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MINI CHOCOLATE-MERINGUE CUPCAKES Recipe

   
 

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     MINI CHOCOLATE-MERINGUE CUPCAKES

Category   Desserts - Breads
Sub Category   None

Ingredients
2 large egg yolks, at room temperature
1/4 c. vegetable oil
2/3 c. sugar
2 Tbs. unsweetened cocoa
1 tsp. vanilla
1/2 tsp. ground cinnamon
1/2 c. semisweet chocolate chips, melted
1/4 c. cake flour
3 large egg whites, at room temperature
 
Topping-
1 c. semisweet chocolate chips, melted
1 Tbs. vegetable oil

Instructions
For the cupcakes- arrange an oven rack in the center of the oven and preheat the oven to 350 degrees. 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.


Originally Submitted
1/28/2014





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