It’s good to be back in the kitchen!! Martha Stewart’s Buttermilk Cupcakes with Chocolate Swiss Meringue Buttercream

It was a very exciting night in our house. We came home to a fully functioning kitchen AND I got some belated birthday gifts in the mail (thanks Dad!). Included in the package from my dad was Martha Stewart’s new cupcake book. I knew it was a sign that I needed to make cupcakes to break in my new stove.

I decided to go with the buttermilk cupcakes since I had buttermilk in the fridge. These cupcakes might become my go-to non-chocolate cupcake. They are very tender and have a great flavor.

I topped them with the chocolate Swiss meringue buttercream. I’m a huge fan of SMBC, and have never tried the chocolate variation before. This frosting has a very subtle chocolate flavor that paired nicely with the cupcake (this frosting would also be great on chocolate cupcakes).

I decided to use some of my colored cupcake liners to brighten things up a bit. I ended up getting 3 dozen cupcakes from this recipe. I made a half batch of the frosting and it frosted 31 of my cupcakes. That’s ok though because we just “taste tested” the naked ones.

I also wanted to share my new cupcake container. I used to have the Wilton one which is somewhat big and awkward and it only holds 12 cupcakes. The bigger problem is that it wouldn’t fit into our new cabinets (before the renovation, I just kept it on top of the cabinets). But I found this double decker one at Container Store and it’s perfect. Not only does it fit in our cabinets, it also holds two dozen cupcakes. And since the layers snap together, if you only had 1 dozen cupcakes, it would work great for that too. We both agree this cupcake carrier is much better than the old one.

Yellow Buttermilk Cupcakes – from (the same recipe is in the cookbook) – makes 36 cupcakes
3 cups cake flour (not self-rising)
1 1/2 cups all-purpose flour
3/4 teaspoon baking soda
2 1/4 teaspoons baking powder
1 1/2 teaspoons coarse salt
1 cup plus 2 tablespoons (2 1/4 sticks) unsalted butter, room temperature
2 1/4 cups sugar
5 large whole eggs plus 3 egg yolks, room temperature
2 cups buttermilk, room temperature
2 teaspoons pure vanilla extract

Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Sift together both flours, baking soda, baking powder, and salt.

With an electric mixer on medium-high speed, cream butter and sugar until pale and fluffy. Reduce speed to medium. Add whole eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Add yolks, and beat until thoroughly combined. Reduce speed to low. Add flour mixture in three batches, alternating with two additions of buttermilk, and beating until combined after each. Beat in vanilla.

Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until cupcakes spring back when lightly touched and a cake tester inserted in centers comes out clean, about 20 minutes. Transfer tins to wire racks to cool 10 minutes; turn out cupcakes onto racks and let cool completely. Cupcakes can be stored overnight at room temperature, or frozen up to 2 months, in airtight containers.

Chocolate Swiss Meringue Buttercream – from – I made a 1/2 batch of this since I had 3 egg yolks left from the cupcakes. Here is the full batch recipe which makes 4 cups
5 large egg whites
1 1/4 cups sugar
2 cups (4 sticks) unsalted butter, room temperature
1 teaspoon vanilla extract
4 1/2 oz semisweet chocolate, melted and cooled
1/4 teaspoon coarse salt

Combine egg whites, and sugar in the heatproof bowl of an electric mixer. Set bowl over a pan of simmering water. Whisk constantly until sugar has dissolved and whites are hot to the touch, 5 to 7 minutes.

Transfer bowl to the electric mixer. Using the whisk attachment, mix on low speed, gradually increasing to high speed, until stiff, glossy peaks form, about 10 minutes.

At low speed, add butter to egg whites, and beat until smooth. Add vanilla, chocolate, and salt, and continue mixing until incorporated.

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17 Responses to “M&M Cookies to Celebrate Valentine’s Day”

  1. #
    Carrie — February 12, 2010 at 2:26 pm

    I love freezing dough but somehow most ends up in my tummy unbaked when I do that ๐Ÿ™‚

  2. #
    oneordinaryday — February 12, 2010 at 2:40 pm

    What a great gift! I’m thinking that would be wonderful for all sorts of occasions. Thanks for the idea!

  3. #
    Carly — February 12, 2010 at 5:00 pm

    These are adorable and I love that idea! Two questions, though: 1) Were these as good as the cookies from the other recipes? and 2) When you freeze them, do you bake right from frozen?

  4. #
    Jen — February 12, 2010 at 5:04 pm

    Great questions Carly – As far as comparing them to the other cookies. I enjoyed the chocolate M&M cookies the best, but they were REALLY chocolatey. The other non-chocolate M&M cookies were a bit more chewy and they had nuts in them, so they had a different vibe. This recipe was more of a classic M&M cookie for sure.

    As far as baking from frozen, you can def just go straight from freezer to oven. Bake them ~13 minutes instead of ~11 and take them out when they look done.

  5. #
    Cara — February 12, 2010 at 5:18 pm

    these were delicious!

  6. #
    stephchows — February 12, 2010 at 5:35 pm

    they look so cute all frozen up ๐Ÿ™‚

  7. #
    Leanne — February 12, 2010 at 6:11 pm

    I love the pink and red M&Ms. Thanks for the idea of freezing the cookie dough.

  8. #
    Memรณria — February 12, 2010 at 8:06 pm

    I was going to ask you the same thing as Carly, well the first question. These cookies are cute. Your freezing method reminded me that I have a bunch of sugar cookies still in the freezer! Do you know how long cookies can stay in the freezer?

  9. #
    Jen — February 12, 2010 at 9:32 pm

    I don’t know how long they will last in the freezer. I have a tendency to forget about things in my freezer… I’d guess a couple months? Anyone have ideas?

  10. #
    nutmegnanny — February 12, 2010 at 9:43 pm

    What festive little cookies ๐Ÿ™‚ I love them! I also like the fact that you froze them. I bet they were delicious. Make sure to enter the All Through the Year Cheer event for Valentine’s Day ๐Ÿ™‚

  11. #
    Julie — February 13, 2010 at 4:49 am

    I think that sounds like a great way to spend valentine’s day. It can be intimidating the way it’s so hyped up. The cookies look very festive, love ’em!

  12. #
    Vivian - Let's Try These... — February 13, 2010 at 2:16 pm

    We don’t do “valentine’s day” either since my MIL was born on the 14th and daughter’s birthday is the 15th – besides, its more important to say you love someone everyday, not just one day out of the year. Love the idea about freezing the cookie dough in preshaped form and giving that away. Wonderful idea!

  13. #
    Deborah Dowd — February 14, 2010 at 1:03 pm

    I am looking for cookies that travel well for my soldier adopted through Soldier’s Angels and these look like a winner!!

  14. #
    Kerstin — February 14, 2010 at 8:00 pm

    Mmm, these were so tasty! Happy Valentine’s Day!

  15. #
    Amy (Sing For Your Supper) — February 16, 2010 at 9:54 pm

    These are just too cute!! I love M&M cookies too!!

  16. #
    bcallegra — February 17, 2010 at 1:13 am

    Just had to add my two cents on the idea of giving cookie dough frozen and ready to be baked – genius! For some reason, I’ve never thought of that, even though I’ve given cookies frozen to people to be defrosted when they’re ready to eat. I love the dough idea!

  17. #
    Megan — February 20, 2010 at 2:16 am

    YUM-these look absolutely delicious! I love the pink and red M&Ms!

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