Mini Chocolate-Meringue Cupcakes

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Made these today for my family for Valentines Day, & they LOVED them! I agree that cinnamon is strong & would use less, but they were delicious! Definetly a keeper! Instead of "drizzling" the topping...I "dunked" the cupcake into the mixture...Wonderful!!! A few red non pareils on top that gives a little crunch! AWESOME!!! Love Giada!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I have made these 6 or 7 times, everytime they turn out a little different but they are always great. Cinnamon can be strong so I use a little less (and I am a cinnamon lover If you are not a baker these can be a little tricky to make the first time, you really have to follow the steps carefully, and you may have to make a couple batches before you get the hang of it.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

giada is an amazing cook and i recommend all of her recipes not only this one