Chocolate Cupcakes With Meringue Frosting
Serves: 4
Magnus Pfeffer
1 January 1970
Based on User reviews:
56
Spice
44
Sweetness
38
Sourness
37
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
1 cup
All-Purpose Flour1 cup
Wheat Flour (whole-)2 tbsps
Unsweetened Cocoa Powder1 tsp
Baking Powder1 tsp
Baking Soda1 tsp
Ground Cinnamon2 large
Egg1 cup
Vegetable Oil1 tsp
Vanilla Extract3 large
Egg White1 cup
Granulated Sugar1 tsp
Cream Of TartarDirections:
1
Make the cupcakes: Preheat the oven to 350 degrees F
2
Line a 12-cup muffin pan or two 24-cup mini muffin pans with paper liners; lightly spray the liners with cooking spray
3
Soak the prunes in a bowl with 3/4 cup hot water until softened, about 10 minutes
4
Pour into a blender and puree until smooth
5
Whisk the all-purpose flour, whole-wheat flour, cocoa powder, baking powder, baking soda, salt and cinnamon in a large bowl
6
In another bowl, whisk the prune puree, brown sugar, eggs, yogurt, vegetable oil and vanilla
7
Fold the wet ingredients into the dry ingredients until just combined (it's fine if there are a few lumps)
8
Divide the batter among the muffin cups, filling each three-quarters of the way
9
Bake until a toothpick comes out clean, 18 to 20 minutes for standard-size cupcakes, or 12 to 14 minutes for minis
10
Transfer to a rack and let cool in the pan, 10 minutes, then remove from the pan to cool completely
11
Make the frosting: Whisk the egg whites, granulated sugar, cream of tartar and salt in a heatproof bowl set over a saucepan of simmering water (do not let the bowl touch the water) until the sugar dissolves, 1 to 2 minutes
12
Remove the bowl from the pan
13
Transfer the egg white mixture to a stand mixer fitted with the whisk attachment; beat on medium-high speed until stiff peaks form, 3 to 5 minutes
14
Sift in the cocoa powder and add the vanilla and orange zest; beat to combine
15
Spread the frosting on the cupcakes
16
Photograph by Kang Kim