Apple Maple Bacon Cupcakes

Apple Maple Bacon Cupcakes

Of all the cupcakes I make, these guys are by far the most requested and my personal favorite.  I present to you: Apple Maple Bacon Cupcakes.  I love making these in the fall.  The flavors lend themselves to cool days and football games.  The day I bought the ingredients it was in the low 60s in Pittsburgh and overcast, making it feel more like October than late August, thus the early inspiration.  Tonight it was in the mid 80s and I thought I might die in my unairconditioned kitchen...still happy I made them.

Now, some people say "That sounds freaking amazing" (usually men) while others are weary at the thought of bacon on a cupcake.  I think they taste like a really good breakfast plate...you know, when you get a forkful of pancakes dripping in maple syrup and throw some bacon on it.  Divinity.  Others are all like "Ewwww, bacon? That's wrong."  Really?  If putting bacon on anything is wrong, I don't want to be right.  I quickly disassociate myself with such people.  Losers.

There are several reasons why you will quickly fall in love with these cupcakes:

1. They feature the holy trinity of spices: cinnamon, nutmeg, and cloves
2. They make your house smell like heaven (no literally, my husband just shouted "IT SMELLS LIKE HEAVEN IN HERE!")
3. The cake recipe uses applesauce in place of most of the butter, so they are almost healthy (if you completely ignore the frosting and garnish).
4. They are garnished with BACON.  What other reason do you need?

Apple Maple Bacon Cupcakes:

(Makes 24 cupcakes)

• 2 c. flour
• 1 tsp. baking soda
• 3/4 tsp. salt
• 2 tsp. cinnamon
• 1/2 tsp. nutmeg
• 1/8 tsp. ground cloves
• 1/2 c. butter
• 1 c. sugar
• 1/2 brown sugar
• 4 eggs at room temp
• 1 1/2 c. unsweetened applesauce
• 2 medium apples, skinned and chopped (I use granny smith)
• Maple Cream Cheese Frosting (recipe follows)
• Candied Bacon (recipe follows)

1. Preheat oven to 350 degrees.  
2. Sift the flour, soda, salt and spice together and set aside.  
3. Cream the sugars and butter until fluffy.  
4. Add eggs one at a time, beating to incorporate fully after each addition.  
5. Reduce speed of mixer to a low stir.  Alternatively add in the applesauce and flour, starting and ending with the flour.  Mix until just combined, being careful not to over beat.  
6. Fold in the chopped apples.  
7. Line 2 tins with cupcake liners and fill each about 3/4 full (about 1/4 c. of batter).  
8. Bake for about 20 minutes.  
9. Allow to cool completely before frosting and garnishing.  Store in in an airtight container and refrigerate.

Maple Cream Cheese Frosting

• 1 1/2-3 cups confectioner's sugar
• 1 1/2 sticks of butter, room temp
• 8 oz cream cheese, chilled
• 2tsp. maple extract
• 1/2 tsp. vanilla extract

1. Cream the butter, extracts and 1 1/2 c. sugar until smooth.  
2. Cut the block of cream cheese into 8 chunks.  Add one chunk at a time to the mixer, beating until smooth but careful not to over beat (the cheese will break down and become runny).  
3. Taste the frosting and add sugar if needed.  Use immediately.

Bacon Garnish:

• 6 slices smoked deli bacon, very thickly cut (seriously, don't skimp.  Get the good stuff)
• brown sugar

1. Place bacon on a cookie sheet covered with aluminum foil.  
2. Sprinkle each slice with brown sugar.  
3. Bake at 400 degrees for 10-12 minutes until brown and crispy.  
4. Allow to cool for a minute, then move to a plastic cutting board.  Cool completely
5. Chop into small pieces 

Take 5 Cupcakes

After 6 solid years, my hubby is leaving his job to go to attend school full-time and pursue a career in his dream field (physical therapy for the record).  I'm particularly sad about this because he's been my bus buddy and lunch date (he works across the street) for all these years and also got my lazy butt out of bed in the morning, assuring I did not get fired from my own job (yet...could be a rough transition ahead.  Sorry, boss).  His co-workers made today a "food day" (aka big office potluck) and gave Jeff their well-wishes.  Obviously our contribution was cupcakes.

In honor of the wonderful Jeff Duncan, I decided to recreate a Take 5 candy bar in cupcake form.  If you have never had one of these, you are seriously missing out on life.  I love chocolate--but I love chocolate more when it's paired with its best partners: peanut butter, caramel, and pretzels.  Some genius over at Hershey's decided to put all these things together and pretty much blew my mind.  Jeff and I like to pick one up whenever we're going through the grocery check-out (awesome habit).

