I made these mini cupcakes the other day, when some of my family was dropping by for a cup of coffee. Chocolate chip cupcakes with chocolate buttercream and sugar sprinkles on top. They tasted really great. I will share the recipe for the delicious chocolate buttercream with you.
Chocolate buttercream:
100 grams soft butter
100 grams chocolate
100 grams icing sugar
4 pasteurize egg yolks (use only pasteurized egg yolks)
Carefully melt the chocolate and stir in the soft butter.
Add the pasteurized egg yolks and sift in the icing sugar and whisk by hand until smooth and no lumps appear.
Perfect for cake filling, crumb coating and cupcake swirls. If you have any questions regarding the recipe please write.
Happy Caking!
Louise
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22 comments
L A Brennan says:
May 22, 2011
Hi what do you mean by icing sugar? Powdered sugar? and how much is 100 gm as opposed to the same measurment is a cup?
Anonymous says:
May 23, 2011
Icing sugar/powdered sugar. 100 grams = 3/4 cup
Louise says:
Oct 1, 2009
Johnnie: I have corrected the “sprinkle” link : http://www.cakejournal.com/archives/colored-sugar-sprinkles
Johnnie says:
Sep 25, 2009
Goodness! Those treats look divine. I was wondering if you could redirect me to the “homemade sprinkles” page. I clicked on it, on the Cake Bites page and there isn’t a recipe listed. I would love to know how to make them. Also, what’s with these Aussies and eggs? Lol! Unless, somehow, they can make eggs 100% safe to eat raw, we’ll continue not to.
I hope to hear from you soon.
Louise says:
Jan 14, 2009
Line: Try and google for chocolate cupcake recipes. There are tons out there
Line says:
Jan 7, 2009
hi
Du you have a recipe for some great chocolate cupcakes?
Just loves your blog
Line