Best 2 Double Chocolate European Style Buttercream Recipes
Indulge your sweet cravings with our delectable Double Chocolate European-Style Buttercream, a symphony of rich chocolate flavors that will tantalize your taste buds. This luscious buttercream features a velvety smooth texture, crafted with a perfect balance of premium dark and milk chocolate, creating an intense chocolate experience in every bite. Whether you're a seasoned baker or a home cook seeking a show-stopping dessert, this versatile buttercream is your secret weapon. Spread it generously on your favorite cakes, cupcakes, or cookies, or swirl it into frosting for an elegant touch. Elevate your baking game with our Double Chocolate European-Style Buttercream and prepare to impress your friends and family with your culinary artistry.
The article not only guides you through the classic Double Chocolate European-Style Buttercream recipe but also offers delightful variations to cater to diverse tastes and occasions. For those who prefer a hint of bitterness, the Dark Chocolate Ganache Buttercream is an absolute must-try. The White Chocolate Buttercream, with its delicate sweetness, adds a touch of elegance to your desserts. And if you're looking for a fun twist, the Chocolate Chip Cookie Dough Buttercream is sure to be a hit, combining the flavors of chocolate chip cookies and buttercream in one irresistible treat. With step-by-step instructions and helpful tips, this article empowers you to create stunning desserts that will leave a lasting impression.
DOUBLE CHOCOLATE MALT SHOP CUPCAKES WITH CHERRY-VANILLA BUTTERCREAM
Provided by Food Network
Categories dessert
Time 42m
Yield about 18 cupcakes
Number Of Ingredients 20
Steps:
- Preheat the oven to 350 degrees F. Line 2 regular 12-cup cupcake tins with paper liners.
- In a large bowl, combine the flour, cocoa powder, sugar, baking soda, baking powder, and salt. Whisk until well blended.
- In a medium bowl, whisk together the milk, malted milk powder, and espresso powder. Add the canola oil and eggs; whisk to blend. Add the milk mixture to the flour mixture and beat until smooth. Add the sour cream and vanilla and beat until well combined. Stir in the miniature chocolate chips.
- Divide the batter among the prepared cupcake tins, filling only halfway full. Bake the cupcakes for 15 to 17 minutes, until they spring back when touched and a toothpick inserted into the center emerges clean.
- While the cupcakes bake, prepare the buttercream. In the bowl of an electric mixer fitted with the paddle attachment, mix together the sugar and the butter on medium-low speed until well blended. Add the vanilla and whipping cream and beat on medium speed for 2 minutes, until light, spreadable and fluffy. Beat in the cherry preserves until well incorporated.
- When the cupcakes have finished baking, let sit in the pans for 2 minutes and then transfer the cupcakes to wire racks to cool for 10 minutes more.
- While the cupcakes cool, transfer the buttercream to a pastry bag fitted with a large star tip. Alternatively, you can frost the cupcakes with a knife or offset spatula. When the cupcakes have cooled, pipe the buttercream in decorative swirls on top of the cupcake (or swirl with a spatula). Garnish the top of each cupcake with a malted milk ball or cherry and serve.
CHOCOLATE BUTTERCREAM
Make and share this Chocolate Buttercream recipe from Food.com.
Provided by ratherbeswimmin
Categories Dessert
Time 40m
Yield 2 9-inch cakes
Number Of Ingredients 5
Steps:
- Note: to melt the chocolate, place in a double boiler over simmering water on low heat for 5-10 minutes; stir occasionally until the chocolate is completely smooth and no pieces remain; remove from heat and let cool 5-15 minutes or until lukewarm.
- To make the buttercream: In a large mixing bowl, beat the butter using an electric mixer on MEDIUM speed for about 3 minutes or until creamy.
- Add the milk carefully and beat until smooth.
- Add the melted chocolate and beat well for 2 minutes.
- Add the vanilla and beat for 3 minutes.
- Gradually add in the sugar and beat on LOW speed until creamy and of desired consistency.
- **For icing a 3-layer cake use the following measurements: 2 cups unsalted butter, 3 tablespoons milk, 12 ounces semisweet chocolate, 1 1/2 teaspoons vanilla extract, 3 cups sifted powdered sugar.
Nutrition Facts : Calories 2400.8, Fat 205.5, SaturatedFat 129.1, Cholesterol 368.2, Sodium 58.4, Carbohydrate 173.6, Fiber 21.2, Sugar 133.7, Protein 18.4
Tips:
- Use high-quality ingredients: This will make a big difference in the taste of your buttercream. Look for good chocolate, real butter, and fresh cream.
- Make sure your butter is at room temperature: This will make it easier to cream together with the sugar. If your butter is too cold, it will be difficult to mix and the buttercream will be grainy.
- Don't overbeat the buttercream: Overbeating can cause the buttercream to become stiff and grainy. Beat it just until it is smooth and creamy.
- If the buttercream is too thick, add a little bit of milk or cream: This will help to thin it out.
- If the buttercream is too thin, add a little bit of powdered sugar: This will help to thicken it up.
Conclusion:
Double chocolate European-style buttercream is a delicious and versatile frosting that can be used on cakes, cupcakes, and other desserts. It is easy to make and can be customized to your liking. With a few simple tips, you can make the perfect buttercream every time.
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