We made an irresistibly soft cocoa cupcake with cute and voluminous meringue cream on top. This easy cocoa cupcake is simple and tasty and you can decorate anything on it, as well as slightly flatter than usual. We recommend slightly burning the meringue to carry around as this firms them up a bit.
Recipe (five 7cm muffin cups)
Bake the cupcakes:
1. Mix together 35g of melted unsalted butter and 15g plain yogurt.
2. Combine 45g of plain flour, 10g of cocoa powder, 1/8 of a teaspoon of baking powder and a pinch of salt.
3. Roughly beat one egg and mix together with 45g of granulated sugar until it becomes heavy and solid.
4. Sieve step 2 onto it and roughly combine until only a few lumps remain.
5. Mix in step 1 in 2 to 3 stages and combine well each time.
6. Put it into the case and bake in a 170 degree preheated oven for 15 minutes.
7. After cooling them down, take them out of the case. They will become moist if left inside a plastic bag.
Make the meringue:
8. Beat one egg and add 10g of granulated sugar while whisking, and make a firm meringue.
9. Add 30g of granulated sugar and 1 tablespoon of water in a small pot and put it into medium heat.
10. Take it off the heat just before the color changes.
11. Add them to the meringue of step 8 and whisk until it is completely cooled down.
12. Put step 11 on step 7. You can use the nozzle of the piping bag, or not if you prefer it more carefree. If you have some you can use sugar sprinkles.
13. Bake in a 230 degree preheated oven for 2 minutes. Keep an eye on as it will be quick to color.
14. Done.
We left it on the heat for too long at step 10 so it turned into a brown caramel mid-way through. It is so difficult to get the timing right!
#cupcake #cocoa #meringue