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!



  • 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


    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....


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