Mini Chocolate-Meringue Cupcakes
Serves: 2
Presley Zulauf
1 January 1970
Based on User reviews:
47
Spice
61
Sweetness
60
Sourness
42
mins
Prep time (avg)
5.8
Difficulty
Ingredients:
2 large
Egg Yolk (at room temperature)1 tbsp
Vegetable Oil2 cup
Sugar2 tbsps
Unsweetened Cocoa Powder1 tsp
Pure Vanilla Extract1 tsp
Ground Cinnamon1 tsp
Fine Sea Salt1 cup
Cake Flour3 large
Egg White (at room temperature)Directions:
1
Watch how to make this recipe
2
Special equipment: (24-count) mini-muffin pan, 18 to 20 (1
3
25-inch diameter) paper mini-muffin cup liners, recommended: Wilton For the cupcakes: arrange an oven rack in the center of the oven and preheat the oven to 350 degrees F
4
Line a 24-count mini-muffin pan with 1
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25-inch diameter paper liners and set aside
6
In a medium bowl, using an electric hand mixer, beat the egg yolks, vegetable oil, 1/3 cup of the sugar, cocoa powder, vanilla extract, cinnamon, and salt, at high speed until smooth, about 2 minutes
7
Mix in the melted chocolate chips and stir until smooth (mixture will be thick)
8
In a separate bowl, using an electric hand mixer, beat the egg whites at high speed until they hold soft peaks, about 3 minutes
9
With the machine running, gradually add the remaining 1/3 cup sugar and continue to beat until the mixture holds stiff peaks, about 2 minutes
10
Stir 1/3 of the egg white mixture into the chocolate mixture
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Using a spatula, fold the remaining egg white mixture
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In batches, sift the flour over the batter and fold it in using a spatula
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Fill each paper liner to the top with batter and bake for 12 minutes until puffed
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Remove from the oven and let cool for 15 minutes
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For the topping: In a small bowl, combine the melted chocolate chips and oil
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Stir until smooth
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Using a fork, drizzle the chocolate mixture over the cupcakes
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Allow the topping to harden for at least 1 1/2 hours at room temperature before serving
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Store at room temperature in an airtight container