I made these chocolate covered cupcakes with this cupcake recipe. I did however use my big muffin case of 6 muffins so that I could make big cupcakes. You follow the recipe but you fill 6 in stead of 12 and you use bigger muffin papers. I also left out the lemon zest for these cupcakes. After letting them cool off I covered them with a vanilla buttercream frosting (recipe below) and some cut up dark chocolate filled with praliné. In stead of just cutting up chocolate I thought it would be nice to use filled chocolate
Ingredients buttercream frosting:
- 2 cups (230 grams) confectioners sugar (icing or powdered sugar), sifted
- 1/2 cup (113 grams) unsalted butter, room temperature
- 1 teaspoon pure vanilla extract
- 2 tablespoons milk or light cream
Steps:
- In an electric mixer, or with a hand mixer, cream the butter until smooth and well blended
- Add the vanilla extract
- With the mixer on low speed, gradually beat in the sugar
- Scrape down the sides of the bowl
- Add the milk and beat on high speed until frosting is light and fluffy (about 3-4 minutes)
- Add a little more milk or sugar, if needed
Do not keep the covered big cupcakes in the fridge as that will ruin the frosting.
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