Ingredients
Cupcakes:
- 2 large egg yolks, at room temperature
- 1/4 cup vegetable oil
- 2/3 cup sugar
- 2 tablespoons unsweetened cocoa powder
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon fine sea salt
- 1/2 cup semisweet chocolate chips, melted
- 1/4 cup cake flour
- 3 large egg whites, at room temperature
Topping:
- 1 cup semisweet chocolate chips, melted
- 1 tablespoon vegetable oil
- Special equipment: a (24-count) mini-muffin pan, 18 to 20 (1.25-inch diameter) paper mini-muffin cup liners, recommended: Wilton
Directions
For the cupcakes: arrange an oven rack in the center of the oven and preheat the oven to 350 degrees F. Line a 24-count mini-muffin pan with 1.25-inch diameter paper liners and set aside.
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. Mix in the melted chocolate chips and stir until smooth (mixture will be thick).
In a separate bowl, using an electric hand mixer, beat the egg whites at high speed until they hold soft peaks, about 3 minutes. 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. Stir 1/3 of the egg white mixture into the chocolate mixture. Using a spatula, fold the remaining egg white mixture. In batches, sift the flour over the batter and fold it in using a spatula. Fill each paper liner to the top with batter and bake for 12 minutes until puffed. Remove from the oven and let cool for 15 minutes.
For the topping: In a small bowl, combine the melted chocolate chips and oil. Stir until smooth.
Using a fork, drizzle the chocolate mixture over the cupcakes. Allow the topping to harden for at least 1 1/2 hours at room temperature before serving. Store at room temperature in an airtight container.
















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By romerodejesus
Brooklyn, NY
on February 05, 2013
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Very tasty cupcakes, so moist, we loved it very very much....
By MichelleCooksBest
Fort Lauderdale, FL
on December 30, 2012
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I made these last night and they were delish! I used a variety of MINT CHOCOLATE CHIPS and REESES PEANUT BUTTER CHIPS to drizzle on top rather than just the chocolate chips.. a little messy putting in the mini muffin tins but they were amazing. !fellow bakers!- remember not to over-beat your egg whites once you pour in the sugar!! and if your not a fan of cinnamon? (which I am but not in chocolate ONLY USE A 1/4 TSP! : Giada, your amazing... and the way you come up with chocolate recipes is fantastic. love ya!
By calwyn408
Turku, Finland
on August 28, 2012
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This things were great; whenever I make them, I only get a few, everybody else eats them so fast! However, I'm giving this a four because the merigue made them flaky on top, and they fell apart when I tried to take them out of the muffin paper. I would recommend letting the merigue deflat a bit, or not to beat it a much as said, so they aren't so flaky. Otherwise they are pretty good, a party favorite, and are even better with the top dipped in chocolate, instead of drizzled.
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