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"Soft Serve" Cupcakes

A fun chocolate cupcake with peanut butter Swiss Meringue buttercream that is dipped in chocolate to give it a "Soft Serve" ice cream look.
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Course Dessert

Ingredients
  

For Cupcake

  • 1½ cup sugar
  • 1½ cup flour
  • ¾ cup unsweetened cocoa
  • 1½ tsp baking soda
  • 1 tsp baking powder
  • ¾ cup buttermilk
  • ⅓ cup canola oil
  • ¾ cup warm water
  • 2 eggs
  • 1 tsp vanilla

For Peanut Butter Swiss Meringue buttercream

  • 1 portion Swiss Meringue Buttercream
  • ½ cup smooth peanut butter
  • 1 tsp vanilla

Chocoalte Glaze

  • 300 grams dark chocolate
  • 2 tsp coconut oil

Instructions
 

To make cupcakes

  • Preheat oven to 180 C. Line standard muffin tin with paper liners,
  • In a large bowl, whisk sugar, flour cocoa, baking soda, and baking powder. Add buttermilk, oil and warm water and whisk to combine. Add eggs then vanilla whisking until smooth.
  • Divide batter evenly in muffins tins, each should only be ⅔ full.
  • Bake until cupcake springs bake. roughly 20 mins. Set aside to cool completely

To make peanut butter Swiss Meringue Buttercream

  • See instructions for making Swiss Meringue Buttercream.
  • Divide buttercream in half. Stir peanut butter into half and place in a pastry bag with no tip. Stir vanilla into other half and place into another pastry bag without a tip.
  • Fit a larger pastry bag with a large round tip , then snip the peanut butter and vanilla pastry bag then put them both into the larger pastry bag with tip, this will create the two tone buttercream swirl.
  • Squeeze gently until both flavours come out evenly then pipe a swirl onto the cupcake - to look like a soft serve ice cream.
  • Chill cupcakes in fridge for at least 45 minutes prior to glaze. It is important for the buttercream to be set and well chilled prior to the glaze, I actually leave it overnight.

Chocolate Glaze

  • Put chocolate and coconut oil In a heatproof bowl, microwave for one minute. Stir until smooth, return to microwave in short burst if needed to melt more until smooth consistency achieved. Transfer into a tall container and let cool slightly- smooth but not warm.
  • Gently dip cupcake into glaze to coat the top. repeat if necessary but make sure to let it drip off upside down to create the ice cream look,
  • Return to cupcake to fridge to set, will probably take an hour for the chocolate to harden