ComingSoon is debuting an exclusive My Pokemon Baking Book recipe from the Pokémon-themed cookbook that debuts September 19.
Preheat the oven to 350°F. Line a standard muffin tin with 12 paper cupcake liners .
Add the sugar and oil to the bowl of a stand mixer fitted with a paddle attachment. Beat on low to combine, then add the eggs and vanilla, beating until smooth. With the mixer running, slowly add the buttermilk mixture. Increase the mixer speed to medium and beat until smooth and slightly thickened, about 5 minutes.
Divide the batter between the liners and bake for 16 to 18 minutes, until a cake tester or toothpick inserted into the center of the cupcakes comes out clean. Let cool completely.While the cupcakes cool, make the buttercream. Fill a medium saucepan with about ½ inch of water. Set over medium-low heat and allow it to come to a bare simmer. Add the egg whites, sugar, salt, and cream of tartar to a metal mixing bowl.
Add the white chocolate, dark chocolate, and red candy melts to separate microwave-safe bowls. Working one at a time, heat each bowl in 30-second bursts, stirring each time, until all three are melted and smooth. Add a very small amount of dark chocolate to the white chocolate and stir to make a tan color, adding more dark chocolate as needed to match the coloring of the buttercream. Transfer the two chocolates and candy melts to separate piping bags fitted with fine writing tips.
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