Elle Decoration, H&M, and chocolate cupcakes.

This week I have been working with H&M Home and Elle Decoration to style the "HM loves Elle'" event that runs this week, until May 18 at the new H&M location on Bogstadveien in Oslo.

For the opening event, Editor Line Dammen spoke about trends, the collection, and how to mix and match - while guests mingled and viewed Elle's top 10 from the H&M line. It was a great night with lots of shopping, inspiration, wine and fantastic 'american style cupcakes'!

I will be sure to post some images of the set up as soon as I can.

For now, here is a recipe for my favorite cupcakes that I think I will make this weekend (I couldn't get enough)….and a link to the Elle blog with some images.

Happy baking!

Chocolate Cupcakes with Ganache and Meringue Buttercream Frosting

for cupcakes:

60 g semisweet chocolate, chopped

30 g milk chocolate, chopped

110 g unsalted butter, room temperature

100 g granulated sugar

2 large eggs

1 teaspoon vanilla

110 g flour

1/2 teaspoon baking powder

1/4 teaspoon salt

110 g sour cream

for the ganache filling:

50 g heavy cream

75 g bittersweet chocolate

for the frosting:

100 g egg whites (about 3 medium)

200 g sugar

150 g unsalted butter, room temperature

8 tablespoons cocoa powder

ganache:

Bring heavy cream to a boil and pour over chocolate. Mix slowly starting from the center until all is incorporated and thick. Let cool completely about one hour. Once cooled, whip until thick.

cupcakes:

In a bowl over a saucepan of hot water, melt semisweet and milk chocolates, being careful not to burn. Let cool to room temperature.

Beat butter until softened. Add sugar and beat until light and fluffy.

Add eggs one at a time, beating until well combined. Beat in vanilla and chocolate.

In a separate bowl, sift together flour, baking powder and salt.

Stirring well, add a third of the dry ingredients into the butter and sugar mixture alternately with the sour cream. Make 3 additions of dry ingredients and 2 of sour cream, finishing with the dry.

Scoop batter into cupcake cups filling 2/3 of the way to top.

Bake cupcakes at 180℃ degrees for 22-25 minutes, or until a toothpick comes out clean.

Transfer to rack and let cool completely.

Cut the tops from the cupcakes and scoop in one heaping teaspoon of ganache filling.

Replace tops and press down gently.

frosting:

With an electric mixer, whisk together egg whites and sugar lightly. Place over a water bath until sugar is dissolved and the mixture is warm to the touch. Whip until the mixture forms stiff peaks.

Continue whipping until the mixture feels cool. Add butter, one tablespoon at a time, whipping until each tablespoon is incorporated and desired consistency is reached.

Add in cocoa powder and stir until combined.

*makes 12 cupcakes.

Styling and Food: Tara Ballantyne

Photography: Trine Thorsen