For chocolate and coffee lovers. Transfer chocolate sheet tutorial.
These cupcakes I made for birthday party for a "small singer girl" and were successful.
They were eaten within moments.

Ingredientes:
Cupcakes:
• 80 g – 2/3 cup cake flour
• 20 g – 3 tbsp Dutchprocessed cocoa powder
• 120 g – ½ cup granulated sugar
• ½ tsp baking soda
• ¼ tsp salt
• 60 g ⅓ cup melted chocolate chips of milk chocolate
• 50 g ⅓ cup butter unsalted
• 60 g – ¼ cup yoghurt
• 3 eggs
• 1 tbsp coffee extract

Coffee meringue cream:
• 5  egg whites M size
• 160 g – ¾ cup sugar granulated
• 300 g butter unsalted
• 2 tsp instant coffee melted in 23 tbsp hot milk
• 1 tsp coffee extract (optional)

Decoration:
• transfer folie musical theme (optional) + white chocolate (optional)
• chips of milk chocolate
• chocolate twisters decoration

These cupcakes:
• look on the top very attractive
• flavour pairing chocolate and coffee is so yummy
• a good idea for birthday party or musical event celebration
• have a velvety and stable swiss meringue cream
• videorecipe contains tutorial for chocolate trasfer sheet making


Tips for success!
• Thus, temperature is a massive factor in buttercream’s texture.

• Buttercream has curdled?
A buttercream that has separated is also sometimes referred to as “broken.” If you see unattractive lumps and curds, this indicate that the butter is too cold.
To fix it, place the bowl containing buttercream over a warm water bath. Once the mixture has started loosening, and the frosting has slightly melted around the very edges, you put it back in the mixer. Start it slow with a whisk attachment and gradually increase the speed and resume beating it for about four to five minutes until it reforms and fixes itself. Thus, temperature is a massive factor in buttercream’s texture.
 
• Cupcake tin sizes may vary. If your tin/cases are larger or smaller than typical, expect this recipe to make less/ more than the amount specified.

• Transparent sheets have an edible layer made from cocoa butter.

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Bye,
Petra