Cocoa muffins with meringue frosting

March 22, 2013

Cocoa muffins with meringue frosting

By March 22, 2013

I love love love these muffins. They are so moist, creamy and go perfectly with the white meringue frosting. Next time I'm going to put some lemon juice in it, just to give it a little kick;) You should try it as soon as you can! I found it here.

  • Prep Time : 10 minutes
  • Cook Time : 30 minutes
  • Yield : 24-28
  • Allergens : , ,
Nutrition facts (per portion) : 0: 380; 1: 15;



1. Preheat oven to 175 degrees C. Line 2 standard muffin tins with cupcake liners; set aside.

2. Sift sugar, flour, cocoa powder, baking powder, baking soda, and salt together into the bowl of an electric mixer. Using the paddle attachment, mix ingredients together on low speed.

3. In a large bowl, mix together eggs, milk, oil, and vanilla. Add to flour mixture and beat on medium speed for 30 seconds. Scrape down sides of bowl and continue mixing on medium speed for 2 minutes. Add boiling water and stir to combine; set cake batter aside.

4. Fill each muffin cup three-quarters full with cake batter. Put in the oven and bake, rotating pans halfway through baking, until tops are firm and a cake tester inserted in the centre comes out clean, 18 to 20 minutes.

5. Transfer muffin tins to a wire rack and let cupcakes cool in pan for 10 minutes. Remove cupcakes from pan and let cool completely.

For the frosting:
6. Place egg whites, sugar, and cream of tartar in the heatproof bowl of an electric mixer. Set over a saucepan with simmering water. Whisk constantly until sugar is dissolved and whites are warm to the touch, 3 to 4 minutes.

7. Transfer bowl to electric mixer fitted with the whisk attachment, and beat, starting on low speed, gradually increasing to high, until stiff, glossy peaks form, 5 to 7 minutes. Add vanilla, and mix until combined. Use immediately.

8. Transfer frosting to a large pastry bag fitted with a large plain round or French tip (such as Ateco #867 or Ateco #809). Pipe frosting in a spiral motion on each cupcake. Transfer cupcakes to a baking sheet.

9. Using a kitchen torch, lightly brown the frosting, taking care not to burn the cupcake liners. Serve immediately or store in an airtight container, up to 2 days.


Romanian translation