Happy New Year!- small batch chocolate cupcakes with white chocolate buttercream

To the readers, friends, bloggers, tweeps, to those who left comments, to the ones just browsing, to you who made a recipe that worked, to you who made a recipe that didn’t work, to you coming back and to the first timers – I wish you the best year of your lives, full of love, peace, fun, joy, sweetness and health.

See you in 2010.

XO

Paula

Last Minute Small Batch Chocolate Cupcakes with White Chocolate Buttercream (adapted from here) – makes 4 cupcakes

• 1/4 cup plus 2 tbsp all-purpose flour
• 3 tbsp buttermilk (I use yogurt)
• yolk of 1 large egg
• 1/2 tsp pure vanilla extract
• 3 Tbsp unsalted butter, melted and cooled (I use vegetable oil)
• 2 Tbsp unsweetened cocoa powder
• 1/8 t baking soda
• 1/8 t salt
• 1/3 cup sugar

Preheat oven to 180°C/ 350°F. Line 4 cups of a muffin tin with cupcake liners.

In a bowl, sift together flour, cocoa, baking soda and sugar. In another bowl, mix well the yolk, the oil and the yogurt.

Add the liquid mixture to the dry ingredients and fold until incorporated. Distribute the batter between the cups and bake for 20 minutes, or until a toothpick comes out clean.

White Chocolate Buttercream for small batch cupcakes (please check the conversion calculator for measurements on the right side bar)

• 1 large egg white
• 1/4 cup sugar
• 75g butter, cut in cubes/ room temperature
• 50g melted white chocolate

In a heatproof bowl of an electric mixer set over simmering water, combine egg whites and sugar. Cook, whisking constantly, until sugar has dissolved and mixture is warm to the touch (160°F/ 71°C).
Beat the egg white mixture in the electric mixer on high-speed until it holds stiff  peaks and the mixture is fluffy and cooled.
Switch to the paddle attachment. On medium-low speed, add butter several tablespoons at a time, beating well after each addition. If the buttercream looks curdles or separates, beat on high-speed for several minutes and it should come together. Stir in white chocolate with a rubber spatula until frosting is smooth. It can be used immediately or you can keep it for until 2 days in the refrigerator, or frozen for 2 months – just bring to room temperature and stir before using.