Chocolate Cupcakes with Matcha Italian Meringue Buttercream

The Cupcakes (Williams-Sonoma recipe)

2/3 cup all-purpose flour

2 1/2 Tbs. unsweetened cocoa powder

3/4 tsp. baking powder

1/4 tsp. salt

3 oz. bittersweet chocolate, chopped

11 Tbs. unsalted butter, cut into pieces

3/4 cup plus 2 Tbs. sugar

3 eggs, at room temperature

1 tsp. vanilla extract

Preheat an oven to 350°F. Line a standard 12-cup muffin pan with paper or foil liners.

In a bowl, whisk together the flour, cocoa powder, baking powder and salt. Place the chocolate and butter in a large heatproof bowl and set over but not touching simmering water in a saucepan; stir frequently until melted and smooth, about 5 minutes. Remove the bowl from the saucepan and let the chocolate mixture cool to room temperature, 10 to 15 minutes.

Using a wooden spoon, stir the sugar into the chocolate mixture until combined. Stir in the eggs one at a time, beating until combined after each addition, then beat in the vanilla. Gently fold in the flour mixture just until no traces of flour remain; do not overmix.

Divide the batter evenly among the prepared muffin cups, filling each about three-fourths full. Bake until a toothpick inserted into the center of a cupcake comes out with only a few moist crumbs attached, 22 to 24 minutes. Transfer the pan to a wire rack and let cool for 5 minutes. Then transfer the cupcakes to the rack and let cool completely, about 1 hour.

The frosted cupcakes can be refrigerated in an airtight container for up to 3 days; bring to room temperature before serving. Makes 12 cupcakes.

The Matcha Italian Meringue Buttercream

1 cup sugar

¼ cup water

5 egg whites

2 Tablespoons sugar

1 lb butter, cut into tablespoons

1 Tablespoon Matcha powder

In a heavy sauce pan, dissolve 1 cup of sugar completely in 1/4 cup of water. When the sugar is completely dissolved, crank up the heat and wait for it to boil.

Once the sugar has come to a boil, cover the pan for exactly 2 minutes. Start beating egg whites.

After boiling for 2 minutes, uncover the saucepan, and tilt/swirl the pan gently until the temperature reaches 245 degrees.

While the sugar syrup is climbing in temperature, add 2 tbsp of sugar to the egg whites and continue to beat until soft peaks form. At this point, you're ready for the sugar syrup.

Remove the sugar syrup from the heat immediately as soon as temperature reaches 245, and slowly pour into the egg whites while it is rapidly beating.

Mix on medium-high speed for 5-7 minutes, or until the bowl has come to room temperature.

Once the bowl has cooled, incorporate the butter slowly, one tablespoon at a time.

When the buttercream is ready, add 1 tablespoon of Matcha powder and beat on medium speed for about 30-60 seconds, until it is fully incorporated.

Frost cupcakes and decorate with silver drages.

Credit: http://domesticgoddessadventures.blogspot.com/2009/11/chocolate-cupcakes-with-matcha-italian.html