I tried to feature all of the wonderful ingredients in these cupcakes.  I went with a nice, fluffy Devil's Food Cake from my main bitch Martha Stewart.  I use Dolce de Leche for many, many cupcakes as a filling because of it's thickness...it won't totally absorb and disappear into your cake.  If you are nuts about making stuff homemade, there are methods available online.  I do not have the time nor patience personally.  As for the frosting...oh my goodness.  Bad things happen every time I make this stuff.  I got the recipe from a student of mine, Samantha Bertocchi, after having bad luck with many other PB frosting recipes.  They always came out gritty, greasy, and flat.  This stuff is smooth, perfectly pipeable, and oh so delicious.  I always have extra which ends up getting eaten by the fingerful.  So, Sam, thanks and I hate you for that.  Top these guys off with some chocolate, peanuts, and a chocolate covered pretzel and voila--you've got a deconstructed Take 5 bar.  Nomnomnom.  I think this is a flavor combo you could do in lots of different ways, so get creative!

Take 5 Cupcakes (Devil's Food Cake from the OG Martha Stewart)

Makes about 14 cupcakes

Ingredients

1/4 c + 2 tbls. unsweetened Dutch-process cocoa powder

1/4 c + 2 tbls. cup hot water

1 1/2 cups all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon baking powder

Generous 1/2 teaspoons coarse salt

3/4 c. unsalted butter

1 c  + 2 tbls. cups sugar

2 large eggs, room temperature

1 1/4  tsp. pure vanilla extract (I use single strength)

1/2 cup sour cream, room temperature

10 oz. can Dolce de Leche

Peanut Butter Frosting (below)

Crushed Peanuts

Chocolate Covered Pretzels

Chocolate Pouring Sauce (below)

Directions

1. Preheat oven to 350 degrees. Line standard muffin tins with paper liners.
2. Whisk together cocoa and hot water until smooth. Set aside
3. In another bowl, whisk together flour, baking soda, baking powder, and salt.
4. Melt butter with sugar in a saucepan over medium-low heat, stirring to combine. Remove from heat, and pour into the mixing bowl of your stand mixer. Beat on medium-low speed until mixture is cooled, at least 5 minutes.
5. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed.
6. Add vanilla, then cocoa mixture, and beat until combined.
7. Reduce speed to low. Add flour mixture in two batches, alternating with the sour cream, and beating until just combined after each.
8. Divide batter evenly among lined cups, filling each 3/4 full. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 17-20 minutes.
9. Allow cupcakes to cool completely before using the cone method to hollow a hole in each.
10. Fill each cupcake with about 2 tsp of dolce de leche, replacing the cone top over the filling.
11. Frost with the peanut butter frosting (Caution: this stuff is rich.  Considering the multitude of other ingredients, you might want to take it easy on the frosting).
12. Stick the frosted cupcakes in the fridge (freezer if you have space) to let the frosting get cold.
13. DO THE NEXT FOLLOWING STEPS ONE CUPCAKE AT A TIME
14. Pour chocolate sauce on each cupcake
15. Sprinkle with crushed peanuts
16. Top with a chocolate covered pretzel.
17. Serve with a nice glass of cold milk and ignore all thoughts of your waistline.

Peanut Butter Frosting (Courtesy of the amazing Samantha Bertocchi)

Ingredients

• 1/2 cup butter, room temperature
• 1 cup creamy peanut butter (choosy chefs choose Jiff)
• 1-3 tablespoons heavy cream, or as needed
• 2 cups confectioners' sugar

Directions

1. Place the butter and peanut butter into the bowl of your stand mixer and beat with an electric mixer on medium-low speed until combined.
2. Gradually mix in the sugar.  When it starts to get thick, incorporate milk one tablespoon at a time until all of the sugar is mixed in and the frosting is thick and spreadable.
3. Beat for at least 3 minutes for it to get good and fluffy.

Chocolate Pouring Sauce (courtesy of Baker's Royale)

Ingredients

• 2/3 cups semi-sweet chocolate
• 2 tablespoons heavy cream
• 4 tablespoons powdered sugar
• 4-5 tablespoons water, warm

Directions

1. Place chocolate and heavy cream in a bowl over simmering water.
2. Let chocolate and cream sit for 2-3 minutes to melt without stirring.
3. Slowly stir mixture to combine. Add powdered sugar and mix to combine.
4. Add water 1 tablespoon at a time, mixing after each addition until pouring consistency is reached.
5. Set aside and let sauce cool to warm.

