****featured album: Riot! by Paramore (2007)

Swiss Chocolate Cake

• 1½ cups sugar
• 1 cup all purpose flour
• ½ cup flour
• 1 cup unsweetened cocoa powder
• 1½ tsp baking powder
• 1 tsp baking soda
• ½ tsp salt
• 2 sticks cold unsalted butter, cut into small cubes
• 4 eggs
• 1 cup sour cream
• 2 tsp vanilla

Swiss Meringue Buttercream

• 5 large egg whites
• 1 1/4 cups granulated sugar
• 3 sticks softened butter
• 2 tsp vanilla

1. Preheat oven to 350 degrees.
2. In a large bowl, mix dry ingredients. Add in the butter until mixture looks like crumbs. Add in the sour cream, eggs, and vanilla and mix until incorporated.
3. Fill cupcake liners 2/3 of the way. Bake for 15-17 minutes or until toothpick inserted in center comes out clean.

Swiss Meringue Buttercream

1. Make a double boiler by placing your metal mixer bowl over a saucepan of simmering water. Make sure the bowl doesn’t touch the water.
2. Add egg whites and sugar to the bowl, whisking slowly until until the sugar has dissolved and the eggs are hot. Remove from heat and place bowl back on mixer.
3. Whip mixture until the meringue is thick and the bottom of the bowl has cooled.
4. Remove whisk attachment and replace with paddle attachment. Add butter cubes to mixer, while mixing on low speed, one at a time until well mixed. Add the vanilla and salt, continuing to beat on low speed until well combined. If buttercream consistency is runny, cool off in refrigerator.