As a baker, you don’t tend to hear a lot of complaints about cupcakes. What’s to complain about? Hi, I made you a tiny individualized cake! The only thing I sometimes hear – and agree with – is that the frosting is too sweet. There seems to be a bit of a rock and a hard place with frosting – you’re either doing a super-buttery Swiss or Italian meringue buttercream (which can be finicky and which some people don’t find sweet enough) or a classic American buttercream (butter + powdered sugar). That’s the too sweet one. Honestly, I love all frostings, but I don’t begrudge people who don’t love a big pile of American buttercream.
One of those people is my boyfriend. He’s very into the “classics,” but he lives with an adventurous cook and food blogger. So for every cheese pizza, he puts up with about ten of my experiments. Granted, I think most people, including him, would say that’s a good problem to have, but for his birthday he gets to pick his own full “classic” menu – and capping off this one was chocolate cupcakes with chocolate frosting, which was the perfect chance for me to make my absolute favorite chocolate frosting. I can’t believe I haven’t shared it on here yet – I actually went back through my archives to make sure I hadn’t.