Snowy Super Moist Chocolate Cupcakes With Blue Buttercream Frosting

FOR CHOCOLATE CUPCAKES

• 1 cup + 1 tbsp (138 g) all purpose flour
• 1/4 cup (30g) Cocoa powder
• 1 tsp (4g) baking powder
• 1/4 tsp baking soda
• 1/4 tsp salt
• 2 eggs (medium sized) (weight without shell=105 g), at room temperature
• 1/2 cup + 1 tbsp (112g) granulated sugar
• 1/4 cup (50 g) packed light brown sugar
• 1/3 cup (67 g) vegetable oil
• 1 tsp vanilla extract
• 1/2 cup buttermilk
• 1/4 cup hot water
• 1/2 tsp instant coffee

FOR BUTTERFLY PEA FLOWER POWDER BUTTERCREAM FROSTING

• 1 cup (226 g) Unsalted butter softened to room temperature
• 2 1/2 cup (325 g) Icing sugar/powdered sugar
• 4-6 tbsp whipping cream (cold)
• 1 tsp Vanilla extract

FOR SNOW FLAKES

• 70-80 gm white chocolate (enough to make 12 mini +12 large snowflakes)
• Printed snowflakes pattern
• Icing sugar/ powdered sugar (as required)
• Shimmer

FOR CHOCOLATE CUPCAKES

1. Add cupcakes liners to a 12 cup muffin tin.
2. Sift the all purpose flour, salt, cocoa powder, baking powder and baking soda into a large bowl then whisk together. Set aside.
3. Add 1/2 tsp instant coffee into the hot water and mix well until completely dissolved. Set aside.
4. In a large bowl, add the eggs, beat for a minute on medium. Add sugar + vanilla extract then beat them for at least 2 minutes or until light in colour and fluffy. Add vegetable oil and beat again to mix it well. Make sure to scrape the bowl down.
5. Add in dry ingredients and butter milk, alternate these 2 ingredients, start with dry ingredients and end on dry ingredients, beat on low after each addition until just combined (avoid over mixing). Scrape the bowl down.
6. Add in the hot water + coffee mixture very slowly little by little and gently mix after each addition until combined. Avoid to add the hot water at once otherwise you will end up with scrambled eggs.
7. The batter will be very thin, but don’t worry because it will bake into amazingly moist cupcakes. Pour this batter into a measuring jug and distribute batter evenly into the cupcakes liners. Remember, fill the cupcakes liners 2/3rd the way full. You can also use ice cream scoop to fill the cupcake liner. Tap the muffin tin on the kitchen counter to remove the bubbles. Bake in the preheated Fan oven at 155C/311F for 20-22 minutes or until a toothpick inserted in the centre comes out clean.
8. Let the cupcakes cool inside the muffin tin for 10-15 minutes then transfer them on a wire rack to cool completely.

FOR BUTTERFLY PEA FLOWER POWDER BUTTERCREAM FROSTING

1. Take the softened butter in a large bowl and beat by an electric hand mixer for 3-5 minutes or until it becomes fluffy and light.
2. Add in the icing sugar in 2-3 batches and beat after each addition.                              
3. After each addition, beat for 2 minutes or until it becomes light and fluffy. After second addition of icing sugar, add vanilla extract and 1 tbsp whipping cream and beat until it becomes light and fluffy (about 2 minutes). After third addition, add 2 more tbsp of whipping cream and beat again to make it fluffy. Check its consistency, and add more whipping cream if needed. I added here 6 tbsp of whipping cream because I always love silky, smooth and pipeable consistency. But keep in mind it should hold its shape well when piped. After adding more cream, beat for 1-2 minutes to just make it light and fluffy again. Avoid over beating.
4. Spoon the buttercream frosting into a piping bag fitted with 1 M nozzle but you can use any nozzle of your choice.
5. Make swirls of frosting onto the cupcakes (make sure your cupcakes are cool enough).

FOR SNOW FLAKES

1. Melt the white chocolate in the microwave for 20 seconds burst to start with then stir and microwave it again for 10 seconds intervals until it is completely melted, stir in between.
2. While making the snow flake pattern melted chocolate should be warm but not hot. It shouldn’t be too cool, it will clog the hole. It should not be too hot, it will flow out quickly and it will be difficult to handle and make the pattern.
3. Select online any snowflake pattern of your choice. Repeat it on a blank document and take a print.
4. Fill a piping bag with melted white chocolate and snip the tip away. It should be very small hole.
5. Place a piece of acetate sheet over the snowflake pattern. Slightly dust the acetate sheet with icing sugar. It will make easy to remove snowflakes from the sheet without breakage.
6. Trace over the pattern with this warm white chocolate. Sprinkle icing sugar over the snowflakes immediately. You can also sprinkle shimmer(optional).
7. Keep them in the fridge for 20-30 minutes or for 10 minutes in the freezer to set completely.
8. Gently remove from the acetate sheet.
9. Place onto the frosted cupcakes. You can make them a day in advance but first dust any plate with icing sugar then place them over icing sugar and keep them in the fridge.

NOTES

1. These cupcakes remain moist and fresh up to 3-4 days in the fridge if you keep them in an airtight container. You can also freeze them without frosting for up to 1-2 months. Separately wrap in cling wrap then keep them in a zip lock bag and freeze. Take out to thaw for 1 hour to bring them to room temperature before decorating them.
2. You can make the frosting a day in advance but keep in an airtight container. Let it come to room temperature before beating it again. Before assemble the cupcakes, if frosting looks grainy or separated then you will have to give it a short whip to get it light and fluffy again and it will be good.