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From the Cook
From the Cook
From the Cook
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Chocolate Cupcakes with Burnt Sugar German Buttercream
Warning0 allergens identified
Chocolate Cupcakes with Burnt Sugar German Buttercream
Cupcakes
Burnt Sugar
German Buttercream
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Cupcakes
1
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Preheat the oven to 350 degrees F and line a cupcake pan with parchment cupcake liners.
2
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In a large bowl, whisk together the flour, cocoa powder, sugar, espresso powder, salt, baking powder, and baking soda.
3
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To the dry ingredients, add the oil, milk, yogurt, eggs, and vanilla, and mix until fully combined.
4
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Mix in the freshly boiled water.
5
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Transfer the batter to the cupcake pan, filling each about ⅔ full.
6
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Bake the cupcakes for about 16 minutes or until a toothpick inserted comes out clean.
7
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Allow to cool completely before decorating.
Burnt Sugar
1
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Line a baking sheet with aluminum foil and grease with butter.
2
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Heat granulated sugar and water in a saucepan over medium heat, stirring occasionally until the sugar dissolves.
3
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Once it begins to bubble, increase the heat to medium-high and swirl the sugar (do not stir) to encourage even cooking.
4
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After about 10 minutes, it will turn amber in color. Remove from heat and quickly whisk in the baking soda. It will bubble up a lot.
5
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Pour into the prepared pan, careful not to deflate the bubbles.
6
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Allow to cool completely before breaking into pieces and blending into a powder.
German Buttercream
1
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Start with the pastry cream - heat the milk and vanilla extract in a saucepan, and bring to a simmer or about 200 degrees F.
2
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Whisk the egg yolks, sugar, and cornstarch together for 2-3 minutes until light in color.
3
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Once the milk is simmering, slowly pour half into the egg-sugar mixture, whisking at the same time to temper the eggs.
4
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Pour everything back into the saucepan and heat over medium heat, whisking constantly. After a couple minutes, a layer of bubbles will form over the top and it will begin to thicken.
5
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Once the bubbles disappear, continue whisking for one more minute, then remove from heat.
6
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Transfer to a bowl and cover with plastic wrap, pressing it directly up against the pastry cream to prevent a skin from forming. Chill overnight.
7
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Make the buttercream by beating the pastry cream for about 10 minutes on low speed until it warms up to about 70 degrees.
8
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Add the butter, a few cubes at a time, and beat on medium speed. If it looks curdled at all, continue beating on low speed until smooth.
9
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Blend the burnt sugar into a powder and add to the buttercream, mixing until fully combined.
Assemble
1
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Transfer the buttercream to a piping bag with a medium star tip.
2
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Once the cupcakes are completely cool, pipe rosettes onto each cupcake.
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Tips & Tricks (5)
- Bloom Your Cocoa and Espresso 🫗Mix Dutch process cocoa powder and espresso powder with boiling water before adding to the batter to intensify chocolate flavor and create a deeper, more complex taste profile.
- Master the Burnt Sugar Temperature ⏱️Heat granulated sugar to exactly 350°F (amber color) for optimal burnt sugar flavor—any hotter and it becomes bitter, any cooler and you lose that signature smokey campfire note in the buttercream.
- Use Yogurt for Moisture and Tenderness 🥛The plain whole milk yogurt adds acidity that reacts with baking soda to create lift while keeping cupcakes incredibly moist; don't skip or substitute it with regular buttermilk.
- Room Temperature Everything for Buttercream 🌡️Ensure egg yolks, butter, and milk are all at room temperature before whipping the German buttercream to achieve that signature silky, emulsified texture without breaking or becoming grainy.
- Cornstarch Prevents Cupcake Dome Cracking 🎯The cornstarch in the dry ingredients replaces a portion of flour to reduce gluten development and prevent the characteristic cracked tops, giving you perfectly domed cupcakes every time.
Recipe Facts
Diet at a Glance
Vegetarian
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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