In a bowl, using a hand mixer, whisk butter and brown sugar until fluffy. 1/2 cup semisweet chocolate chips, melted, Sign up for the Recipe of the Day Newsletter Privacy Policy, Dairy-Free Vanilla Cashew Ice Cream with Date Cocoa Swirl. The meringue should become stiff and glossy. 4. Today with us! 1. Ingredients . Store in air tight container. Turn off oven and let meringues stay inside overnight to finish drying out. Add the eggs and beat until combined. With the machine running, gradually add the remaining 1/3 cup sugar and continue to beat until the mixture holds stiff peaks, about 2 minutes. It’s like salt, the coffee, bringing out the flavors of the other ingredients. Fill cupcake liners ¾’s full. Join us and have a try... Today we refine the classic French toast with chocolate. Set aside. You don’t actually taste the coffee. 1 teaspoon vanilla extract. i can't find the recipe now but i used a double boiler cream of tarter and egg whites. Let ganache sit for about an hour, until it has cooled and thickened enough to pipe. With a sticky and glossy and light and melt-in-your-mouth frosting. View your list. 3. Add the 12 chocolate pieces and stir. Pour the boiling water on top and stir mixture until smooth. The meringue topping is sticky and sweet and light and delicate and airy and glossy and tastes like marshmallow cream. They each contain an extra piece of chocolate in their chocolate dough. 1 egg. Seductive lava cakes with liquid filling today with us…. In batches, sift the flour over the batter and fold it in using a spatula. When it holds stiff peaks, stop. Line a baking sheet with parchment paper. Add chocolate chip eyes by pushing in gently. Maybe my point is that you won’t have to use your machine twice. These tartlets will melt your heart. Stir until smooth. ½ cup cocoa powder¾ teaspoon baking soda2 teaspoons instant coffee ½ cup boiling water½ cup oil1/3 cup milk (or non-dairy milk)1 ¼ cups sugar1 large egg2 teaspoons vanilla extract1 cup packed flour1 teaspoon baking powder½ teaspoon salt, Meringue Frosting:3 large egg whites¾ cup granulated sugarPinch of salt1 teaspoon vanilla extract. 4 from 1 vote. Welcome to my blog. Add all ingredients to shopping list. worked great. 4 large egg whites egg whites. 1/2 cup milk. reminds me of the frosting I used to make when i was a kid. Whisk egg, sugar and vanilla in a separate medium bowl until fully incorporated. Let them cool down completely. For the cupcakes: arrange an oven rack in the center of the oven and preheat the oven to 350 degrees F. Line a 24-count mini-muffin pan with 1.25-inch diameter paper liners and set aside. The whole thing is topped with a delicious meringue, which is not baked, but only briefly burnt with a kitchen torch. Add another 1/3, continue whisking slowly and add the last 1/3. Add chocolate chip eyes by pushing in gently. GET BREAKING NEWS IN YOUR BROWSER. Microwave the milk and water in a small microwave-safe bowl until steaming, 1 to 2 minutes; pour over the cocoa powder and whisk until smooth. Halloween recipe: Dark Chocolate and Ghostly…, Click to share on Facebook (Opens in new window), Click to share on Twitter (Opens in new window), Click to email this to a friend (Opens in new window), Coronavirus: California’s cases, hospitalizations continue to rise, Halloween recipe: Dark Chocolate and Ghostly Meringue Cupcakes, Olio nuovo: How to use and where to find season’s freshest, boldest olive oil, Oprah’s Favorite Things: Oakland’s Red Bay Coffee, Ayesha Curry’s cookware make the list, California officials order delay in Bay Area’s Dungeness crab season, Wingstop tests chicken thighs to offset soaring U.S. wing prices, Instagram pie art: Tips, tricks and Thanksgiving recipes from social media’s best pie artists. Here is an additional opinion I strongly hold: This moist chocolate cupcake recipe can and should become that great chocolate cupcake recipe in your arsenal. Line a muffin tin with cupcake liners. So why am I even posting this chocolate cupcake recipe? All Access Digital offer for just 99 cents! i used maybe a tablespoon of the butter and it turned out like I was hoping. Something went wrong. 1 tsp vanilla extract. Because today’s frosting is a meringue one. And easy. Fill each paper liner to the top with batter and bake for 12 minutes until puffed. A delectable chocolate cupcake filled with Nutella and topped with a decadent chocolate meringue. Moist Chocolate Cupcakes with Meringue Frosting. A premium snack with superior dark chocolate and little salty pretzels – try our easy Pretzel Chocolate Chip Cookies ... Energy-booster with berries, chocolate, yoghurt and almond milk in sight! Perfect to take to parties or enjoy around the house! Just a whipped-up, airy, and sticky marshmallow-like frosting that complements the rich chocolate cupcakes most wonderfully. And tender. Pour 1/4 of the chocolate mixture on the egg/yogurt mix while whisking well. Fill your cupcake liners and bake for 17 to 20 min, Put the egg whites in the bowl of your stand mixer and leave them be for now. And they’re the best dairy-free chocolate cupcakes I’ve had. She also spent two years in the Pacific Northwest as the food and dining editor for Seattle