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Hot Cocoa Cupcakes with Marshmallow Frosting
© Sarah Bolla

Hot Cocoa Cupcakes with Meringue Frosting

  • ACTIVE: 30 MIN
  • TOTAL TIME: 1 HR plus cooling
  • SERVINGS: makes 12 cupcakes
  • MAKE-AHEAD
  • STAFF-FAVORITE

A mother of two and former bakery owner, Silvano Nardone loves nostalgic desserts, like these rich chocolate cupcakes mounted with a fluffy marshmallow-esque meringue frosting.

Cupcakes

  1. 1 1/2 cups Silvana’s Kitchen Gluten-Free All-Purpose Flour
  2. 1 teaspoon baking powder
  3. 1/2 teaspoon baking soda
  4. 1/2 teaspoon kosher salt
  5. 1/2 cup natural cocoa powder (not Dutch process)
  6. 1/2 cup semisweet chocolate chips
  7. 3/4 cup boiling water
  8. 1 cup sugar
  9. 3/4 cup sour cream, at room temperature
  10. 1/2 cup canola oil
  11. 2 large eggs, at room temperature
  12. 1 tablespoon pure vanilla extract

Marshmallow Frosting

  1. 4 large egg whites, at room temperature
  2. 1 cup sugar
  3. Pinch of cream of tartar
  4. 3/4 teaspoon pure vanilla extract (optional)
  1. MAKE THE CUPCAKES Preheat the oven to 350° and line a 12-cup muffin pan with paper liners. In a bowl, whisk the flour, baking powder, baking soda and salt. In a large bowl, whisk the cocoa powder and chocolate chips with the boiling water until smooth. Add the sugar, sour cream, canola oil, eggs and vanilla; whisk until no streaks remain. Whisk in the dry ingredients until incorporated.
  2. Fill the prepared muffin cups with the batter and bake for about 20 minutes, until a toothpick inserted in the center of the cupcakes comes out clean. Transfer the cupcakes to a rack and let cool completely.
  3. MEANWHILE, MAKE THE FROSTING In a heatproof bowl set over a saucepan of simmering water (the bottom of the bowl shouldn't touch the water), whisk the egg whites with the sugar and cream of tartar until the sugar has dissolved, about 3 minutes. Remove from the heat. Using a handheld electric mixer, beat the whites at high speed until stiff peaks form, about 6 minutes. Beat in the vanilla.
  4. Transfer the meringue frosting to a piping bag fitted with a large round pastry tip and frost the cupcakes.
Make Ahead The cupcakes can be kept at room temperature for up to 1 day.
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