Mini Chocolate-Meringue Cupcakes

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Rated 4 stars out of 5
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  • Read 74 Reviews
Total Time:
2 hr 15 min
Prep
18 min
Inactive
1 hr 45 min
Cook
12 min
Yield:
18 to 20 mini cupcakes
Level:
Easy
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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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Newest Ratings and Reviews

Read all 74 reviews

  • on May 23, 2013

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    These are heavenly! I made them today and they are being devoured so quickly. We can't get enough of them. I told my sister I'm not happy that she made me make them because they are way too good.
    I did cut back on the cinnamon, only using 1/4 a teaspoon. That's the perfect amount. The cupakes didn't stick to the wrappers or anything. I will be making these often.

    people found this review Helpful.
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  • on February 05, 2013

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    Very tasty cupcakes, so moist, we loved it very very much....

    people found this review Helpful.
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  • 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!

    people found this review Helpful.
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