Chocolate Baby Shower Cupcakes + Italian Meringue Buttercream Recipe! #tipit by Chocolate Baby Shower Cupcakes + Italian Meringue Buttercream Recipe! #tipitIngredients 3/4 cup boiling water 3/4 cup dutch-processed cocoa powder 2 1/2 cups all purpose flour 1 teaspoon baking soda 1 teaspoon baking powder 6 ounces unsalted butter, room temperature 2 cups granulated sugar 3 large eggs, room temperature 1 teaspoon fine salt 1 teaspoon vanilla extract 1 cup buttermilkDirections Preheat oven to 350F and place rack in center position. Line muffin pan with paper liners; set aside until needed. In a medium bowl, whisk together boiling water and cocoa powder until smooth; cover with plastic wrap and cool until needed. In another medium bowl, whisk together the flour, baking soda, and baking powder; set aside until needed.In the bowl of a stand mixer fitted with a BeaterBlade attachment, cream butter and sugar for a couple minutes until light and fluffy. Add eggs, vanilla, and salt; mix until combined. Add cooled cocoa mixture, flour mixture, and buttermilk; mix just until combined. Use a #20 scoop to fill cupcake liners and tap the pan on the counter to even the level of batter before baking. Bake cupcakes for 15-20 minutes until a toothpick inserted in the center comes out clean. Cool cupcakes in pan for several minutes before transferring to a cooling rack to cool completely. Italian Meringue ButterCream Ingredients 1 pound unsalted butter, room temp (must be unsalted) 5 egg whites 1 1/4 cups granulated sugar (divided 1 cup, and 1/4 cup) 1/2 teaspoon cream of tartar 4 tablespoons water 1 1/2 teaspoons pure vanilla extract Have butter ready at room temperature.Directions In a small, heavy bottomed sauce pan, make the sugar syrup by heating the water and 1 cup of sugar to 248-250F (this will take 5-10 minutes). In the meantime, whip the egg whites and cream of tartar in the bowl of a stand mixer until soft peaks form. Slowly add the remaining 1/4 cup sugar; continue beating until egg whites reach stiff peaks. Turn off mixer if the sugar syrup hasn't reached 248-250F yet. When the sugar syrup is ready, and the mixer on low speed, carefully pour the hot syrup into the whipped egg whites, just between the wall of the bowl and the whisk, being careful not to allow the syrup to hit the whisk. Increase the mixer speed to medium and whip until the meringue has cooled completely (check by feeling the bottom of the bowl). Once the meringue has cooled completely, slowly add the butter, 1 tablespoon or so at a time, until all the butter is incorporated. If the mixture looks curdled or "broken" at any time, increase the mixer speed and beat until it smooths out before adding more butter (if the mixture or your kitchen is too warm, a short rest in the fridge may be necessary). Beat in the vanilla and prepare to indulge!!