It’s like a mashed up of Chocolate Cupcake and Meringue Cookie in one
Chocolate Cupcake is one of my simple pleasures in life, but when I it’s topped with meringue frosting, then it becomes the Ultimate Chocolate Cupcake treat of my daily life. I’ve made cupcakes quite a lot of times, and in those times I often used different variation of Buttercream Frosting because they are one of the easiest frosting to make, but sometimes I crave for something different. When this kind of “something different” creeps in me, I would go for this Chocolate Cupcake with Meringue Frosting. It’s like a mashed up of Chocolate Cupcake and Meringue Cookie in one, a two in one treat that never failed to make my day complete. The chocolate cupcake is one of the easiest most basic cupcake recipe I have. It’s easy, it’s simple, its super moist and it taste really good.
A two part process
There are two major part in making this cupcake. First, I made the chocolate cupcake, which by the way can be made ahead of time. But since this cupcake recipe is so easy I always prefer making it the same day I want to eat it. The second part is to make the meringue cookies or I should probably call it meringue frosting. I used French Meringue technique to make the frosting as it is the easier method. I have a more detailed discussion of the different methods in making meringue. Check out my Baking Basic: How to Make Meringue post as it could be useful in making this meringue frosting. Once done, I had it piped with a beehive shape and then it goes into the oven.
Soft, moist and crunchy
This cupcake is really moist and soft just like how I like my cupcakes. The meringue has a crunchy shell with a soft and almost marshmallow like center. Super good for something so simple and easy to make. If you noticed, my meringue frosting is quite huge, I obviously went crazy happy making them but I had a blast enjoying it too. As big as it may seem, it’s actually light because there is basically nothing inside it. It’s hollow in most part so I wouldn’t mind making it this big again.
For some people too much frosting could be overwhelming, especially for a meringue frosting. If you like it smaller, you can make a mini cupcakes instead and that will require less meringue frosting. It will not feel overwhelming so you get to enjoy it more. That’s my cheat trick, small portions are my disguise to eating more. Anyway, whether you choose to go big or go small, I leave that up to you. Either way I guarantee that you will have a really nice treat. Let’s get started!
Tips for successful Meringue:
- Clean bowl and whisk – Wipe the bowl and whisk with vinegar or lemon, or just simply wipe it clean dry paper towel.
- Room temperature egg whites – This is VERY important. Room temperature egg white whipped better.
- Egg whites only – Make sure there is not even a small drop of egg yolks or egg-shell.
- Gradually add the sugar – Do not dump all the sugar one time. Gradually add 1 tbsp at a time, in 10 seconds interval.
- Stabilizer – Cream of tartar, lemon or vinegar are essential to maintaining the form of the meringue. So, do not skip it.
- 1/2 cup (50g) unsweetened cocoa powder
- 1/2 cup (120 ml) water
- 1 cup (200 g) of sugar
- 1/2 cup (120 ml) of vegetable oil
- 2 eggs
- 1 1/2 tsp (7.5ml) vanilla
- 3/4 cup (90g) of flour
- 3/4 tsp(3.75 ml) salt
- 1/2 tsp (2.5 ml) baking soda
- Chocolate Ganache Frosting
For the Meringue:
- 2 egg whites, room temperature
- 1/2 cup granulated white sugar
- 1/4 tsp. cream of tartar
- Preheat oven to 350F/(175C).
- In a large bowl combine the cocoa powder with the hot water and whisk up with a wire whisk until smooth. The hot water will “bloom” the coco powder and bring out its best flavor.
- Then add the sugar, vegetable oil, eggs and vanilla and whisk until smooth. Set Aside.
- In a smaller bowl, whisk together the flour, salt and baking powder.
- Combine the dry ingredients to the wet ingredients, slowly whisking until combined.
- Line a 12-cup muffin tin with brown muffin papers, and fill each well ½ way full. Bake for 18-20 minutes until a toothpick comes out clean.
- Allow to cool completely.
Makes 12 cupcakes. If you want a smaller batch, check my Small Batch Chocolate Cupcake, it makes 3-4 pieces only. If you make a small batch, reduce the meringue frosting ingredients to half of everything.
- Pre-heat the oven to 275F.
- Place egg whites into a mixing bowl and beat until frothy (bubbly), about 30 seconds. Add the cream of tartar, salt, and beat until soft peaks form. At this stage, it will be slightly glossy.
- With mixer running, slowly add sugar, one tablespoon at a time until sugar is dissolved and stiff peaks form. At this stage it will be glossy and stiff and when you turn the bowl up side down it will not slide down or fall.
- Transfer meringue into a piping bag with icing tip of your choice. I used Wilton round tip for this. Pipe the meringue in a beehive shape with size not bigger than the base of the cupcake. Pipe it onto the prepared baking sheet, spacing approximately 2 inches apart.
- Bake 60-90 minutes or until shell is dried out and center is still slightly soft. Turn off the oven and then leave it in the oven for another 30 minutes. Meringue should come off easily when you lift it. If it still sticks to the pan, leave it few more minutes to dry it out.
- Make the Chocolate Ganache Frosting.
- Dip the chocolate cupcake into the chocolate ganache just enough to cover the top.
- Take one of the baked meringue cookie and put it on top of the cupcake while the chocolate ganache is still wet. This will help the meringue to stick on top of the cupcake. Let sit until chocolate ganache frosting is set. If you have left over chocolate ganache, you can also drizzle it on top of the meringue frosting.
Makes 12 cupcakes
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