Having been in super healthy mode since the first few days of January, my chocolate cupcake craving just got the better of me. Our chocolate cupcakes are so light, moist and packed with chocolate flavour (slightly addictive) however the perfect treat for the weekend, and as always with us really quick and simple to bake.
Topped off with a favourite of mine, Marshmallow Frosting. We simply whisk together egg whites and sugar in a heatproof bowl sat on top of a pan of boiling water, and continue to whisk for several minutes until the egg whites have cooked and the sugar has melted. We then take them off the heat and whisk on full speed either with an electric hand whisk on in a stand mixer, until they very soon turn thick creamy and into clouds of fluffy meringue. Dreamy and delicious!
The best thing about these cupcakes is the toasted meringue!
After we piped our meringue topping onto our chocolate cupcakes, we used a cooks blow torch to lightly toast the tops. This may seem a bit extravagant but the taste is just incredible (*see notes below our recipe).
You’ll be wanting to tuck into these cupcakes right away…..
Have a great weekend!!
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- Makes 12
- 125gr Plain Flour
- 1/2 Tsp Baking Powder
- 1/2 Tsp Baking Soda
- 75gr Light Soft Brown Sugar
- 75gr Granulated Sugar
- Pinch of Salt
- 1 Egg
- 1 Tsp Vanilla bean paste or extract
- 150ml Buttermilk
- 40ml Vegetable Oil
- 80ml Hot Coffee
- 50gr Dark Chocolate (70%+ Cocoa solids)
- 5 Medium Egg Whites
- 300gr Granulated Sugar
- Cupcake Tray
- 12 Cupcake/Muffin Cases
- Stand Mixer or Electric Hand Whisk
- Cooks Blow Torch or Grill
- Preheat your oven to 170C and line a cupcake baking tray with 12 cases.
- Sieve all of your dry ingredients into a large mixing bowl and use a hand whisk to mix all together well, set aside.
- In a small bowl crack in your egg and whisk lightly and then weigh your buttermilk and oil into the bowl. Make up your hot coffee with 1 tsp of coffee granules and 80ml water, stir then add into the egg/buttermilk mix. Add your vanilla and then whisk together with a fork.
- Break up your dark chocolate and melt in the microwave, checking and stirring at 10 second intervals until smooth and creamy with no lumps.
- You are now going to add everything into the dry mix in your large mixing bowl and use your hand whisk to slowly mix everything together, scraping the sides then mixing around and around more vigorously until the chocolate cupcake mix is smooth with no lumps.
- Add your mix into the cupcake cases, I used an ice cream scoop to add one scoop per case.
- Bake in the centre of the oven for 15 minutes, checking with a toothpick or small sharp knife tip which should come out clean with no wet mixture on it.
- Leave to cool in the baking tin.
- Degrease a large heatproof bowl (metal or glass) with a few drops of vinegar and kitchen towel and then add your sugar and egg whites into the bowl.
- Fill a medium size pan 1/4 full of hot water and place onto a medium heat to boil, carefully place your heatproof bowl on top holding one side with a tea towel, then continue to whisk by hand your egg whites and sugar for a few minutes until they become frothy, the egg whites have cooked and the sugar has melted.
- Take your bowl off the heat (turn off the heat and move pan off the heat also) then place your bowl onto a tea towel on your work top. You can now either whisk your egg whites up with an electric hand whisk, or add into a stand mixer to mix on high speed for 4 to 5 minutes until they are thick, creamy like meringue, ready to add onto your cupcakes.
- Either spread your meringue onto your cupcakes, or pipe on top like we did. We filled a piping bag with meringue squeezing down towards the tip, twisting the bag shut then snipping off 2cm from the tip. We held our piping bag up vertical with the tip roughly 1cm above the cupcake and then squeezed for 3 to 4 seconds, slowly lifting away upwards whilst still squeezing allowing the meringue to come out then lifted off quickly to make a little peak.
- We used a cooks blow torch to lightly toast the outside of the meringue, however you can place under a grill for 15 to 20 seconds to toast also. *Do follow the blow torch manual instructions before and after using your torch to ensure you are doing it safely, out of reach of children and not near any other objects on your work top. Be sure not to torch your cupcake cases, just the meringue tops.
♥ We baked our cupcakes in our favourite and ever lasting MasterClass 12-Hole Non-Stick Cupcake Tin
♥ Your chocolate cupcakes will keep for up to 3 days in a cake tin or tupperware container, however your marshmallow frosting is best served immediately so try to plan to decorate them right before serving.
♥ To make even sized cupcakes and save plenty of time I always use my Stainless Steel Ice Cream Scoop to divide my cupcake mix into my cases.
♥ To lightly toast our cupcakes we used our KitchenCraft “Master Class Deluxe” Cooks Blow Torch