Chocolate Cupcakes with Meringue frosting Recipe

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Ingredients

Meringue Frosting:
1/4 cup (25 grams) dark unsweetened cocoa powder
1/4 cup (60 ml) hot boiled water
1/4 cup (60 ml) milk
1/2 cup (113 grams) butter, room temperature
Note: I never use unsalted butter whenever I bake but you can of course use unsalted butter if you prefer. Just add 1/4 tsp of salt to the recipe)
3/4 cup (130 grams) granulated white sugar
2 large eggs
2 tsp vanilla extract
2 tsp baking powder
1 1/2 cup (210 grams) all purpose flour
12 cup muffin pan
12 cupcake paper cases
2 3/8 cups (450 grams) granulated white sugar
6 egg whites
1 1/2 tsp vanilla extract
It is best to make this frosting in a metal bowl from a kitchen mixer. But if you don't have one you can make it in a double boiler, using a hand mixer.

Preparation

Step 1

Preheat oven to 375 F (180 C) Do not use the fan.

Step 1: Place the dark unsweetened cocoa powder in a small heat proof bowl. Add the milk and then the hot boiling water. Mix well and set aside until it has reached room temperature.

Step 2: In a bowl mix together flour and baking powder with a whisk and set aside.

Step 3: In another bowl cream butter, sugar and vanilla extract well, using your hand or kitchen mixer. Add the eggs, one at a time and mix well in between.

Step 4: Scrape down the sides of the bowl and sift in the flour mixture. While mixing in the flour, pour in the cocoa mixture. Mix until its all smooth.

Step 5: Fill the cupcake paper cases 3/4 full with the chocolate batter and bake the cupcakes in the middle of the oven for about 20 minutes. Remember to check with a cake tester/toothpick to see if the cupcakes are done.

Step 6: Transfer the cupcakes from the pan to a cooling rack and let them cool completely. Frost the cooled cupcakes with frosting of your choice.

I like to use a white meringue frosting on these cupcakes.

Meringue Frosting:

It is best to make this frosting in a metal bowl from a kitchen mixer. But if you don't have one you can make it in a double boiler, using a hand mixer.

Step 1: place all ingredients in the mixer bowl and whisk until well combined. Fill a saucepan with water about (2-3 cups). The saucepan should be large enough for the mixer bowl to “rest in it” but without touching the bottom of the saucepan.

Step 2: When the water is shimmering place the bowl in the sauce pan and whisk the mixture. The mixture must not boil. Whisk until the sugar is dissolved and has reached a temperature of 160-170 F (70-75 C) Remove from the saucepan.

Step 3: Place the bowl in the kitchen mixer with the whisk attachment on. Whisk the meringue frosting until stiff peaks forms. This can take up to 12 -15 minutes or more.

Step 4: When the white meringue frosting is ready, you can use it as it is or color it with food gel colors. This frosting will crust over time but the center of the frosting swirl will still be thick and fluffy.

Tip: If using it on cupcakes, use a plastic piping bag and a large piping tip for great cupcake swirls.