Hot Cocoa Cupcakes with Meringue Frosting

Rating: 4 stars
1101 Ratings
  • 5 star values: 1
  • 4 star values: 1100
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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. Slideshow:  More Gluten-Free Desserts 

By Silvana Nardone
September 2013

Gallery

Credit: © Sarah Bolla

Recipe Summary

active:
30 mins
total:
1 hr
Yield:
makes 12 cupcakes
Advertisement

Ingredients

Cupcakes
Marshmallow Frosting

Directions

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.

    Advertisement

  • 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.

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.

  • 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.

Advertisement
© Copyright 2021 foodandwine.com. All rights reserved. Printed from https://www.foodandwine.com 07/29/2021