Monday, September 6, 2010

Mini Chocolate-Meringue Cupcakes


Thanks Mrs. Giada for these fabulous unwanted calories...... Could I please have control not to bake a sweet a day. Not in this lifetime!

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
    • Special equipment: a (24-count) mini-muffin pan, 18 to 20 (1.25-inch diameter) paper mini-muffin cup liners, recommended: Wilton

    Directions

    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.

    Happy Labor Day....

4 comments:

Lisa Harris said...

mmmm! We should have hung out this weekend and baked together. Miss you.

shalae said...

yummy! they look so good - and now i'm ready for the coconut recipe!

Natalie Hall said...

Shalae I'm so out of control with my sweets!!!! I just love baking, or cooking, but the problem lies in the portion control. I always need more than just one taste, try like five million!

The Bella Life said...

Those look so amazing! I would love to make them however I am pretty sure I would be the one consuming most of it... Anyways go you and your mad cooking skills!

PS. The picture of you and Cash is adorable.

Keighley Poulsen