Mini Chocolate Meringue Cupcakes

By JDARK

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

Details

Servings 20
Preparation time 18mins
Cooking time 30mins

Preparation

Step 1

Cupcakes:
1. Arrange an oven rack in the center of the oven and preheat the oven to 350 degrees F.
2. Line a 24-count mini-muffin pan with 1.25-inch diameter paper liners and set aside.
3. 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.
4. Mix in the melted chocolate chips and stir until smooth (mixture will be thick).
5. In a separate bowl, using an electric hand mixer, beat the egg whites at high speed until they hold soft peaks, about 3 minutes.
6. 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.
7. Stir 1/3 of the egg white mixture into the chocolate mixture.
8. Using a spatula, fold the remaining egg white mixture.
9. In batches, sift the flour over the batter and fold it in using a spatula.
10. Fill each paper liner to the top with batter and bake for 12 minutes until puffed.
11. Remove from the oven and let cool for 15 minutes.

Topping:
12. In a small bowl, combine the melted chocolate chips and oil.
13. Stir until smooth.
14. Using a fork, drizzle the chocolate mixture over the cupcakes.
15. Allow the topping to harden for at least 1-1/2 hours at room temperature before serving.
16. Store at room temperature in an airtight container.