I used this cupcake recipe but I’ve had better. So, use this frosting but switch up the cupcake till you find the perfect one for you:
2 cups powdered sugar, sifted
1/2 cup unsalted butter, room temp
1 tsp vanilla extract
2 T heavy cream
Cream butter, add in powdered sugar, add in vanilla. Top cupcakes and then pile on high the coconut. Can’t go wrong.
The next recipe must be the creamest, smoothest, fluffiest buttercream I’ve had. The trick is room temp butter and reading the directions – setting timers for the beating of the frosting. It takes a while, bu tis worth the effort.
2 oz scharffen berger 82% dark chocolate (or any other high quality chocolate), melted
5 egg yolks, room temp
1/2 cup sugar
1/2 cup dark corn syrup
3 sticks unsalted butter, room temp
2 T espresso (1 shot)
Garnish: chocolate covered espresso beans
Melt chocolate, let come to room temp. Cream eggs for 4 minutes until light and fluffy. While beating eggs, heat the sugar and syrup, stirring often, on medium high heat until sugar is dissolved and bring to a boil for 30 seconds. Pour a steady stream of the sugar mixture into the butter bowl, while the beaters are on. When it is all mixed, scrape down the sides. Add in the butter about a 1/4 stick at a time, until the butter is well-incorporated. Combine the espresso and the chocolate. Add in and stir until no more streaks appear. Frost chocolate cupcakes. This is a Sara Foster recipe from Fresh Every Day – hands down my favorite cookbook (and the one with the most stains).
The cupcake was good, but not the best chocolate cake I’ve ever had. I may not be the best judge because I’m not a huge chocolate cake fan, but I’m not a huge mocha fan either and loved the buttercream.
Whichever buttercream you decide upon – just eat buttercream, ok, in moderation. However you define modification.