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 gourmetgirl75
on May 22, 2012
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Super delicious! These have a nice crispy, light top because of the meringue...but then they are soft and chocolatey on the inside. Just the right amount of sugar, not too sweet. Perfect Giada! Love them!
By Tinarita
Texas
on March 02, 2012
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These little light fudgey gems of delight are so addictive! I followed the recipe exactly, and they turned out perfectly. You have to fill the cups to the top as she said. They puff up, then when they cool, they flatten out and get a nice light and airy, slightly crispy crust...like an angel food cake, since you're using meringue. My husband went crazy over these. He said, "You eat one, and it's like a little chocolate puff, but then it doesn't feel like you ate one, so you eat another and another!" Ha! Good description! My mom cannot have dairy, so this recipe is perfect for her. I just have to sub dark chocolate for the semi-sweet. I'll probably add a bit of espresso powder, too, to ramp up more on the decadence. Yum! Can't wait! P.S. I used the exact amount of cinnamon and we did not taste it. I think it just helps to enrich the chocolate flavor, in this case.
By sweettooth27
new york
on February 23, 2012
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That look, smell, and taste great, but the one and only problem is that they don't rise at all. My cupcakes came out so small but luckily I used a big muffin pan and it made them look "mini" like in the name. I made a ganache for the mini cakes and dipped the tops into them. They were light and fluffy... I loved them but I hate how they did not rise at all. Maybe just a little bit of baking power or soda will do the trick. I did nto use cinnamon but replaced it with more cocoa powder. They did form a nice little crust on top, just as a brownie would. It was delicious but very disappointing. I'll try again with my levening agents. I'm planning to put hight on the cupcakes by frosting them with some chocolate frosting, maybe they'll work out nicely.
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