From the Cook
From the Cook
From the Cook
From the Cook
1/5
Chocolate Cupcakes with 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.
My Calorie Intake
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Tips & Tricks (5)
- Master the Burnt Sugar Technique 🔥Watch your sugar carefully as it caramelizes—stop heating when it reaches deep amber (not black) and immediately remove from heat to prevent bitterness. Pour onto parchment quickly before it hardens, then crush into fine pieces for the buttercream.
- Emulsify Your Buttercream Properly 🧈Ensure your butter is room temperature (68-70°F) before beating to achieve a silky, light texture; cold butter creates a grainy, separated buttercream that won't incorporate the burnt sugar smoothly.
- Bloom Your Espresso Powder 🫖Mix espresso powder with a tablespoon of boiling water before adding to the cupcake batter to fully dissolve it, intensifying chocolate flavor without adding liquid that affects the crumb structure.
- Use Yogurt for Moisture and Tenderness 🥄The plain yogurt in the batter adds acidity that reacts with baking soda for rise and creates an incredibly tender crumb—don't skip it or substitute with other dairy.
- Chill Before Frosting for Clean Piping 🧊Refrigerate cooled cupcakes for at least 30 minutes before applying buttercream; this firms the cake surface and prevents frosting from sinking, giving you crisp, defined piping patterns.
Intelligent Tags
About the Cook
Hi! I'm Sloane, welcome to Sloane’s Table! I am a Dartmouth College alumna, professional baker, recipe developer, and food photographer. Here, you will find tried & true bakery-worthy recipes ranging from simple sweets to technical pastries. Whether you are looking to challenge yourself and improve your baking skills or just want an easy, trust-worthy recipe, you're in the right place.
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.
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