Mini Chocolate-Meringue Cupcakes
- Level: Easy
- Yield: 18 to 20 mini cupcakes
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 19 servings
- Calories
- 142
- Total Fat
- 8
- Saturated Fat
- 3
- Carbohydrates
- 18
- Dietary Fiber
- 1
- Sugar
- 15
- Protein
- 2
- Cholesterol
- 19
- Sodium
- 27
- Total: 2 hr 15 min
- Prep: 18 min
- Inactive: 1 hr 45 min
- Cook: 12 min
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- 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.