Dark Chocolate Filled Angel Food Cupcakes
- Level: Easy
- Yield: 1 dozen cupcakes
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 286
- Total Fat
- 14
- Saturated Fat
- 8
- Carbohydrates
- 36
- Dietary Fiber
- 2
- Sugar
- 28
- Protein
- 4
- Cholesterol
- 28
- Sodium
- 96
- Total: 1 hr 55 min (includes cooling time)
- Active: 55 min
Ingredients
Cupcakes:
1/2 cup cake flour
1/2 teaspoon ground cinnamon
1/4 teaspoon fine salt
2/3 cup powdered sugar
6 large egg whites (1 cup total), at room temperature (see Cook's Note)
1 teaspoon cream of tartar
1 teaspoon pure vanilla extract
Dark Chocolate Filling:
1 cup heavy whipping cream
1 cup dark chocolate chips
1/2 teaspoon cayenne pepper
15-Minute Meringue Frosting:
2 large egg whites (1/3 cup total; see Cook's Note)
1 cup granulated sugar
1 teaspoon pure vanilla extract
1/2 teaspoon cream of tartar
Red cinnamon jelly beans, for garnish
Directions
Special equipment:
2 pastry bags fitted with medium round tips- For the cupcakes: Preheat the oven to 350 degrees F. Line a cupcake pan with paper liners.
- Sift the cake flour, cinnamon, salt and 1/3 cup powdered sugar into a bowl.
- Place the remaining 1/3 cup powdered sugar in the bowl of a stand mixer fitted with the whisk attachment. Add the egg whites and cream of tartar and beat on low speed until frothy, about 1 minute. Increase the speed to medium-high and whip until stiff peaks form, 5 to 6 minutes more. Pour in the vanilla and mix for 30 seconds more.
- Spoon the sifted ingredients into the egg mixture and whisk to combine.
- Spoon the batter into the lined cupcake pan, creating a heaping mound of batter in each cup. Bake the cupcakes until lightly golden, about 20 minutes. Allow to cool 10 minutes before removing from the pan, then let cool completely.
- For the dark chocolate filling: Place the heavy whipping cream in a medium mixing bowl and whip until soft peaks are formed, 2 to 3 minutes. Melt the chocolate in a microwave or over a double boiler, then allow the chocolate to cool for 2 minutes. Scrape the chocolate into the whipped cream and whisk to form a thick ganache. Remove 1/2 cup chocolate ganache and place in a small mixing bowl. Add the cayenne pepper to this mixture and whisk it in. Place the regular and the spicy ganache into separate piping bags fitted with medium round tips.
- Use a small knife to make an X on the surface of each cooled cupcake. Pipe the regular ganache into 9 of the cupcakes, pushing the tip of the pastry bag gently into the center of each. Pipe the spicy ganache into 3 of the cupcakes in the same manner.
- For the 15-minute meringue frosting: Place the egg whites and granulated sugar in the bowl of a stand mixer fitted with a whisk attachment, and beat until foamy. Add the vanilla extract and cream of tartar and whip the mixture at medium speed until glossy, about 2 minutes. Reduce the speed to low and slowly pour in 1/2 cup boiling water. Increase the speed to medium-high and whip until stiff peaks form, 12 to 15 minutes.
- Generously top each cupcake with the meringue frosting. Use an offset spatula to create peaks in the mounds of meringue. Top each cupcake with a red cinnamon jelly bean and serve immediately.
Cook’s Note
Use real eggs for the egg whites, not liquid egg whites.