine sugar, egg whites, and salt in bowl of stand mixer; place bowl over pan of simmering water. Whisking gently but constantly, heat mixture until slightly thickened, foamy, and registers 150 degrees on instant-read thermometer, 2 to 3 minutes.
2. Place bowl in stand mixer fitted with whisk attachment. Beat mixture on medium speed until consistency of shaving cream and slightly cooled, 1 to 2 minutes. Add butter, 1 piece at a time, until smooth and creamy. (Frosting may look curdled after half of butter has been added; it will smooth with additional butter.) Once all butter is added, add cooled melted chocolate and vanilla; mix until combined. Increase speed to medium-high and beat until light, fluffy, and thoroughly combined, about 30 seconds, scraping beater and sides of bowl with rubber spatula as necessary.
Note: CI's favorite recommended baking chocolates are Callebaut Intense Dark Chocolate or Ghiradelli Bittersweet Chocolate Baking Bar.
sandi-in-hawaii
Well-known member
Let the buttercream sit out of the fridge for a little while before serving. It softens up fine.