Chocolate Swiss Meringue Buttercream Cupcakes

First off…..I would like to say, I used a box mix to make 24 cupcakes and it turned out AMAZING!!!!!! I don’t know that I’ll ever make cake from scratch again! Although here’s a great chocolate cake recipe if you’d prefer to do one from scratch. I hate when I find a recipe, visit the blog and half of it’s not there – so there you go, fellow googler 😉

So why did you come here if I’m just telling you to use a box mix??

My icing!

I made, in my opinion, the most amazing chocolate frosting that has ever touched my lips.

It tasted like pudding :)

Chocolate Swiss Meringue Buttercream Icing:


  • 5 eggs whites
  • 1 cup + 2 tbsps of granulated white sugar
  • 1 tsp vanilla extract
  • 2 cups butter at room temperature (chopped into tbsp sized cubes)
  • 1 1/4 cups semi-sweet chocolate chips (melted and cooled)

Logan loved them


  1. Put egg whites and sugar in a mixing bowl.
  2. Fill a large saucepan halfway with water and heat on the stove over medium heat.
  3. Put mixing bowl with egg whites and sugar over the sauce pan water and whisk constantly until sugar is completely dissolved. (it will feel smooth between your fingers)
  4. Remove from heat and pour into the mixer bowl (or leave in same bowl if using a handheld mixer)
  5. Mix on low with the whisk attachment until frothy.
  6. Slowly increase speed until soft peaks form.
  7. Reduce speed and slowly add one piece of butter at a time, waiting until each is fully incorporated before adding another.
  8. Once half of the butter is added you can increase mixing speed and toss the rest in.
  9. Increase speed and mix on high for 5 mins.
  10. Add in the vanilla.
  11. Stop mixing and using a spatula slowly fold in the melted chocolate chips until combined.
  12. Then change to the paddle attachment and mix slowly to remove air bubbles and until icing reaches desired consistency.
  13. If your icing it too soft, toss it in the fridge, but keep in mind that it will behave like butter, so don’t leave it too long or you will end up with hard icing.
  14. Toss in a piping bag and pipe!
*I usually ice my cake/cupcakes and then toss them in the fridge. This will set the icing and then you can pull them out about an hour before serving*




1. Box mix or scratch??

2. what is the last thing you baked??


39 thoughts on “Chocolate Swiss Meringue Buttercream Cupcakes

    • hahaha – once I started making swiss meringue buttercream I rarely use those “icing sugar” recipes anymore….there’s something so nice about a light and simply sweet frosting.

      It’s crazy calories though – you should check out my halloween cucpakes – pumpkin buttercream YUM! and I want you to post more cupcake recipes. Yours look amazing!

  1. Box all the way-and I rarely bake! LOL!!

    By the way, got the email about the virtual race…is there still a lone 5K? I don’t run with anyone to be able to do a relay…not sure I am ready for a 10K…

    • there is ‘technically’ no lone 5k….but there are 24 people registered for the 5k so don’t worry if you don’t have a partner. Just run 5k and submit your time. I know Lindy was looking for a partner :)

      I will hook everyone up!

  2. Omg they LOOK like pudding! YUM!

    Sometimes I love making stuff from scratch, but there are times when I only have time for the boxed (and frankly there is nothing wrong with it because you know it will come out good!)

  3. I am SO jealous of your icing talent! I just put a big blob on and im done with it! Dont even get me started on doing letters for cakes. No one can ever read it. 😛
    These look amazing! Brownies from a mix are unbelievable too!

  4. Oh yum those look so delicious! You are a great at icing as well! Mine always look like a big blob! ha

    And yes I’m going to have to submit a picture as well!!! Thank you!! :) Can’t wait!

  5. Hi there. Thanks for sharing your recipes and tutorials. I made the swiss meringue last night, I don’t remember doing it before, I always use italian meringue. But I said let’s give a try. To shorten my experience, it looked great, but this morning I notice that it lost glossyness. I did hold its shape for awhile, but not for too long. What went wrong? may be more whisk? I dind;t use any butter, I just wanted the meringue. Can you help me? Thank you.

  6. Hi Ali,
    Thank you so much for posting the vid and recipe. I made my first ever SMBC today, using Chardonnay as flavor – wow! – it turned out *perfect*, it was easy, and tasted *sublime*! Thanks again, most grateful that you took the time to share.

  7. This recipe looks amazing, will for sure try it out tomorrow. I wonder if you could tell me, how many regular cupcakes could I frost with this recipe? Tks.

    • Hey Vane, thanks for visiting and I hope you love this recipe – it tastes amazing! I would say that it would ice 24 cupcakes or more doing the classic swirl with the wilton 1M tip. I think if you were just spreading the icing on it would do more. You could definitely half it if you’re only doing 12 cupcakes.

      I’ve iced two layered cakes using this recipe.

  8. hi.. i wanna try making this but its just i dont have the candy thermomenter to see the temp.. can i still make it even without the thermometer?

    • hey there, you do not need a candy thermometer. I don’t know if that’s what the lady in the vid used? I’ve never used a temp. For the egg whites I just put them over the hot water and whisk until the sugar is completely melted – no need for proper temps :)

  9. I love this buttercream! I made plain buttercream and put it in the fridge over night because I was making the cupcakes the next day. When I took out the frosting the next day it was hard like you said it would do. Do you know a safe way to save it without having to frost the cupcakes?!?! I’m going to make it for a bake sale soon and want to be able to make the frosting a day before. Thanks for the recipe because I always never liked the royal.

    • Yes! you can freeze it for a few months and it’s fine you can also keep it safe in the fridge for about a week. I don’t know if you’re familiar with swiss meringue buttercream but when you try to re-whip the hard (out of the fridge or thawed stuff) I find that scooping one cup of it out and microwaving it works AMAZING! all you have to do is use the paddle attachment and put it on the slowest setting and add the melted cup of frosting into the harder stuff……it will eventually start thickening (as in it’ll stop looking like cottage cheese and separated) then you can increase the speed slowly until it’s light and fluffy again :) hope that helps!

    • I have made tons of SMBC icing and yes, you can use liquid *pasteurized* egg whites in place of fresh ones, if you are concerned about salmonella. Just be sure to use 1/4 tsp. cream of tartar per egg white used, otherwise they may not stiffen up enough. I have had great results using the egg whites sold at Trader Joe’s and I add the cream of tartar slowly one spoon at a time, right at the beginning of the whipping process. Good luck, it’s really not hard to make with a little practice!

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