Chocolate meringue mini cupcakes

Votes: 4

Time: 2 hours 15 minutes
Complexity: easily
Servings: 18 - 20

These miniature chocolate meringue cupcakes are the perfect treat with a cup of coffee or tea. They're made with very little flour and a lot of chocolate. The addition of whipped egg whites makes the cupcakes fluffy and airy, crisp on the outside and soft in the middle. These cupcakes won't rise much during baking, so fill the cupcake liners to the brim with batter. Once they've cooled slightly, drizzle the tops with melted chocolate.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Cupcakes

2 large egg yolks, room temperature
1/4 cup vegetable oil
2/3 cup sugar
2 tablespoons cocoa powder
1 tsp vanilla extract
0.5 tsp ground cinnamon
1/8 teaspoon fine sea salt
0.5 cups semi-sweet chocolate granules, melted
1/4 cup cake flour
Whites of 3 large eggs, room temperature
Special equipment: 24 mini-muffin metal pan, 18-20 3cm diameter paper muffin cups.

Topping

1 cup semi-sweet chocolate chips, melted
1 tbsp. vegetable oil

Ingredient Substitution Suggestions

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Recipes with similar ingredients: cake flour, eggs, semi-sweet chocolate, chocolate chips (granules), cocoa, cinnamon

Cooking the dish according to the recipe:

Position a rack in the middle of the oven and preheat the oven to 350°F (175°C). Line a 24-cup mini muffin pan with paper liners and set aside.
Cupcakes:

In a medium bowl, beat the egg yolks, vegetable oil, 1/3 cup sugar, cocoa powder, vanilla extract, cinnamon, and salt with a hand mixer on high speed until smooth, about 2 minutes. Add the melted chocolate and mix until smooth (the mixture will be thick).

In a separate bowl, beat the egg whites with a hand mixer on high speed until soft peaks form, about 3 minutes. Without stopping the mixer, gradually add the remaining 1/3 cup sugar and continue beating until stiff peaks form, about 2 minutes. Fold one-third of the beaten whites into the chocolate mixture.
Using a spatula, fold in the remaining whipped egg whites. Sift the flour over the dough in several portions and fold it in with a spatula.
Fill each cupcake tin with batter and bake for 12 minutes, until the cupcakes are puffed. Remove from the oven and let cool for 15 minutes.
Topping:

In a small bowl, combine melted chocolate and vegetable oil. Stir until smooth.
Using a fork, drizzle the chocolate topping over the cupcakes. Let the topping set for at least 1.5 hours at room temperature. Store cupcakes in an airtight container at room temperature..