magazine. To make the ganache, place chocolate in a medium heatproof bowl. Whisk flour, baking soda, baking powder and salt in a medium bowl to combine. Which imparts that tender and soft and fluffy texture. Thanks for this beautiful cupcakes to Roberta Dall Alba from the Italian food-blog Healthy Little Cravings. These chocolate cupcakes are soft and moist. Hope you have a nice stay! And fluffy. Serve. Yes, they’re the best. 2 cups butter. Yadegaran has a degree in journalism from San Diego State University and has been with the Bay Area News Group for more than 10 years. For the dark chocolate cupcakes . no butter. Evenly fill the 18 patty pans, about 2 tablespoons each. When it reaches 115°C, turn on your mixer on low speed. So Idk what my point is. Bake cupcakes until they spring back when touched and a toothpick inserted into one comes out clean or with a few moist crumbs, 15 to 19 minutes. Add cocoa and whisk until smooth and fully combined. These. Preheat the oven to 350°F. 1 tsp baking powder. Ingredients . Cook in the preheated oven for 18 to 20 minutes until springy to touch and a skewer comes out clean. Add in the flour, baking powder, and salt and stir mixture until just combined. Leave the pan aside so it cools down a bit. And watch videos demonstrating recipe prep and cooking techniques. Only it’s better, and is homemade, and is made specifically to top your rich chocolate cupcakes. Add cream of tartar and continue whisking until soft peaks form. I hope you make and enjoy these chocolate peppermint and meringue cupcakes, they’re super fun to make and PERFECT for the festive season! In another bowl, break the eggs and whisk them, then add the yogurt and mix till well combined. 1/2 teaspoon vanilla. Pour the cream over the chocolate and let sit for a minute. Prep Time 30 minutes. Use a kitchen torch to brown the meringue, being careful to ensure the cupcake liners don’t catch on fire (if they do, quickly blow flame out). Place a meringue on top of each cupcake. Using a fork, drizzle the chocolate mixture over the cupcakes. For the meringue bring some water to a boil and turn off the heat. Pumpkin bread can wait. Add cocoa powder, salt, flour, baking powder and stir again with a spatula (but do not overmix). you need to whisk from the center, the flour mix will naturally get dragged into the center little by little. ALL RIGHTS RESERVED ©2020, Inc. Fold in cocoa. Bake until skewer inserted into center of cupcakes comes out clean, 11 to 13 minutes. Make the cupcakes: Preheat the oven to 350 degrees F. Line a 12-cup muffin pan or two 24-cup mini muffin pans with paper liners; lightly spray the liners with cooking spray. But this chocolate cupcake recipe is completely dairy-free. Attention: do not burn the paper cupcake liners. 1/2 cup boiling water. Do not over-beat or the cupcakes will become too dense. And rich and chocolaty. All Rights Reserved © 2019 Truffles and Trends, Bourbon Pumpkin Walnut Bundt Cake + Video. The email addresses you entered will not be stored and will be used only to send this email. A Black Forest Cake as a fresh and fruity popsicle? Print. In a large bowl, using an electric mixer, beat the flour, sugar, cocoa, eggs, oil and milk together until well combined. For dairy cupcakes. Whoops! You will need a machine to whip up that meringue frosting tho. Privacy Policies. And chocolaty. Cool completely. Place cream in a medium saucepan and bring just to a boil on the stove over medium-high heat. Which is a nice change from the traditional buttercream frosting, nay? When everything is combined, STOP! 110g of butter. But these cupcakes? Let cupcakes cool completely before frosting. This gives the meringue an appetizing tan - … Even the frosting here is dairy-free. Remove from the oven and let cool for 15 minutes. Line a 12-cup muffin tin with liners. Because they are. 6. 12 (1 ounce) squares semi-sweet chocolate. These chocolate cupcakes are something very special. Here is an opinion I vehemently stand by: Everyone needs a great chocolate cupcake recipe in her or his arsenal. 80 g of Greek yogurt. Pipe it onto the cooled cupcakes and toast it just before serving. Chocolate Swiss Meringue Buttercream Recipe - Set bowl over saucepan containing barely simmering water; heat mixture until butter and chocolate start to melt. 60 ml whipping cream. To keep the ghosts as vertical as possible, hold the bag vertically a little bit above the sheet, instead of holding it close. Make sure, that there’s one piece of chocolate in each cupcake. Fill each cupcake liner 3/4 full (use an ice cream scoop). Keep stirring until it starts simmering and remove from the heat. Get Mini Chocolate-Meringue Cupcakes Recipe from Food Network You can also find 1000s of Food Network's best recipes from top chefs, shows and experts. Once you've poured it all in, increase the speed to medium-high and whisk for 10-15 min (until the bowl has cooled to the touch). Prepare the meringue frosting: Place egg whites, sugar, and salt into the bowl of your electric stand mixer (or any heat-safe bowl) and place bowl over a pot of simmering water, creating a double boiler. Using a spatula, fold the remaining egg white mixture. And completely dairy-free.