Confession: These were truly a pain to make.  I made the cakes one night and did all the filling/topping the next.  I'm glad I split up the work.  However, the hard work is totally worth it, especially if your husband is a stud like Jeff Duncan.  Love you, babe...excited for your/our next adventure!

Christa's Shower Part Three: Blueberry, Lemon, and Marscapone Cupcakes

Christa's Shower Part Three

Blueberry Lemon Cupcakes with Lemon Marscapone Frosting

Can we just stop for a moment and pay a little tribute to Pinterest?  I'd be lost without it as far as recipes go.  I also enjoy pinning clothes that I could never afford and DIY projects that I am not capable of completing.  But that's besides the point. Back to the bride.


I found these cuppies on Pinterest and pinned them immediately because they sounded divine and boy was I right.  They are perfect for summer!  The cakes a light and airy, the frosting rich and creamy, and the lemon throughout gives a nice, fresh punch.  Plus, they incorporate blueberries which are so easy to find in the summer.  And they seemed perfect for a tea party.  How could I pass up the chance?


These went FAST at the shower and people raved about them.  I've personally been craving them ever since and will need to make them one last time before heading into the wonderful world of fall flavors in a month or two.


The only big adjustment I made to these was to cut down on the amount of lemon in the actual cakes because it is prominently featured in the frosting and the marscapone really needed it more.  A little lemon zest in the cake batter was just enough to give the cake a nice moist texture and really bring out the flavor of the blueberries.

Blueberry Lemon Cupcakes with Lemon Marscapone Frosting (adapted from There Goes the Cupcake)

(Makes 12-15 cupcakes)

Blueberry-Lemon Cupcakes

• 1 cups plus 3 tablespoons all-purpose flour
• 1 teaspoons baking powder
• 1/2 teaspoon salt
• 1 1/2 cups fresh blueberries, plus more for garnish
• 1/4 cup sour cream
• 1/4 cup whole milk
• 1 teaspoon vanilla extract
• Zest of one medium lemon
• 1/2 cup unsalted butter, room temperature
• 3/4 cups white sugar
• 2 large eggs, room temperature
• Yellow sprinkles

1. Preheat oven to 350°F. 
2. Sift dry ingredients into medium bowl.  Set aside
3. Stir whole milk, sour cream, vanilla extract, and lemon zest in small bowl. 
4. In the bowl of a stand mixer, cream butter and sugar until pale and fluffy, about 5 minutes, on medium speed.
5. Reduce speed to medium-low.  Beat in eggs one at a time, until well combined. 
6. Reduce mixer speed to low.  Mix in 1/3 of the dry mixture, 1/2 of the milk mixture, and repeat, ending on the dry mixture. Stir until just combined, careful not to over mix. 
7. Gently fold in blueberries. 
8. Fill a lined cupcake tin about 3/4 full.
9. Bake about 20 minutes and allow to cool completely
10. Once cooled, use the cone method to create a hollow in the center of your cakes.
11. Fill with the cooled lemon curd and replace the cap.
12. Frost with the lemon marscapone frosting.  
13. Garnish with sprinkles and a nice, plump blueberry

Lemon Curd 

• 1/2 cup unsalted butter
• 1/2 cup lemon juice
• zest of one large lemon ( I used 2)
• 3/4 cup granulated sugar
• 1 teaspoon cornstarch
• pinch of salt
• 6 large egg yolks

1. Squeeze your lemon juice and strain.  Set aside.
2. Wisk together your egg yolks and set aside.
3. Melt the butter in a medium sauce pan over medium-low heat until just melted.
4. Remove from heat and add the lemon juice and zest.
5. Mix together the sugar, salt and cornstarch in a separate bowl and add it to the pan.  
6. Whisk in the egg yolks until smooth and return to heat. Cook over medium-low heat for roughly 10 minutes until the mixture has thickened and coats the back of a spoon. Do not allow the mixture to boil.
7. Allow to chill in the refrigerator completely before using.
8. Set aside 1/3 cup for your cupcakes

NOTE: You'll have a good amount left over if you only make a dozen cupcakes but there are a million and four uses for this delicious concoction, including eating it with a spoon.

