Recipe courtesy of Food Network Kitchen
From:
Food Network Magazine
Chocolate-Orange Meringue Cupcakes
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- Level: Easy
- Total: 2 hr
- Active: 1 hr
- Yield: 12 cupcakes
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 323
- Total Fat
- 19 g
- Saturated Fat
- 4 g
- Carbohydrates
- 39 g
- Dietary Fiber
- 2 g
- Sugar
- 28 g
- Protein
- 4 g
- Cholesterol
- 23 mg
- Sodium
- 173 mg
- Level: Easy
- Total: 2 hr
- Active: 1 hr
- Yield: 12 cupcakes
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 323
- Total Fat
- 19 g
- Saturated Fat
- 4 g
- Carbohydrates
- 39 g
- Dietary Fiber
- 2 g
- Sugar
- 28 g
- Protein
- 4 g
- Cholesterol
- 23 mg
- Sodium
- 173 mg
Ingredients
For the cupcakes:
For the ganache:
For the meringue:
Directions
- Make the cupcakes: Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with liners. Put the cocoa powder in a large bowl. Microwave the milk and water in a small microwave-safe bowl until steaming, 1 to 2 minutes; pour over the cocoa powder and whisk until smooth. Let cool slightly.
- Whisk the flour, baking soda and salt in a small bowl. Whisk the sugar, vegetable oil, egg, vanilla and orange zest into the cocoa mixture, then whisk in the flour mixture.
- Divide the batter among the prepared muffin cups, filling them three-quarters of the way. Bake until the tops of the cupcakes spring back when gently pressed, 20 to 25 minutes. Let cool 5 minutes in the pan, then remove to a rack to cool completely.
- Make the ganache: Microwave the chocolate and heavy cream in a microwave-safe bowl in 30-second intervals, stirring, until melted, about 1 minute. Let sit until thickened but still pourable, 5 minutes. Spoon over the cupcakes, gently spreading to cover. Let set 10 minutes.
- Meanwhile, make the meringue: Whisk the egg whites, sugar and cream of tartar in a large heatproof bowl set over a saucepan of simmering water (do not let the bowl touch the water). Cook, whisking, until the sugar dissolves, 2 to 3 minutes. Remove from the heat; beat with a mixer on medium-high speed until stiff glossy peaks form, 5 to 8 minutes. Tint with orange food coloring. Generously spread the meringue on the cupcakes and lightly brown with a kitchen torch.
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