Chocolate Cupcakes With Meringue

Chocolate Cupcakes With Meringue

Chocolate Cupcakes With Meringue

Craving chocolate cupcakes? Here is an easy recipe for chocolate cupcakes with chocolate meringue and topping, the perfect dessert for your meal.

June 20, 2014

Dietary Consideration

serves for

8

total time

1 HR 40 MIN

ingredients

175 g, ground
175 g
75 g
50 g, grated plain (semi-sweet) , 70% cocoa solids
1/8 tsp
125 g (superfine)
1 tbsp
110 g
2 tbsp, sifted
150 g

Preparation

For the cupcakes
Heat the oven to 200°C (180° fan) gas 6.

Place paper cases in a 12 hole bun tin.

Put the hazelnuts in a mixing bowl and sift in the icing sugar and flour.

Stir in the egg whites and grated chocolate.

Spoon into the paper cases and bake for 15-20 minutes until golden.

Leave in the tins for 5 minutes, then place on a wire rack to cool completely.

Reduce the oven temperature to 180°C (160° fan) gas 4.

For the chocolate meringue
Line a large baking tray with non-stick paper.

Whisk the egg whites and cream of tartar in a bowl until soft peaks form, then gradually whisk in the sugar 1 tablespoon at a time until stiff and glossy.

Sift in the cocoa powder and gently fold into the egg whites.

Spoon rounds of the meringue (the same size as the cakes) onto the baking tray.

Put them into the oven, then immediately turn the heat down to its lowest setting.

Bake for about 45 minutes -1 hour. until crisp on the outside.

Place on a wire rack to cool.

For the topping
Beat the butter and cocoa powder until combined. Gradually sift in the icing sugar and beat well until smooth. 

Spread a little of the topping on each cake and top with a disc of meringue.

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