Mini Chocolate-Meringue Cupcakes are light and airy — a chocolate lover’s dream!
I don’t know about you, but when it’s late at night, dinner’s been cleared away, and Ben and I have settled in to watch our “programs” for the evening, sometimes I get a hankerin’ for something sweet that only chocolate can satisfy.
Sure, a juicy orange, cold Peach Pop, or a swipe or seven of hummus occasionally quiets the beast but, as my fellow chocolate devotees out there can attest to, nothing quite cuts it like chocolate.
I hate when we’re out of chocolate. I stomp around the kitchen staring into cupboards packed with everything except what I’m looking for, then dig around the freezer for that last chocolate-covered Red Velvet Cake Ball I know I saved for dire circumstances such as these. When I come up empty I’ll ask Ben if knows what could have possibly become of it??
Uhhh, I think I ate it.
You think you ate it, or you ate it?
I definitely ate it.
At this point, I’ll usually resort to snagging a small handful of chocolate chips to satisfy my sweet tooth, or better yet, a spoonful of peanut butter studded with the chocolate chips.
YOU MUST TRY THIS NOW.
Thankfully these dreadful circumstances can all be prevented if Mini Chocolate-Meringue Cupcakes are in da house!
Mini Chocolate-Meringue Cupcakes have two types of chocolate in the batter and are lightened with an easy meringue (fancy talk for whipped egg whites with sugar) so they’re light and airy on top, but dense and brownie-like in the center. Drizzled with melted chocolate, they are a feast for us chocolate lovers. Fist bump!
(PS: could you not just scream over this itty-bitty cake stand I found at BB&B last month?! Squee!)
The recipe for these Mini Chocolate-Meringue Cupcakes comes from my girl Giada de Laurentiis. I saw her adorable self making these adorable mini cupcakes on the Food Network several months ago, and have been waiting for the perfect time to make them.
Since all the holiday chocolates have finally been eaten, and seriously, my last chocolate-covered Red Velvet Cake Ball was recently devoured by Ben, I thought this would be the perfect time to break the recipe out. Perfectly portion controlled, packed with chocolate, light and crispy yet dense and gooey, these mini cupcakes have everything I look for to satisfy a sweet craving!
Start the Mini Chocolate-Meringue Cupcakes by beating together 2 egg yolks, 1/3 cup sugar, 1/4 cup canola oil, 2 Tablespoons cocoa powder, 1 teaspoon vanilla, 1/4 teaspoon cinnamon, and a pinch of salt, in a large bowl until smooth.
Next add in 1/2 cup melted chocolate chips, then beat until smooth again!
In a separate bowl, make the meringue that we’ll fold into the chocolate batter. The meringue makes these cupcakes light as air on top, but super dense on the inside. First beat 3 egg whites on high until they’ve reached “soft peak” stage, about 3 minutes. This basically means you can lift the beater out and the egg whites will create a little spike but then fall back over on itself.
With the beaters still running, gradually add 1/3 cup sugar into the egg whites then let ‘em go until they reach “stiff peak” stage, about 2 more minutes.
At this point the egg whites should be white, glossy, and stand up straight when you lift the beater up!
Stir 1/3 of the egg whites into the chocolate batter, then fold the rest in gently with a spatula.
Sift in 1/4 cup cake flour (here’s how to make your own at home >) then you’re set!
Use a cookie scoop or piping bag to fill lined, mini muffin tin cups up to the top, then bake for just 12 minutes at 350 degrees or until they’ve puffed up. So cute!
After the cupcakes have cooled for 15 minutes, drizzle melted chocolate over the top, and prepare. to. SWOON.
Mini Chocolate-Meringue Cupcakes
Mini Chocolate-Meringue Cupcakes are light and airy — a chocolate lover's dream!
- 2 egg yolks (save egg whites)
- 1/4 cup canola or vegetable oil
- 2/3 cup sugar, divided
- 2 Tablespoons cocoa powder
- 1 teaspoon vanilla
- 1/4 teaspoon cinnamon
- 1/8 teaspoon salt
- 1/2 cup semi-sweet chocolate chips, melted
- 1/4 cup cake flour
- 3 egg whites
- For the chocolate drizzle:
- 1 cup semi-sweet chocolate chips, melted
- 1 Tablespoon canola or vegetable oil
- Preheat oven to 350 degrees then line a 24-count mini muffin tin with liners.
- In a large bowl, beat together egg yolks, oil, 1/3 cup sugar, cocoa powder, vanilla, cinnamon, and salt until smooth, about 2 minutes. Pour in melted chocolate chips then beat until smooth.
- In a separate, large bowl, beat egg whites on high until they reach soft peaks, about 3 minutes. While still beating on high, slowly add remaining 1/3 cup sugar then beat until they reach stiff peaks, about 2 minutes. Stir 1/3 of the egg white mixture into the chocolate mixture. Batter will be slightly lumpy. Add remaining egg whites then fold with a spatula to combine.
- Sift flour into batter in two batches, folding until just combined before adding the next batch.
- Use a cookie scoop or piping bag to fill mini muffin tin liners to the top with batter. Bake for 12 minutes, rotating pan halfway through, until mini cupcakes are puffed on top. Remove and let cool in muffin tin for 15 minutes then remove to a cooling rack over waxed paper.
- Combine melted chocolate chips and vegetable oil in a small bowl then drizzle over mini cupcakes with a spoon. Let rest until chocolate is hardened then serve. Store in an airtight container on the counter.
Barely adapted from Giada de Laurentiis
This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.
Store these babies in an airtight container on the container, or better yet, take to friends and family to share the love. These mini chocolate-meringue cupcakes are so unique and satisfying!