Chocolate-Meringue Cupcakes

Source: Giada @ Home



 Ingredients (A)

1/2 cup semi-sweet chocolate chips ~ melted
2 egg yolks
1/4 cup vegetable oil (I used Grapeseed oil)

1/3 cup sugar

2 tbsp unsweetened cocoa powder
1 tsp vanilla extract
1/2 tsp ground cinnamon
1/8 tsp salt
1/4 cup cake flour

Ingredients (B)
2 egg whites
1/3 cup sugar

Topping:
1/4 cup semi-sweet chocolate chips ~ melted
1 tbsp vegetable oil


Directions:

1. Preheat the oven to 160 deg C.  Line 12 paper liner in muffin pan & set aside.
2. In a medium bowl, whisk all the ingredient (A) until smooth about 2 mins.  Mix in the melted chocolate & stir until smooth (mixture will be thick).
3. In a separate bowl, using an electric hand mixer, beat egg whites at high speed until they hold soft peaks (abt 3 mins).  With the machine running low speed, gradually add the sugar & continue to beat until the mixture holds stiff peaks.
4. Using a spatula, fold in 1/3 of the egg white mixture into the chocolate mixture.  In batches, sift the flour over the batter & fold it in using spatula.
5. Fill each paper liner (weight ea 32g) & bake for 18 mins until puffed.   Remove from the oven & let cool for 15 mins.
6. For the topping, use a fork & drizzle the chocolate mixture over the cupcakes.   Allow the topping to harden for at least 1-1/1 hours @ room temperature before serving.   Store @ room temperature in an airtight container.