Chocolate Cupcakes with Swiss Meringue Buttercream Flowers - Featuring Russian Piping Tips

Have you heard of Russian Piping / Icing Tips before?  They are my latest discovery and obsession!  Think about it, for someone who is not very good at decorating with buttercream and frosting, I actually managed to create these gorgeous flower cupcakes!  It’s got to be a foodie blogger’s dream comes true!



The piping tips are quite easy to use and the results are simply stunning!  Look at these cupcakes for a second, aren’t they gorgeous?  I say they are definitely the most beautiful cupcakes that I’ve ever created!  



The icing/piping tip set that I’ve got online comes with 10 metal tips, and one plastic tip that allow you to put 3 different colored icing in 1 pastry bag.  In this recipe and video tutorial, I’m only testing 2 of them and the rest have got to wait for another time.  The 2 piping tips I used for this post are the roses and tulips shaped ones.  The buttercream flowers that I created using these piping tips are simply breath taking!  If I can do it, anyone can definitely do it as well!



Besides trying out new icing tips, I’m also testing out these “Color Cups” cupcake liners for the very first time.  I’m definitely in love with them.  As you can see, the cupcake liners truly stay vibrant even after baking!  They are just as easy to use when compared to everyday paper cupcake liners.  They are only slightly more expensive than the regular liners. In my humble opinion, they are totally worth the extra bucks especially if you’re baking for parties and gatherings!



These cupcakes are simply scrumptious!  The cupcakes are dark chocolate cupcakes using my favorite Valrhona Unsweetened Cocoa Powder for the deep chocolatey flavors.  The cupcakes are super easy to put together and they are moist and fluffy!



The cupcakes are topped with Vanilla Bean Swiss Meringue Buttercream that are smooth and silky!  I dyed it into 4 different colors using some store-bought all-natural food coloring.  You can see all the products that I used in today’s video tutorial above and I’ll also list them out at the end of this post for your convenience!  If you’re not sure about creating your own gorgeous cupcakes for your next tea party or for someone’s birthday, think again!  These Russian Piping Tips definitely boosted my confident in cake/cupcake decorating and I can foresee more cupcakes in my kitchen in the near future!



Thank you so much for stopping by today!  Remember, Eat, Drink, and Be Happy!  See you all next week with another fun recipe!

Tools and ingredients used:
Cupcake Pan (Click here for more information)
Color Cups Cupcake Liners (Click here for more information)
Valrhona Unsweetened Cocoa Powder (Click here for more information)
Cake Flour (Click here for more information)
Ice Cream Scoop (Click here for more information)
Whisk (Click here for more information)
Russian Piping Tips Set (Click here for more information)
Wilton #67 Leaf Piping Tip (Click here for more information)
Disposable Piping Bag (Click here for more information)
All Natural Food Coloring (Click here for more information)
Organic Vanilla Extract (Click here for more information)
Measuring Spoons Set (Click here for more information)
Stand Mixer (Click here for more information)
Cooling Racks (Click here for more information)
Baking Sheets (Click here for more information)
Kerrygold Butter (Click here for more information)
Heat Proof Measuring Cups (Click here for more information)



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Chocolate Cupcakes with Swiss Meringue Buttercream Flowers:
Makes: 15 cupcakes

1/2 cup unsweetened cocoa powder
1 1/4 cup cake flour
½ teaspoon kosher salt
½ teaspoon baking soda
1 cup sugar
12 tablespoons unsalted butter, softened
2 large eggs, at room temperature
1 teaspoon vanilla extract
3/4 cup milk, room temperature

Preheat oven 350F. Line a cupcake pan with cupcake liners.

In the bowl of a stand mixer fitted with the paddle attachment, add the cocoa powder, cake flour, salt, baking soda, and sugar. Turn mixer on low speed and mix the ingredients for a minute. Then, add the softened butter until well incorporated.

In a measuring cup, whisk the milk, eggs, and vanilla extract until well combined.

Add egg mixture into to dry ingredients in a slow and steady stream until no dry ingredients are visible. Scrape down sides of the stand mixer bowl and beat the batter for another 30 seconds.

With a 1/4-cup ice cream scoop, fill each paper cup to about 3/4 of the way. Bake the cupcakes in the preheated oven for 20-22 min or until a toothpick inserted and comes out clean. Cool completely on a wire rack before piping buttercream/frosting.







Swiss Meringue Vanilla Bean Buttercream:
1/2 cup sugar
2 large egg whites
1 1/2 sticks (6 ounces) unsalted butter, at room temperature
2 teaspoons vanilla bean paste

In the bowl of a stand mixer or a heat proof bowl, add the sugar and egg whites together. Whisk constantly over a saucepan of simmering water. Keep whisking the mixture over the heat, until it feels hot to the touch, about 2 to 3 minutes.

Remove from heat and place the bowl back to the stand mixer fitted with the whisk attachment and beat the meringue on medium high until the stand mixer bowl is cool to touch.

Switch to the paddle attachment and add the butter, one tablespoon at a time, beating until smooth. Once all the butter is in, add the vanilla bean paste and beat the buttercream until thick and very smooth, about 6-10 minutes.

**Please refer to my YouTube video tutorial above on piping and decorating tips***