John Kanell from Preppy Kitchen shares a recipe for the "ultimate chocolate cupcake". The recipe involves making a moist and fluffy cupcake using vegetable oil, buttermilk substitute (regular milk with white vinegar or lemon juice), and cocoa powder. The cupcake is then topped with a rich and creamy Swiss meringue chocolate buttercream made with egg whites, sugar, and bittersweet chocolate.
The recipe is detailed, with instructions on how to prepare the ingredients, mix the batter, and decorate the cupcakes. John also shares tips and tricks, such as using a medium ice cream scoop to fill the cupcake liners, not overfilling the liners, and using a large open star tip for decorating.
The end result is a decadent and delicious chocolate cupcake with a perfect balance of flavors and textures. John encourages viewers to try the recipe and also mentions his German chocolate cake recipe, which is another delicious option for chocolate lovers.
1. The recipe is for the ultimate chocolate cupcake.
2. The ingredients for the cupcake batter include flour, sugar, salt, baking soda, cocoa powder, buttermilk (or regular milk with white vinegar or lemon juice), eggs, sour cream (or yogurt), vegetable oil, and coffee.
3. The recipe uses Valrhona cocoa powder.
4. The recipe makes about 16 to 18 cupcakes.
5. The cupcakes are baked at 350 Fahrenheit for about 25 minutes.
6. The buttercream frosting is a Swiss meringue buttercream made with egg whites, sugar, and butter.
7. The buttercream frosting also includes 10 ounces of bittersweet chocolate.
8. The chocolate buttercream frosting is mixed with the meringue until it is fully incorporated and has a smooth consistency.
9. The cupcakes are decorated with the chocolate buttercream frosting using an 869 tip.
10. The recipe also includes a tip for making a mega cupcake using leftover batter.
11. The recipe uses a medium ice cream scoop to portion out the cupcake batter.
12. The recipe uses a paddle attachment on a standard mixer to mix the wet and dry ingredients.
13. The recipe uses a double boiler to melt the chocolate for the buttercream frosting.
14. The recipe uses a cold bowl to cool down the melted chocolate and buttercream frosting.
15. The recipe uses a piping bag with an 869 tip to decorate the cupcakes with the chocolate buttercream frosting.