Chocolate Cupcakes With Marshmallow Meringue on top

Delicious chocolate cupcake with Swiss meringue on top. When I made this recipe I did not have any cookie or biscuit for the crunch base, so I did not follow this step on the recipe, but next time I will make it for sure!

Makes 12 cupcakes

INGREDIENTS

For the cupcakes

2 eggs at room temperature 

1/2 cup (120ml) Greek yogurt

1/3 cup (80ml) olive oil

1 tablespoon (15ml) unsalted butter, melted

1/8 cup (30ml) molasses

1/2 cup (80g) light brown sugar, packed

1 cup (120g) all purpose flour

1/3 cup (35g) cocoa powder 

1 teaspoon (8g) baking powder 

1/2 teaspoon (4g) bicarbonate of soda 

1/4 teaspoon (2g) salt

1 cup (200g) dark chocolate, cut into small pieces 

Chocolate Glaze
1/4 cup dark chocolate, finely chopped
2 tablespoons butter

Marshmallow Meringue
3 egg whites
3/4 cup granulated sugar (I used Demerara sugar)
1/2 teaspoon vanilla bean paste

DIRECTIONS

Preheat oven to 350ºF (180º). Line 2 standard muffin tins with cupcake liners; set aside.

In a small bowl sift the flour, cocoa powder, baking powder, baking soda and salt, set aside.

In a large bowl whisk, eggs, the olive oil, melted butter, molasses, Greek yogurt and sugar, until all the ingredients are combined.

Stir in the dry ingredients with a rubber spatula until everything is combined, but it is really important not to overmix the batter in order to have good results. Try out this baking trick for the best results. Finally, stir in chocolate chopped until incorporated. Divide batter among baking cups, filling each about two-thirds full.  

Bake for around 20 to 22 minutes or until a toothpick inserted into the center of the cupcakes comes out clean. Let cupcakes cool for 5 minutes before removing on a wire rack to cool completely.

Making the Chocolate Glaze
Melt the chocolate and butter in the microwave for a few seconds or in a bowl over a pan with boiling water, set aside to cool. 

Making the Marshmallow Meringue

Fill medium saucepan one quarter full with water. Set the saucepan over medium heat, and bring water to a simmer.

Combine egg whites and sugar in a heatproof bowl, and place over saucepan. Whisk constantly until sugar is dissolved and whites are warm to the touch, 3 to 3 1/2 minutes. Test by rubbing between your fingers.

Retire from heat and mix with a electric mixer fitted with the whisk attachment, starting on low speed, gradually increasing to high until stiff, glossy peaks form, about 10 minutes. Add vanilla, and mix until combined.

Assembling

Place a mound of chocolate glaze (about 1 tablespoon) on top of each cupcake, and frost each using a small spoon or a small offset spatula, extending the chocolate to the edge of the cupcakes. Let set for a few minutes.

Using a big round tip fill a pastry bag with the meringue and pipe the meringue on top of the cupcake. Alternatively, you may fill a large sealable plastic bag with the meringue, snip off the corner, and pipe it on top of the cupcakes. Using a kitchen torch, lightly toast the marshmallow meringue to resemble a toasted marshmallow. 

This recipe was inspired from Pastry Affair, S'mores Cupcakes

Enjoy!!