Lemon Mascarpone Frosting

• 1/2 pound mascarpone cheese
• 1/3 cup lemon curd
• 1 cups heavy cream
• 3 1/2 Tbls sugar

1. Beat the sugar and cream to soft peaks in your mixer.
2. Combine the mascarpone and lemon curd in a separate bowl and fold together very carefully.
3. Add the cream to the mascarpone mixture. Gently fold to combine, take your time and be gentle. If the mixture is overworked it can separate or look grainy. To fix this add several tablespoons of heavy cream and mix until smooth again.

Christa's Shower Part 2: Hydrangea Fairy Cakes

Christa's Shower Part Two

Hydrangea Fairy Cakes

I can't believe Christa's shower was already over a month ago!  Clearly, I've been a little neglectful regarding posting the other two cupcakes I made.  Now that summer classes are over (hurray!) I can get back to the important things in life, like teaching you how to make a cupcake look like a hydrangea and how to make funfetti like a grown-up.
When I emailed Christa to ask what kind of cupcakes she would like at her shower, I loved that one of her responses was funfetti.  I had never had funfetti other than out of the box but that wouldn't do for a fancy pants tea party.  So I did some research and do you know what I found out?  All I needed to do was add some sprinkles to white cake and--POW--funfetti.  


I had also been obsessing about this Hydrangea Cupcake Tutorial that was all over Pinterest.  Christa's wedding colors are purple with hints of green and yellow, so I knew they would look lovely at a purpley tea party.  To further pull in her colors, I chose purple and green sprinkles for the funfetti.


(NOTE:  The reason I call these "fairy cakes" is because that's what the British call cupcakes served at tea parties and that is just freaking awesome.)


Hydrangea Fairy Cakes
(Make 12-15 cupcakes)


Funfetti Cupcakes (Adapted from Magnolia Bakery)
(NOTE: I was excited to find this recipe online.  Their method is much different from how I normally make cupcakes so I had to be really careful to follow the recipe correctly.  They turned out very dense and moist)

1/2 cup unsalted butter, room temperature
2 large eggs, room temperature
1/2 cup whole milk
1/2 teaspoon pure vanilla extract
3/4 cup self-rising flour
1/2 cup + 2 tbls cups cake flour
1 cups granulated sugar

1/4 cup sprinkles (experiment with different shapes and colors for different looks)

Directions

1. Preheat oven to 350°F degrees.
2. Chop the butter into 1-inch cubes and set aside.
3. Whisk eggs together in a bowl and set aside.
4. Measure and combine milk and vanilla, set aside.
5. In a mixing bowl, combine the self-rising flour, cake flour, and sugar. Using the paddle attachment, mix for 2 minutes on low speed.
6. With the mixer on low speed add the butter one cube at a time 
7. Add 1/2 of the milk and vanilla mixture.
8. Scrape the bowl and mix on medium speed for 1 minute.
9. Slowly pour eggs and the rest of the milk mixture into the bowl on low speed.
10. Scrape bowl and continue mixing for 1-2 minutes.
11. Gently fold in the sprinkles
12. Fill a lined cupcake tin about 3/4 full.
13. Bake for 23 minutes or until cake tester comes out clean

Hydrangea Frosting (Adapted from Magnolia Bakery)

(NOTE: Click the link in the intro for a detailed tutorial to make these.  Make sure not to add too much liquid to the frosting or it won't hold its shape.  However, if you don't add enough the frosting can end up crumbly and dry and the leaves of the flowers won't separate correctly.)

1/2 cup unsalted butter, room temperature
1/2 tsp vanilla extract
2 cups confectioners’ sugar

Blue and Purple Gel Food Dye (or feel free and get creative...hydrangeas come in all sorts of beautiful colors)

Whole milk

1. Cream the butter in a large mixing bowl. Add the vanilla.
2. Gradually add sugar one cup at a time. Scrape down sides of bowl often. You should have a very stiff frosting.
3. Split the frosting and reserve half in a separate bowl.
4. Add the blue food dye and mix on medium speed until you reach your desired color.  
5. If the frosting appears overly stiff, add a splash of milk to smooth it out.  If it seems too runny, add more sugar
6. Beat on medium speed until smooth and creamy about 2-4 minutes. 
7. Remove your blue frosting and set aside.
8. Add the remainder of your white frosting to your bowl.  Repeat steps 4-6
9. Place your two frostings side by side in a large piping bag with a open star tip attached.
10. Before frosting your cupcakes, squeeze a few dollops off to the side until you get the combination of colors you are looking for.

