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Mini Chocolate-Meringue Cupcakes

  • Level: Easy
  • Total: 2 hr 15 min
  • Prep: 18 min
  • Inactive: 1 hr 45 min
  • Cook: 12 min
  • Yield: 18 to 20 mini cupcakes
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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

Directions

Special equipment:
(24-count) mini-muffin pan, 18 to 20 (1.25-inch diameter) paper mini-muffin cup liners, recommended: Wilton
  1. 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. 
  2. 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). 
  3. 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.
  4. For the topping: In a small bowl, combine the melted chocolate chips and oil. Stir until smooth. 
  5. 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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