Yes, it's weird, I've baked for so long but never tried making a chocolate buttercream before. It's actually so much easier then the fruity flavour creams I make that I don't understand why I didn't do it earlier.
Worked well on top of vanilla cupcakes but I can see chocolate lovers putting this on top of chocolate cupcakes as well. Double whammy.
I know some people use melted chocolate but I used cocoa powder instead.
The cream was smooth, no powdery clumps and nicely flavoured.
Why I used cocoa powder?Several reasons:
1. I always have cocoa powder on hand as I use it for the cakes. Chocolate on the other hand, you'll want to buy specifically dark baker chocolate so it's deep in flavour and it has less added sugar.
2. It's bitter so it's great to use to balance the sweetness of the cream so it actually doesn't taste too sweet.
3. Easy to use! No need to slowly use a double boiler to melt the chocolate, wait for it to be the perfect temperature before you mix it in etc
All I did after the Swiss Buttercream was finished whipping was scoop in cocoa powder and mix.
4. Easy to adjust flavour. You can easily add more flavour by adding more powder where as if you melt chocolate, if you didn't melt enough, you have to go through the whole process to add more and it's honestly a pain.
Try it out! Easy and pipes very beautifully.
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