Sophie’s Double Chocolate Olive Oil Cupcakes With Rainbow-Swirled Vanilla Swiss Meringue Buttercream Frosting

Simple, but delicious cupcakes filled with none other than chocolate and topped with a vanilla frosting to offset the sweetness bomb, perfect for an end-of-the-year celebration in school.  Enjoy.

2 Cups All Purpose Flour

1 3/4 Cups Granulated Sugar, Divided Use

3/4 tsp Salt, Divided Use

1/2 tsp Baking Soda

1 tsp Baking Powder

1/2 Cup Dark Unsweetened Cocoa Powder, Divided Use

2 Whole Eggs

1 Cup Whole Milk or Half And Half or Heavy Cream, Divided Use

1/4 Cup Olive Oil

1 Tbsp, plus 1 tsp Vanilla Extract

1/2 Cup Semisweet or Dark or Milk Chocolate or Chocolate Chips

1/4 Cup Sweetened Condensed Milk

2 1/4 Sticks Butter or Margarine, Softened, Divided Use

1/2 Cup Water

3 Egg Whites

1/2 tsp Cream Of Tartar

Red Food Coloring

Orange Food Coloring

Yellow Food Coloring

Green Food Coloring

Blue Food Coloring

Purple Food Coloring

For the double chocolate ganache:

1. In a saucepan, heat 1/2 cup of whole milk, sweetened condensed milk, and 1/4 stick of butter, and stir in 1/4 cup of cocoa powder. Once dissolved, turn off the heat, and pour over chocolate. Stir to melt, and let cool.

For the original cupcakes:

1. Preheat the oven to 350 degrees F.

2. In a medium bowl, combine flour, 1/2 tsp of salt, baking soda, baking powder, and remaining cocoa powder, and stir in double chocolate ganache.

3. In a separate bowl, beat 1/2 cup of granulated sugar, whole eggs, remaining whole milk, oil, and 1 tsp of vanilla.

4. Slowly add to flour mixture, and mix until well combined.

5. Pour into well greased cupcake liners, place in cupcake tin, and bang it before putting it in the oven to release the air bubbles.

6. Bake for 15 minutes. Toothpicks inserted into the centers should come out clean when the cupcakes are done.

7. Remove from oven, let cool, and set aside.

For the vanilla Swiss meringue buttercream frosting:

1. Set up a double boiler to kill the salmonella in the meringue. On the bottom, place a saucepan filled with water over the stove. On the top, place the bowl of an electric mixer filled with egg whites, 3/4 cup of granulated sugar, remaining salt, and cream of tartar.

2. Cook slowly, stirring constantly, until the sugar dissolves, and it reaches a temperature of 160 degrees F.

3. Transfer the bowl with the cooked meringue to the mixer, and whip it until stiff peaks form.

4. In the same bowl with the mixer, cream together Swiss meringue and remaining butter cut into cubes, adding one cube at a time, on medium-low speed until everything is incorporated, and the frosting is light and fluffy. Add remaining vanilla, and let the mixer go until everything is thoroughly combined.

For the simple syrup:

1. In a saucepan, dissolve remaining granulated sugar in water, and bring to a boil. Bring the simple syrup to a simmer, and set aside.

For the finished cupcakes:

1. Brush the simple syrup on them.

2. Paint a few lines of red food coloring, orange food coloring, yellow food coloring, green food coloring, blue food coloring, and purple food coloring on the inside of a pastry bag fitted with any tip you would like, making sure to leave about one inch between each color, and use a rubber spatula to scoop the vanilla Swiss meringue buttercream frosting into the bag.

3. Twist the bag, gently squeeze it to pipe some of the swirled colored frosting on each, and enjoy.

Yields: about a dozen cupcakes


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