Mini Chocolate Meringue Cupcakes

I don’t watch many cooking shows unless they star a chef I really like (my favorite are Nadia G, as mentioned here, Guy Fieri, and Anne Burrell), but Joseph and I tuned into Giada at Home a couple weeks ago. As soon as I saw these on the show’s itinerary, I knew they would be in my kitchen soon.  The tops aren’t technically supposed to collapse, but I was secretly hoping they would.  They’re much prettier this way, I think!

Look at that flaky top! It is a really great contrast to the thick and rich body of the cupcake. These remind me of molten lava cakes but less gooey (and less messy) with a wonderful crust. I am a huge fan of chocolate and cinnamon together, and the flavor is similar to my favorite Nutella cookies.


The recipe made me 24 pretty and delicate cupcakes!  I feel like cookie and cupcake recipes always make me fewer than the written amount, so that was a nice surprise. I filled the liners all the way up to the top and still had a bit of batter left over.

Mini Chocolate Meringue Cupcakes from Giada at Home via the Food Network

Cupcakes:
2 large egg yolks, at room temperature
¼ cup vegetable oil
2/3 cup sugar
2 tablespoons unsweetened cocoa powder
1 teaspoon vanilla extract
½ teaspoon ground cinnamon (I cut back to ¼ heaping tsp)
⅛ teaspoon fine sea salt
½ cup semisweet chocolate chips, melted
¼ cup cake flour (I used AP flour without problems)
3 large egg whites, at room temperature

Chocolate drizzle topping:
½ cup semisweet chocolate chips, melted
½ tablespoon vegetable oil

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. Grease both the pan and cupcake liners with cookie spray!

Melt ½ cup chocolate chips and set aside. In a medium bowl, using an electric hand mixer, beat the egg yolks, vegetable oil, 1/3 cup of the sugar, cocoa powder, vanilla extract, cinnamon, and salt, at high speed until smooth, about 2 minutes. Mix in the melted chocolate chips and stir until smooth (mixture will be thick).

In a separate bowl, using an electric hand mixer, beat the egg whites at high speed until they hold soft peaks, about 3 minutes. 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. Stir 1/3 of the egg white mixture into the chocolate mixture. Using a spatula, fold the remaining egg white mixture. In batches, sift the flour over the batter and fold it in using a spatula. Fill each paper liner to the top with batter and bake for 12 minutes until puffed. Remove from the oven and let cool for 15 minutes.

For the topping: In a small bowl, combine the melted chocolate chips and oil. Stir until smooth.

Using a fork, drizzle the chocolate mixture over the cupcakes. Allow the topping to harden for at least 1 1/2 hours at room temperature before serving. Store at room temperature in an airtight container.

Pretty easy! Since I don’t have two electric mixers, I used my Kitchen Aid stand mixer for both steps, making sure to thoroughly clean and dry the bowl and whip between. Any leftover residue from the egg yoke mixture can ruin your egg white meringue, so take precaution.


Enjoy!  I took these to a party over the weekend, and they were a big success

13 Responses to “Mini Chocolate Meringue Cupcakes”


  1. 1 Jen Hammer 15 May 2011 at 4:01 pm

    These look so good, Alyssa! Your food posts always make me so happy and excited to finally have my own kitchen and try them out!

  2. 2 Sara 16 May 2011 at 3:40 pm

    I may try to make these Tom & Sara friendly! =}

  3. 3 JourneyKitchen 17 May 2011 at 1:53 am

    This looks FABULOUS. Bookmarked. Can’t wait to try!

  4. 4 Joyti 17 May 2011 at 2:06 am

    I love that flaky, crumbly top. The chocolate meringue sounds utterly fabulous. And looks it too :)

  5. 5 Yasmin @ Red Panda Bakes 17 May 2011 at 2:11 am

    These look so delicious, I’m bookmarking this so I can make them next week! Thanks for posting, your photos are wonderful!

  6. 6 Brooke 17 May 2011 at 11:16 am

    These look amazing… they are going high-priority on my to bake list!

    Do you think that maybe the reason they collapsed was because the all-purpose flour is heavier?

    • 7 Alyssa 17 May 2011 at 11:19 am

      That’s probably the reason! Also, I might not have let my eggs get all the way to room temperature ;) It’s okay, though, because that’s the way I wanted them!

  7. 8 thefunkykitchen 17 May 2011 at 2:13 pm

    Gorgeous! These look like little baby fallen chocolate cakes.

  8. 9 ann 19 May 2011 at 1:21 pm

    they look great, can i make the meringue by hand?

    • 10 Alyssa 19 May 2011 at 1:24 pm

      As long as your wrists are up for it! ;) I’ve never dared make meringue by hand; I think my arms are far too weak anyway.

  9. 11 carrotplease 7 June 2011 at 9:20 am

    Made these for a party and they were wonderful! thanks for the recipe!

  10. 12 Baking Holly 17 June 2011 at 11:46 pm

    These look so fantastic!


  1. 1 Prompted 365: Days 128-137 « In the Wabe Trackback on 20 May 2011 at 8:04 am

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s




Jabberwocky

'Twas brillig, and the slithy toves
Did gyre and gimble in the wabe;
All mimsy were the borogoves,
And the mome raths outgrabe.

%d bloggers like this: