I made these mini cupcakes the other day, when some family was dropping by for a cup of coffee. Chocolate chip cupcakes with chocolate buttercream and sugar sprinkles on top. They tasted really great. I will share the recipe for the delicious chocolate buttercream with you.
Chocolate buttercream:
100 grams soft butter
100 grams chocolate
100 grams icing sugar
4 pasteurize egg yolks (use only pasteurized egg yolks)
Carefully melt the chocolate and stir in the soft butter.
Add the pasteurized egg yolks and sift in the icing sugar and whisk by hand until smooth and no lumps appear.
Perfect for cake filling, crumb coating and cupcake swirls. If you have any questions regarding the recipe please write.
Happy Caking
Louise
July 29th, 2007 at 3:28 pm
Hi Louise, these look so yummy! I have a question about a substitute for the egg yolks. We don’t get “pasteurized” yolks here in Australia.
Is there a substitute that I could use? Maybe I could add more butter instead?
Thankyou for sharing these gorgeous cakes with us!
July 30th, 2007 at 8:51 am
Hi Lousie
In Australia we aren’t so paranoid about using raw egg, so just use regular egg yolks.
Heidi
July 30th, 2007 at 9:00 pm
I guess you could use some more butter insteed of the yolks. I dont think it will ruin it.
I dont know how sensitive people in other countires are about using raw egg products. But here in Denmark the Danish Veterinary and Food Administration strongly advise against eating/using raw eggs there have not been warmed-up to over 75 celsius due to the risk of causing a salmonella infection. There for we use a lot of pasturized egg whites, yolks and so on. I use “normal” eggs when I bake my cakes.
Thank you for your help Heidi.
July 31st, 2007 at 5:23 am
These look delicious, I love mini cupcakes! Can I please ask which tip/piping nozzle you used for your swirl?
July 31st, 2007 at 11:03 pm
Thank you,
I have used the Wilton 1M tip for the swirls.
August 2nd, 2007 at 6:10 pm
Hi, Louise,
I just found your blog by accident today. Your cakes are gorgeous!! You have talent. After seeing your cakes, I ordered two books by Karen Davies. I hope to get good at the animal sculpting. I loved the bunnies.
Michele in Florida
August 6th, 2007 at 8:52 am
It must be sad not being able to use real food products over there. In Australia there is no problem with using raw eggs so go ahead & bake away!
April 22nd, 2008 at 8:08 am
Hi Louise, i just tried out the buttercream recipe. but it seems a little runny when i tried to pipe a swirl. Do you chill it in the fridge before using it for piping? Not sure what went wrong.
Thanks.
April 23rd, 2008 at 12:29 pm
Sharyn: Yes I let it chill a bit. Then it can be piped into swirls.
November 4th, 2008 at 5:58 am
hi louise, can this BC recipe stand even under the heat of the sun? it is terribly hot here in the philippines and i’ve been looking for an icing recipe that won’t melt in this very warm weather. can you post the recipe that is best for our weather please. you are a heaven sent, i’ve learned so much from your site.
November 11th, 2008 at 12:31 pm
Say: no im sorry but I dont think it can. So far I have only heard that the pure Shortning BC’s are the only ones that can hold up in very warm weather.
November 13th, 2008 at 2:57 am
hi louise, i was able to make this recipe over the weekend and it was GREAT! i added a few tablespoon of instant coffee (i’m a coffee lover!!!) and it was yummy. what’s best about it, the icing didn’t melt after 3 days of not putting it inside the refrigerator. i have also tried an all shortening recipe of BC and gave me the result that i wanted. i would love to share some photos of my products. let me know how do i upload it here. thanks again for being such a big help.
November 19th, 2008 at 12:52 am
Say: Good to hear that. You can email me the photos. Look at the top and click at “contact”