Monthly Archives: December 2014

Frozen-themed dark chocolate cupcakes with white chocolate buttercream frosting


Sisterly love is cool, so are magic powers. Oh and a really stylish queen and the energetic bouncy smart aleck sister. This probably explains why the animation film Frozen is so popular worldwide. It’s been a year since it was released and it’s popularity obviously is pretty much unshaken.

So here we have 2 sisterly cousins belting out (screaming) the frozen theme song ‘let it go, let it gooooooooooo” every now and than. Never mind if the audience is a willing one or if the situation is appropriate. The self proclaimed queen Elsa and princess Anna always get their frozen fix.

Cupcakes (makes 30)
230g butter
120g dark chocolate (valrhona or callebaut)
270g raw sugar
4 eggs
1.5 cups all purpose flour
1.5 tsp baking powder
1 tsp baking soda
1 cup cocoa powder (valrhona)
0.5 tsp salt
(Optional) 1 tbsp espresso powder
225ml milk
1 tbsp vinegar

Melt butter and chocolate together over a double boiler. Set aside to cool.
Preheat oven to 180deg Celsius.
Line 30 cupcake tins.
Combine vinegar and milk and set aside.
Mix flour, cocoa, salt, baking powder and soda together in a bowl. Set aside.
In a large mixing bowl, whip the eggs until frothy. Add sugar and whip for a minute. Add cooled chocolate and butter mixture and mix well.
Add two-thirds of the dry mixture, stir to roughly mix. Add milk+vinegar, followed by remaining dry mix. Stir to just combine with no visible lumps.

Use an ice cream scoop to scoop about 46g of batter into each cupcake tin (about 1 slightly heaped scoop for my scoop)
Bake in batches of 10. 17-18 mins.
Allow to cool completely before frosting.

White chocolate buttercream frosting

250g white chocolate (I used callebaut)
340g butter
2.5 cups of icing sugar
90 ml whipping cream

Melt white chocolate over double boiler, set aside to cool.
In a large stand mixer, beat the butter for 3 minutes. Add 2 cups of icing sugar and beat for 3 minutes. Add cooled white chocolate and beat for 1 minute. Taste. Add more icing sugar and beat to reach desired sweetness. Add whipping cream and beat for 2 minutes.
Use a star tip to pipe a swirl on each cupcake, doing a circular motion from outside in.
For alternating white and blue, divide the frosting into two. In one, mix in a little blue food colouring until the desired colour is obtained. Scoop a large spatula of each frosting into one piping bag and pipe.