Chocolate Cupcakes with Maple Pecan Buttercream

November 15, 2013

A rich, dark chocolate cupcake piled high with a maple pecan swiss meringue buttercream. It's garnished with a pecan brittle. This is the perfect fall cupcake.

Buttercream
6 egg whites
1 + 1/2 cups granulated sugar
2 cups powdered sugar, sifted
3/4 cup shortening
2 cups salted butter, room temperature
1 T. vanilla
1 cup pecans
1 tsp. real maple syrup
Cupcake
1/4 cup salted butter, room temperature
1 cup granulated sugar
1/4 cup vegetable oil
3 eggs, room temperature
2 oz. chocolate, melted
1/4 cup warm water
1 tsp. vanilla
1 tsp. instant coffee
1 cup all-purpose flour
1 tsp. baking soda
1/2 tsp. baking powder
1/2 cup Hershey's Special Dark cocoa powder
Pecan Brittle (to garnish)
1 cup granulated sugar
1/2 cup light corn syrup
1/4 cup (1/2 stick) salted butter
1 + 1/2 tsp. baking soda
1 T. vanilla
1 + 1/2 cup pecans, halved

Buttercream In a double boiler, add the egg whites and granulated sugar. Stir until the sugar is dissolved. This is when the egg whites reach about 115 degrees. Pour into the stand mixer bowl, and...
See the full directions on my site

Nutritions

Calories
750

Sodium
424mg
17% DV

Fat
51g
78% DV

Protein
6g
12% DV

Carbs
61g
20% DV

Fiber
2g
11% DV