Christa's Bridal Shower

Part 1: Gluten Free Salted Caramel Mocha Cupcakes

One of my dearest friends, Christa, is getting married this September and I am honored to be a bridesmaid.  This past weekend, we held her bridal shower.  Of course I chipped in the best way I know how--making some cupcakes!  Recently, Christa switched to a gluten-free diet for health reasons so I wanted to make sure there were some goodies at the shower she could indulge in.  She's a fan of chocolate and caramel which made me think of the Salted Caramel Mocha Cupcakes I've made in the past (Starbucks anyone?).

I must admit, I was a little intimidated about making Gluten Free anything.  I had never ventured into this territory before.  I was afraid they would turn out dry or not rise properly or taste funky.  I was worried about finding odd ingredients like Xanthan Gum (and imagined it would look something like rubber cement...it doesn't by the way).  The batter reminded me a bit of Gak after I was done mixing it up.  In short, I was freaking out about bringing a totally inedible treat to an otherwise classy affair. 

My fears turned out to be completely unfounded.  As any source out there will tell you, you couldn't even tell the difference.  I found all the ingredients I needed at our local super market.  The cuppies turned out moist and fluffy and tasted no different than my non GF version.  I probably got the most compliments on these ones--people loved them!  And now I have all the ingredients I need to spoil one of my favorite ladies with Gluten Free treats all the time.  A win-win situation for everyone in the end.

Gluten-Free Salted Caramel Mocha Cupcakes

(Makes one Dozen Cupcakes)

Cupcakes (adapted from Papery and Cakery)

1/2 cup unsalted butter

1/2 cup water

1/4 cup + 2 tbls. cocoa powder

5 T instant espresso

1 cup sugar

1 large egg

1/2 cup sour cream

1 1/4 cups Gluten-Free all-purpose flour (I used Bob's Red Mill)

1 tsp xanthan gum (Also Bob's Red Mill)

3/4 tsp baking powder

3/4 tsp baking soda

1/4 tsp salt

Preheat your oven to 350 degrees. 

Combine the butter, water, 1/4 c. of cocoa powder and instant espresso in a sauce pan over medium heat.  Stir until butter is melted and the mixture is smooth.  Transfer to the bowl of a stand mixer and add the sugar.  Mix on medium speed with a paddle attachment until the mixture is cool, about 5 minutes.

Meanwhile, whisk the flour, xanthan gum, baking powder, baking soda, salt, and remaining 2 tbls. of cocoa together in a bowl.  Set aside.

Once your cocoa butter mixture has cooled, reduce the mixer speed to medium-low and add the egg.  Mix until combined.  Add the sour cream and mix to combine.  Reduce the mixer speed to low and add in your flour mixture.  Mix until just combined, stop to scrap the sides of the bowl, and then finish mixing for another 5 seconds or so until everything is just combined.

Fill a lined cupcake tin about 1/2 full (do not overfill!  These guys puff up a lot!)  The batter will have a different consistency than your typical all-purpose flour based cakes, but don't worry--it's totally normal.  Bake for about 23-25 minutes until a toothpick inserted in the center comes out clean.  Allow the cakes to cool completely before filling and frosting.

Salted Caramel Filling

1 can (10 oz) Dolce de Leche

1/2-1 tsp. sea salt flakes

Mix salt into the dolce de leche to taste.  Stir well and let sit for about 10 minutes, stirring occassionally, to allow the salt to dissolve.  Set aside 1/2 cup of the filling mixture.

Using the cone method, hollow up your cupcakes reserving the caps (it helps to trim the pointy part of the cone to make room for all the yummy filling).  Fill each cupcake with about 2 tsp. of the caramel filling.  Replace your cap.

Salted Caramel Cream Cheese Frosting

1/2 cup unsalted butter, room temperature

4 cups confectioner's sugar

1/3 cup reserved Salted Caramel Filling

8 oz. cold cream cheese, cubed

Combine the butter and 2 cups of the sugar in the bowl of a stand mixture.  Mix on medium speed with a paddle attachment until smooth.  Add in the caramel and mix to combine completely. 

Reduce speed to medium-low and add the cream cheese one cube at a time, mixing for about 10 seconds after each cube until just combined.  If you over mix on this step, you will end up with gooey, non-pipeable frosting. 

Add the remaining sugar, scraping the sides of your bowl as needed.  If the mixture seems too runny, add more sugar.  If you want more caramel flavor or color, add more caramel.  The mixture should be semi-stiff so it holds its shape when you pipe it onto your cupcakes.

I like to top these guys with a variety of things--gold sprinkles, additional sea salt, caramels, or chocolate covered espresso beans.  It's up to you--get creative! 

