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 MarthaStewart.com (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 MarthaStewart.com – 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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22 Responses to “Chocolate Nutella Cupcakes”

  1. #
    1
    Eva @ Eva Bakes — May 6, 2013 at 7:56 am

    Jen – these look phenomenal! I am pretty sure I could eat the entire batch of your cupcakes in one sitting. Thank you so much for helping Krystal and Eric celebrate Cupcake’s arrival!

    • beantownbaker — May 8th, 2013 @ 8:21 pm

      These were definitely dangerous. People were fighting over the last one at the party I took them too.

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    Megan — May 6, 2013 at 11:13 am

    They look delicious! Love that little cupcake stand.

    • beantownbaker — May 8th, 2013 @ 8:22 pm

      I got it at Home Goods. Isn’t it super cute?

  3. #
    3
    Erica @ In and Around Town — May 6, 2013 at 12:33 pm

    Nutella frosting?! Yes please!

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    Krystal R. — May 6, 2013 at 1:40 pm

    Awww Jen, these are so gorgeous and a great way for you to get back in your baking habit!! Did you know that I had a big nutella phase during cupcake’s pregnancy…I need this frosting in my life!! Thank you for participating in my virtual baby shower. XXOO

    • beantownbaker — May 8th, 2013 @ 8:23 pm

      You definitely need this frosting in your life. Even if you just make it to eat with a spoon. It’s SO good. Good luck with the upcoming arrival of your cupcake! (my sister is pregnant and refers to her little one as her nugget!)

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    Stephanie @ Macaroni and Cheesecake — May 6, 2013 at 1:40 pm

    These look wonderful and that nutella cloud frosting sounds phenomenal!!

  6. #
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    Jessica @ Sunny Side Up — May 6, 2013 at 2:09 pm

    I used the nutella cloud frosting on my birthday cake last year and I was blown away at how perfectly the name matched the texture! I love how perfectly smooth and fluffy it is. And yours looks absolutely perfect on top of that cupcake!

    • beantownbaker — May 8th, 2013 @ 8:23 pm

      I know – isn’t it the perfect name for this frosting. It’s amazing.

  7. #
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    Ashley Bee (Quarter Life Crisis Cuisine) — May 6, 2013 at 2:09 pm

    I’d also fill these with Nutella, and use a chocolate stout cake… mmmm…

    • beantownbaker — May 8th, 2013 @ 8:24 pm

      YUM! That’s a great idea.

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    tracy {pale yellow} — May 6, 2013 at 3:43 pm

    Gorgeous cupcakes! It’s hard not to want a nutella cloud frosting! I just made cupcakes for the first time in awhile too, I forget how relaxing and fun cupcakes can be!

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    Jessica of My Baking Heart — May 6, 2013 at 3:47 pm

    You had me at ‘Nutella’, Jen! Beautiful cuppies!

  10. #
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    Rachel @ Baked by Rachel — May 6, 2013 at 7:23 pm

    So cute and absolutely perfect!

  11. #
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    Amy @ The Nifty Foodie — May 6, 2013 at 10:04 pm

    Oh man…nutella frosting? These sound so good!

    • beantownbaker — May 8th, 2013 @ 8:25 pm

      It tastes much better than it sounds. Trust me. I’m debating going to get the leftovers out of the fridge to snack on some…

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    Nutmeg Nanny — May 8, 2013 at 11:01 am

    Oh goodness, these look dangerous 😉 loving the nutella frosting!

    • beantownbaker — May 8th, 2013 @ 8:25 pm

      They’re definitely dangerous. I was glad I took them to a friend’s house.

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    Becky — May 8, 2013 at 10:35 pm

    Those cupcakes are perfect!!!

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    Rachel — November 22, 2013 at 4:55 pm

    Do i have to have a paddle and stand mixer? I only have a regular hand mixer at the moment.

    • beantownbaker — November 24th, 2013 @ 6:02 pm

      A hand mixer probably would work just fine.

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