Mini Chocolate Meringue Cupcakes

By carvalhohm

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 center of oven and preheat oven to 350 degrees.

2. Line 24-count mini-muffin pan with 1.25-inch diameter paper liners and set aside.

3. In medium bowl, using an electric hand mixer, beat egg yolks, vegetable oil, 1/3 cup sugar, cocoa powder, vanilla extract, cinnamon, and salt, at high speed until smooth, about 2 minutes
.
4. Mix in melted chocolate chips and stir until smooth (mixture will be thick).

5. In separate bowl, using an electric hand mixer, beat egg whites at high speed until they hold soft peaks, about 3 minutes.

6. With machine running, gradually add remaining 1/3 cup sugar and continue to beat until mixture holds stiff peaks, about 2 minutes.

7. Stir 1/3 of egg white mixture into chocolate mixture.

8. Using spatula, fold remaining egg white mixture.

9. In batches, sift flour over batter and fold in using spatula
.
10. Fill each paper liner to the top with batter and bake for 12 minutes until puffed.

11. Remove from oven and let cool for 15 minutes.

Topping:
12. In small bowl, combine melted chocolate chips and oil.

13. Stir until smooth.

14. Using fork, drizzle chocolate mixture over cupcakes.

15. Allow topping to harden for at least 1-1/2 hours at room temperature before serving.

16. Store at room temperature in an airtight container.