Chocolate Cupcakes with Strawberry Buttercream

Friends, let's talk cupcakes - dark, rich, chocolaty cupcakes; cupcakes with batter that practically begs you to lick the bowl; cupcakes which make you think, "Surely, I didn't say I'd bring all 12, right?" Draped in silky smooth strawberry buttercream, these will make you and everyone around you really happy. The beautiful thing about cupcakes is that you don't really need a reason to make them. A giant layered cake demands An Occasion, but cupcakes are your excuse to celebrate weekends, sunny days, getting-a-new-pair-of-shoes days and pretty much any day of the week that ends in "Y".

Oh, and did I mention the chocolate? And the pink strawberry buttercream? You'd better believe that these are good. I made them for my dear friend's baby shower and I wanted to tint the buttercream pink (because it's a girl!) without food coloring or any other artificial stuff. Strawberries frozen back in May came to the rescue and added just the right touch of flavor to balance the sweetness of the buttercream. Of course, strawberries and chocolate always play well together, and the girls loved them. Although, I'm pretty sure that - despite the ladylike pink color - even the most non-baby-shower-going manly man would also jump at one of these dark, rich beauties.

Chocolate cupcakes with strawberry buttercream

Cupcakes (from Cake on the Brain via Cooks Illustrated)
(makes 12 - the instructions are not to double the recipe, just make a second batch if you need more)

These cupcakes are really easy to make - they only require a whisk and a few bowls. They are light and moist, and the chocolate flavor comes through beautifully. Also, these are wonderful to decorate because they bake up fairly flat. I was extremely pleased with them, as you can tell!

8 tablespoons (1 stick) unsalted butter, cut into 4 pieces
2 ounces bittersweet chocolate, chopped
1/2 cup (1 1/2 oz) Dutch-processed cocoa
3/4 cup (3 3/4 oz) unbleached all-purpose flour
1/2 teaspoon baking soda
3/4 teaspoon baking powder
2 large eggs
3/4 cup (5 1/4 oz) sugar
1 teaspoon vanilla extract
1/2 teaspoon table salt
1/2 cup (4 oz) sour cream

Preheat the oven to 350F and prepare a standard-sized muffin pan.

In a double boiler or a heat-proof bowl set over barely simmering water (not touching the water), combine the butter, chocolate and cocoa. Heat until the butter and chocolate are melted and whisk until smooth. Set aside to cool until just warm to the touch.

In a small bowl, whisk flour, baking soda and baking powder.

In a large bowl, whisk the eggs just to combine - then add the sugar, vanilla and salt and whisk until smooth and fully incorporated. Add cooled chocolate mixture and whisk until combined.

Add the flour and sour cream in three additions, beginning and ending with the flour. Whisk only until each addition disappears into the batter. Don't overmix, but make sure the dry and wet ingredients are fully combined before proceeding.

Divide the batter evenly among 12 muffin cups and bake for about 18-20 minutes, or until a tester inserted into the middle of a cupcake comes out clean. Cool in the pan for 5-10 minutes and then set on a rack to cool to room temperature before icing.

Strawberry Swiss Meringue Buttercream

[I've had great success with Martha Stewart's recipe and this time, I scaled it down a bit and added strawberry puree for some tartness and for that lovely pink color. I was a little light-handed with the frosting, so there was buttercream left over which you can save in the freezer for about 3 months - just bring it to room temperature and re-whip before using. Don't be afraid of Swiss Meringue buttercream - it's about patience and faith. Just trust me when I tell you - if you whip it enough, it will work out.]

4 egg whites
3 sticks of unsalted butter, room temperature
1 cup sugar
1 tsp vanilla extract
pinch of salt
8 oz (about 1 cup) strawberries, fresh or frozen (if using frozen, thaw)

Puree the strawberries and pass through a fine-mesh sieve; set aside.

Place the egg whites, sugar and a pinch of salt into a heat-proof bowl set over barely simmering water (make sure the bottom of the bowl doesn't touch the water and that steam doesn't get out). Whisk constantly until the sugar has dissolved and the egg whites are hot to the touch - when you rub the mixture between your fingers, it should be smooth, without granules of sugar.

Transfer to the bowl of a mixer, making sure no condensation from the other bowl gets into the egg whites. Whip with a whisk on high speed until the egg whites form stiff (but not dry) peaks and are glossy, about 10 minutes.

Cut the butter into 1 tbsp pieces and add it, one piece at a time, until it's completely incorporated. It's important that the butter is really at room temperature. Continue beating on high speed. The mixture will first look like curdled soup; then, it will look like curdled cream; then, just when you're ready to cry and give up in despair, it will magically transform into wonderfully smooth buttercream. Trust me, this will happen.

Switch to a paddle attachment and, with the mixer on low speed, add the vanilla. Beat for about a minute until incorporated. Then, still on low, gradually add the strawberry puree and beat for 3-4 minutes, until the strawberries are completely incorporated and all the air pockets are gone.

Decorate the cupcakes!

Martha says that you can make this up to 3 days in advance and store in an airtight container in the refrigerator - just bring to room temperature and re-whip with the paddle attachment until smooth, about 5 minutes. You can also store in the freezer for up to 3 months.