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Add a photoServings: 12
Ingredients
- 1 1/2 c. unsweetened cocoa pwdr
- 3 c. all-purpose flour
- 3 c. sugar
- 1 Tbsp. baking soda
- 1 1/2 tsp baking pwdr
- 1 1/2 tsp salt
- 3 lrg Large eggs
- 1 1/2 c. hot water
- 1 1/2 c. buttermilk
- 3/4 c. vegetable oil
- 1 1/2 tsp pure vanilla extract
- 1 1/4 c. sugar
- 5 lrg egg whites
- 2 c. unsalted butter room temperature
- 1 tsp pure vanilla extract
Directions
- For the Chocolate Cake: Heat oven to 350 degrees. Line muffin c. with muffin c. liners; set aside.
- Into the bowl of an electric mixer fitted with the paddle attachment, sift cocoa, flour, sugar, baking soda, baking pwdr, and salt. With the mixer on low, stir in Large eggs, 1 1/2 c. hot water, buttermilk, vegetable oil, and vanilla till smooth, about 3 min.
- Pour 1/3 c. batter into each cupcake liner. Bake, rotating once, till tester inserted in center comes out clean, 20 to 25 min. Let cakes cold in pans on a wire rack for 20 min, then remove from pans and cold completely, right-side up on rack.
- For the Swiss Meringue Buttercream: Combine egg whites, sugar, and vanilla in the heatproof bowl of an electric mixer. Set bowl over a pan of simmering water. Whisk constantly till sugar has dissolved and whites are warm to the touch, 5 to 7 min. Transfer bowl to the electric mixer. Using whisk attachment, mix on low speed, gradually increasing to high speed, till stiff, glossy peaks form, about 10 min.
- In a separate bowl, beat butter till creamy and fluffy. At low speed, add in butter to egg whites, mixing till smooth. Add in vanilla, and continue mixing till incorporated. Use immediately.
- Note: You might need to make another half recipe if you choose to make elaborately decorated cupcakes.
- To construct the cupcakes: Divide frosting into 5 small bowls, and tint each batch a different color with food coloring.
- Use a serrated knife to proportionately cut the domed top off each cooled cupcake. Cut each top in half. Then use a small offset spatula to proportionately spread 1 1/2 Tbsp. of colored frosting over each flat cupcake top.
- Position halved cupcake tops on top of frosted cupcakes, pressing gently to affix the wings to the soft frosting. To make bugs, attach tops with the domed side up and points meeting just inside the edge of the cupcake and extending off the opposite side. To create butterflies, attach pcs, cut-side up, with rounded edges in the center of the cupcake (the domed shape will create angled wings). Chill till frosting is hard and the wings are secure, about 30 min.
- Prepare gumdrop and licorice heads: Snip licorice strings on a diagonal into 1 1/2 inch lengths. Use a toothpick to make 2 two holes in the top of each gumdrop on opposite sides. Insert the pointed end of one licorice strip into each hole to create antennae. Using extra frosting as adhesive, attach a gumdrop head to each cupcake.
- Decorate wings as desired with assorted colored frostings: Place frosting in pastry bags fitted with couplers and round tips, and pipe over surface of wings. Alternatively, gently spread frosting with a small offset spatula over the surface of the wings as desired. If you prefer lots of frosting, spread each wing with a base coat of frosting first and pipe out decorations in a different color; minimalists may pipe simple decorations onto the bare black wings.
- This recipe yields 30 cupcakes.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 253g | |
| Recipe makes 12 servings | |
| Calories 859 | |
| Calories from Fat 415 | 48% |
| Total Fat 47.14g | 59% |
| Saturated Fat 21.05g | 84% |
| Trans Fat 0.35g | |
| Cholesterol 135mg | 45% |
| Sodium 841mg | 35% |
| Potassium 130mg | 4% |
| Total Carbs 102.46g | 27% |
| Dietary Fiber 2.8g | 9% |
| Sugars 72.65g | 48% |
| Protein 9.61g | 15% |
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