Chocolate meet vanilla.

I guess it was just one of them days...... :D

CHOCOLATE CUPCAKE with VANILLA BUTTERCREAM FROSTING

My first time frosting with a piping bag.  If you tilt your head 15 degrees to the left...and maybe squint your right eye just a tad, you will see that they all kind of look the same.....

The side view.  Equal parts frosting and cupcake.  Note to self: Next time fill with chocolate.  Choco yumm.

RECIPE BELOW! ENJOY! :D

Chocolate Cupcakes with Crispy Magic Frosting

adapted from Joanne Chang's Flour cookbook

Cupcake Ingredients

2 oz.   unsweetened chocolate, chopped

1/4 c. Dutch processed cocoa powder

1 c.    granulated sugar

1/2 c. unsalted butter

1/3 c. water

1/2 c. milk

1        egg

1        egg yolk

1/2    tsp. vanilla extract

1 c.    all-purpose flour

1 t.    baking powder

1/2 t. baking soda

1/2 t. kosher salt

Crispy Magic Frosting Ingredients

2/3 c.    granulated sugar

2           egg whites

1 c.       unsalted butter, room temperature, cut into 2-inch chunks

1 2/3 c. confectioners sugar

1/4 tsp. kosher salt

2 T.       milk

1 T.       vanilla extract

Directions

Position a rack in the center of the oven, and heat the oven to 350 degrees F. Butter and flour a standard 12 cup muffin tin or line with paper liners.

In a small heatproof bowl, combine the chocolate and cocoa powder. In a small saucepan, heat the granulated sugar, butter and water over medium-high heat, whisking occasionally, for 3 to 4 minutes, or until the butter is melted and the sugar is dissolved. Pour the hot butter-sugar mixture over the chocolate cocoa mixture and whisk until the chocolate is completely melted and the mixture is homogenous.Whisk the milk, egg, egg yolk and vanilla into the chocolate mixture until thoroughly combined.

In a bowl, stir together the flour, baking powder, baking soda and salt until well mixed. Dump the flour mixture on top of the chocolate mixture. Whisk until the dry ingredients are totally mixed into the chocolate mixture. Let the batter sit for at least 1 hour at room temperature, or transfer to an airtight container and store in the refrigerator for up to 3 days. (This allows the liquid to be totally absorbed into the batter, so the batter thickens up a bit and isn’t so soupy.)

Spoon the batter into prepared muffin cups, dividing it evenly and filling the cups to the rim. Bake for about 30 minutes, or until the tops spring back when pressed with a fingertip. Let cool completely in the pan on a wire rack.

To make the frosting: While the cupcakes are cooling, in a small heatproof bowl, whisk together the granulated sugar and egg whites to make thick slurry. Place the bowl (not touching) above simmering water in a saucepan and heat, whisking occasionally, for 3 to 5 minutes, or until the mixture is hot to the touch. It will thin out a bit as the sugar melts.

Remove from the heat and scrape the mixture into the bowl of a stand mixer fitted with a whip attachment. Whip on medium-high speed for 6-8 minutes, or until the mixture becomes a light, white meringue and is cool to the touch. Turn down the speed to medium, add the butter a few chunks at a time and beat for 3-4 minutes, or until the butter is thoroughly incorporated. Add the confectioner’s sugar, salt, milk and vanilla and continue to beat on medium speed until the mixture is smooth and satiny. You should have about 3 ½ cups. (Use immediately, or transfer to an airtight container and store at room temperature for up to 3 days, then beat with the stand mixer fitted with the paddle attachment for a few minutes until smooth before using. Or, store in an airtight container in the refrigerator for up to 2 weeks, then bring to room temperature and paddle for a few minutes until smooth before using. )

Remove the cupcakes from the muffin tin and spread or pipe the frosting onto the cupcakes.