Recipe : Mini Chocolate Meringue Cupcakes


Its Friday.... and my weekend sweet tooth kicked in...

Sweet tooth-er, which one do you prefer, chocolate cupcakes? brownies? or macaroon? How about the combination of those? Why not have it all? (greedy smile)

I found this recipe on Giada  At Home from Food Network Channel. The texture of this mini cuppies the kind of crispy outside, the soft and squishy inside and taste like brownies with the rich chocolate sensation that just take over your taste buds, decadent, dense, fudgy, and have that wonderfully crispy layer on top. They are light and airy, melt in your mouth, arghh most wonderful cuppies I have ever had, and have ever made.

This recipe appealed to me when I first saw  Giada de Laurentiis  make it on her show and i thought it looked fantastic and i should try it. 

Easy to make for yourself though, with this simple recipe. So why don't give it a try.

Mini Chocolate-Meringue Cupcakes
Recipe courtesy Giada De Laurentiis

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
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.

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  1. OMG! Tak baekkk tau buat macam nii...teringinnn!

  2. not really a sweet tooth-er, but in this case, i'd prefer brownies.

    rich. chewy. slurp!

  3. Comel dan menggiurkan!! (I dah la blom sarapan ni).

    Thanks atas perkongsian recipe Eny.


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