Chocolate Cupcakes With Caramel Meringue

1. 1

   Preheat oven to 325u00b0F. Line a 12-cup muffin pan with paper liners. Melt chocolate and butter over a hot water bath. Lightly whisk whole eggs with 2/3 cup sugar. Add chocolate butter mixture then sift in flour and baking powder. Distribute between paper liners and bake for 20 mins. Remove from oven and allow to cool for 5 mins.

2. 2

   Meanwhile, whip egg whites until stiff, gradually adding remaining sugar. Fold in caramel spread just until streaky. Transfer to a piping bag fitted with a star tip and use to decorate cupcakes. Bake for another 8 mins then remove and allow to cool.

No nutritional information available.

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