A ray of sunshine on the outside with a surprise filling on the inside. Ermine buttercream tastes very similar to Hostess cupcake filling, which is why I chose it. You can make a double batch of the Ermine buttercream instead of making the Swiss meringue for the petals, but warning, your cupcakes may be super sweet. I find having one buttercream as a filling and a different one on top balances the flavor better. Also, I used chocolate sprinkles in the center because they were easier to control, especially when the petals were hard and cold from being refrigerated. They can be easily picked off or moved if they land on the petals. I tried the centers with chocolate cookie crumbs and made a giant mess.

Makes 24

Ingredients

• 1 batch One-Bowl Chocolate Cake
• 1 batch Swiss Meringue Buttercream, dyed yellow

Ermine Buttercream Cupcake Filling

• 3 tablespoons all-purpose flour
• ½ cup (115 grams) milk
• 8 tablespoons (113 grams) unsalted butter, softened
• ½ cup (100 grams) granulated sugar
• 1 teaspoon vanilla extract

Ganache Centers

• 8 ounces (227 grams) semisweet chocolate, chopped
• 1 cup (240 grams) heavy cream
• Chocolate sprinkles, for decorating

Instructions

Make the Cupcakes

1. Following the One-Bowl Chocolate Cake recipe directions. Instead of making cake, line pans with cupcake wrappers, equally distribute batter and bake for about 15 to 18 minutes or until a toothpick comes out clean. Cool on racks before decorating.

Make the Swiss Meringue Buttercream

2. Follow the Swiss Meringue Buttercream recipe directions. Tint with desired about of yellow food coloring and set aside.

Make the Ermine Buttercream Cupcake Filling

3. Add the flour to a small saucepan and gradually whisk in the milk to combine. Turn the heat to medium and cook until thick, about 3 to 5 minutes. The consistency should be like a thin custard.

4. Strain the mixture into a clean bowl, cover with plastic and allow to cool to room temperature.

5. Cream the butter and sugar in a stand mixer with a paddle attachment on medium-high speed until light and fluffy, about 3 minutes.

6. Add the flour mixture and the vanilla, turn the mixer to high and beat for 7 to 10 minutes or until light and fluffy. Scrape down the sides of the bowl occasionally to make sure the whole mixture emulsifies.

Assemble the Cupcakes

7. Place the Ermine buttercream in a pastry bag fitted with a large star tip. Plunge the tip into the center of the cupcake, filling it until the top starts to rise. It’s okay if a little bit pops through. The ganache will cover it, so don’t be shy about adding the filling.

8. In a separate pastry bag fitted with a coupler and a small leaf tip, pipe a circle of leaves on the edge of the cupcake. Repeat with a second round of leaves inside the first set. Refrigerate to set. Make sure the petals are cold and hard before finishing the assembly.

Make the Ganache Centers

9. Place the chocolate in a small mixing bowl. In a small saucepan or in the microwave, heat the cream to a simmer and then pour on the chocolate. Allow to sit for a minute before whisking until smooth.

10. Fill the centers of each cupcake with ganache and sprinkle with chocolate sprinkles to finish. Allow to set before serving. Leftover cupcakes can be stored at room temperature or in the refrigerator in an airtight container for up to 3 days.