Chocolate Cupcakes with Chocolate Swiss Buttercream

Yield 40

Cupcake Ingredients

590g all-purpose flour, plus more for dusting

938g sugar

160g unsweetened cocoa powder

20g teaspoons baking soda

7g baking powder

11g kosher salt

454g buttermilk

454g vegetable oil

196g eggs

9g pure vanilla extract

425g freshly brewed hot coffee

Method

1. Preheat the oven to 350°. Line 40 +/- metal muffin pans with paper liners. Set aside
2. In the bowl of an electric mixer fitted with a paddle, mix the flour with the sugar, cocoa powder, baking soda, baking powder and salt at low speed.
3. In a bowl, whisk the buttermilk with the oil, eggs and vanilla. Slowly beat the buttermilk mixture into the dry ingredients until just incorporated, then slowly beat in the hot coffee until fully incorporated.
4. Divide evenly (blue handled scoop) into paper lined pans.
5. Bake approximately 28-30 minutes or until cupcakes test done.

Swiss Chocolate Buttercream Ingredients

765 g bittersweet chocolate, finely chopped

170 g pasteurized egg whites; room temperature

339g granulated sugar

Pinch cream of tartar

¾ tsp. salt

681 g unsalted butter; softened (but not melted)

21 g vanilla bean paste

Method

Melt the chocolate over simmering water, remove from heat and set aside.

Warm the egg whites, cream of tartar, sugar, and salt in the bowl from the Kitchen Aid mixer over barely simmering water until they reach 100 degrees, about 5 minutes of constant stirring. Put the bowl on the mixer and whip on high speed until the meringue is cool and holds a stiff peak. Add the butter, 1 tablespoon at a time, while beating on medium speed. Scrape down the bowl, add the chocolate and vanilla, mix for 1 minute or until the chocolate is completely blended in. If the butter cream seems soft, refrigerate for 5-15 minutes while giving it an occasional stir.

Place in piping bag and pipe onto cooled cupcakes.