Thank It’s always nice to be able to gift your bakes and yesterday, I made a batch of these beauties for my friends birthday. Decadent for sure and because they only use eggs and baking powder the rise is slightly denser than a normal cupcake. I always love having the surprise of a centre to my cakes and these don’t disappoint either. Just grab your Apple corer and stuff ‘em with salted caramel or filling of choice. Ditch the buttercream and go all out with a sweet, sticky, marshmallowy meringue!
For the cupcakes
100g melted dark choc
200g melted butter
225g caster sugar
1/2teaspoon baking powder
175g plain flour
30g cocoa powder
70g choc chips
Preheat oven to 180 degrees centigrade
Melt the choc and butter together – leave to cool for 10 mins
Mix all other ingredients together in a stand mix and then gradually add the chocolate butter mixture. Beat for around a minute
Line the cup cases in a tin and fill each to about 3/4 full.
Place in the oven and bake for 20 -25 mins until a skewer comes out clean.
Once cooked leave to cool
Make the Italian meringue
3 egg whites
1/2 teaspoon of cream of tartar
Separate the eggs
And place in a mixer beating slowly.
Boil the sugar and water together until you reach 118 degrees centigrade.
Whack the mixer up to full power and gradually add the sugar solution to your egg whites. Keep on full for 7 minutes
Place in a piping bag
Core the cupcakes and use my caramel recipe from previous posts (search my website) or fill with chocolate ganache
Pipe on the meringue and blow torch it!
You can even get a stamper and make some of my choc stamps!