Almond Joy Cupcakes

Almond Joy Cupcakes

(AKA My sister is old enough to have a BSSA?!)

I've been pretty hesitant to start a blog. Probably because it brings back cringe-worthy memories of my Diaryland days back in middle and high school. But Facebook's notes feature just wasn't cutting it anymore, so here goes.

Anyway, my baby sister is graduating this weekend. That's weird. It has become my habit to make people cupcakes on such momentous occasions. Noelle loves coconut and I recently became mildly obsessed with Swiss Meringue Buttercream. While the almost pound of butter that goes into it makes me feel like I should make a public apology to the National Heart Association, the outcome is totally worth it. It's MUCH better than regular (American?) buttercream, with a creamy, fluffy texture and perfect piping capabilities. And you can flavor the basic recipe below for just about anything your butterlovin' heart desires. I chose dark chocolate since dark chocolate is featured in the inspiration for this cupcake--Almond Joys.

My whole family loves Almond Joys and since we'll all be gathering together this weekend to celebrate Noelle's big day, this was the perfect cupcake!

Almond Joy Cupcakes

Makes 12-15 cupcakes

For the cake (adapted from 6 Bittersweets):

2 1/4 c. cake flour

1 tsp. baking powder

1/2 tsp. salt

3/4 c. butter, room temperature

1 1/4 c. sugar

3 eggs, room temperature

1 tsp. vanilla extract

1/2 tsp. coconut extract

1 c. coconut milk (I suggest pouring this into a bowl and whisking until it reaches a uniform consistency before measuring)

Dark Chocolate Swiss Meringue Buttercream (recipe below)

Toasted Coconut (toast sweetened flaked coconut at 250 degrees on a cookie sheet until lightly browned, stirring every few minutes to ensure even browning)

Dark Chocolate Covered Almonds (I made these myself with the leftover melted dark chocolate from the frosting and some regular raw almonds. Much cheaper route.)

1. Preheat your oven to 350 degrees. Line a cupcake tin with paper liners.
2. In a bowl, whisk together the flour, salt, and baking powder. Set aside.
3. Using a stand mixer, cream the butter and sugar on medium speed until light and fluffy. Add each egg one at a time, mixing to incorporate before adding the next. Add the extracts.
4. Turn the mixer to low speed. Mix in half of the flour mixture and mix until just combined.
5. Add the coconut milk, mixing to combine.
6. Add the rest of the flour, mixing until just combined. I like to shut the mixer off right before the flour is almost totally incorporated and then finish mixing by hand to make sure I don't over mix.
7. Fill each liner 1/2-3/4 full. Bake in oven for 15-18 minutes until a toothpick comes out clean.
8. Frost with the SMBC. I used an Ateco 808 tip to achieve this look. Start in the middle of the cupcake. Applying even pressure to your piping bag, making a circular motion around the cupcake and ending back in the middle. Apply as much frosting as you need to get the height you desire.
9. Sprinkle each cupcake with some toasted coconut and top with a chocolate covered almond. Voila!

Dark Chocolate Swiss Meringue Frosting

5 egg whites

1 1/2 c. sugar

1/8 tsp. cream of tartar (optional, but helps to stabilize the meringue)

1 1/4 - 2 c. butter, softened and cut into tablespoon sized pieces

1/4 tsp. salt

1/2 tbs. vanilla extract

10 oz. dark chocolate, melted and cooled to room temperature

1. Whisk together the egg whites, sugar, and cream of tartar in a stainless steel bowl. Place over a pot of simmering water and bring to 150 degrees, whisking constantly. The mixture should be white and frothy when you're finished.
2. Transfer to the bowl of your stand mixer. Beat at a medium-high speed until mixture is cool, doubled in volume, and beginning to form stiff peaks.
3. Add the butter, one tablespoon at a time. Near the end of the process, the mixture will start to look curdled. No worries, it goes away once you add the rest of the ingredients.
4. Add in the salt and vanilla and mix to combine. Slowly add in the cooled, melted chocolate. Mix thoroughly until smooth and uniform.

*A Note about this frosting: One you get over the initial shock of adding a pound of butter to something you are making, you will probably find yourself dreaming about this stuff. Lucky for you, it makes a ton! So feel free to generously frost your cuppies. Or, you can store your leftovers in the fridge for up to 3 days or in the freezer for up to 2 weeks in an airtight container. Or just eat it when no one is watching. Whatever. I'm not judging you.