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Mini Chocolate-Meringue Cupcakes Recipe

Mini Chocolate-Meringue Cupcakes

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (74)

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Average Rating:

Total Reviews: 74

Showing 51-60 of 74

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  • on February 06, 2010

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    They turned out perfectly. I did not have cake flour so I mixed flour (1/2 cup and corn starch (1 Tablespoon together. Now I am ready for next time. Like many other reviews. They are crispy - crackly on top and a moist cake.
    Thanks for a great recipe

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  • on February 05, 2010

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    I WAS EXPECTING A DEEP RICH CHOCOLATE FLAVOR, WITH A LIGHT MOIST CAKE. MINE DIDNT HAVE MUCH CHOCOLATE FLAVOE AND WERE VERY DENSE. I DID ALTER A BITE. I USED SPLENDA TO CUT THE CALS OUT. I RECOMMEND JUST GO FOR THE CALS. I DONT THINK I'LL BE MAKING THESE AGAIN. I USALLY LOVE ALL GIADAS RECIPES. I WAS VERY DISAPPOINTED

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  • on February 03, 2010

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    I was impressed with how these turned out. The bottoms were moist and rich, yet somehow light in texture. The top was almost like a crumbly cocoa like cover, drizzled with the melted chocolate added yet another texture dimension. My kids loved them! They were a bit tricky to prepare, especially for a novice baker like me, but if you follow the directlons carefully, room-temp eggs, adding sugar to egg whites gradually, cake flour sifted in batches, etc., they should come out great. I will note that my first addition of egg whites to the chocolate was definately stirred in, not folded, since the chocolate was indeed very thick. Leave it to Giada and her chocolate!

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  • on February 01, 2010

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    I made these on a whim since I had all the ingredients on hand already. They are ok, but I probably wouldn't make them again. I really didn't like the cinnamon with the chocolate...if you like that combo then you'll like these because the cinnamon is really strong. I was looking for more of a chocolate flavor. Also, I understand the texture of these aren't suppose to be like traditional cupcakes, but personally, the finished product wasn't impressive. It wasn't worth all the trouble of dirtying up 3 bowls to make these.

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  • on January 31, 2010

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    The mini cupcake is so good...we can't stop eating them...:- I substitute my husbands hazelnut flavored coffee for the cinnamon. I don't have a vanilla so I forgo it. Still taste good. I don't have cake flour, used regular flour instead. When they were done which is 12 minutes exactly, they looked like little popovers. My husband ate one straight from the oven. Very light and fluffy. Will do it over and over again. Thanks Giada!

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  • on January 31, 2010

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    If you watched the show, Giada says to use both but put in different bowls. Great cupcakes.

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  • on January 31, 2010

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    You had a still frame picture titled "Cooking For Real" on the screen the whole time this episode aired. I could hear Giada's voice but no video. Please air this one again.

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  • on December 05, 2009

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    Mine also fell but looked nice during baking. Also I sprayed my pan instead of lining it... bad idea you can't get them out in one piece. They taste great we will enjoy eating them anyway.

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  • on December 02, 2009

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    The recipe calls for egg yolks, but I think it is suppose to be egg whites. Is that right?

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  • on November 11, 2009

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    I made these cupcakes at the request of my 4 year old son who watched the show with me. They were easy to make and the perfect size for kids. I was a bit concerned about the cinnamon, but I added it anyway. I thought it added an interesting twist. My cupcakes did deflate a bit, but it wasn't a big deal. The cupcakes were light and delicious with a decadent and slightly gooey chocolate center. It's a perfect bite of chocolate and a great compromise when you are craving chocolate cake. I will be making these again.

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