Hot Cocoa Cupcakes with Meringue Frosting Recipe

Name: Hot Cocoa Cupcakes with Meringue Frosting
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups Silvanas Kitchen Gluten-Free All-Purpose Flour; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon kosher salt; 1/2 cup natural cocoa powder (not Dutch process); 1/2 cup semisweet chocolate chips; 3/4 cup boiling water; 1 cup sugar; 3/4 cup sour cream, at room temperature; 1/2 cup canola oil; 2 large eggs, at room temperature; 1 tablespoon pure vanilla extract; 4 large egg whites, at room temperature; 1 cup sugar; Pinch of cream of tartar; 3/4 teaspoon pure vanilla extract (optional)

Servings: persons

1 1/2 cups Silvanas Kitchen Gluten-Free All-Purpose Flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1/2 cup natural cocoa powder (not Dutch process)
1/2 cup semisweet chocolate chips
3/4 cup boiling water
1 cup sugar
3/4 cup sour cream, at room temperature
1/2 cup canola oil
2 large eggs, at room temperature
1 tablespoon pure vanilla extract
4 large egg whites, at room temperature
1 cup sugar
Pinch of cream of tartar
3/4 teaspoon pure vanilla extract (optional)

1
Make the cupcakes Preheat the oven to 350 and line a 12-cup muffin pan with paper liners.
2
In a bowl, whisk the flour, baking powder, baking soda and salt.
3
In a large bowl, whisk the cocoa powder and chocolate chips with the boiling water until smooth.
4
Add the sugar, sour cream, canola oil, eggs and vanilla; whisk until no streaks remain.
5
Whisk in the dry ingredients until incorporated.
6
Make the cupcakes Fill the prepared muffin cups with the batter and bake for about 20 minutes, until a toothpick inserted in the center of the cupcakes comes out clean.
7
Transfer the cupcakes to a rack and let cool completely.
8
Meanwhile, make the frosting In a heatproof bowl set over a saucepan of simmering water (the bottom of the bowl shouldn't touch the water), whisk the egg whites with the sugar and cream of tartar until the sugar has dissolved, about 3 minutes.
9
Remove from the heat.
10
Using a handheld electric mixer, beat the whites at high speed until stiff peaks form, about 6 minutes.
11
Beat in the vanilla.
12
Meanwhile, make the frosting Transfer the meringue frosting to a piping bag fitted with a large round pastry tip and frost the cupcakes.

1670

kcal

Calories

107

Fat

158

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 1/2 cups Silvanas Kitchen Gluten-Free All-Purpose Flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon kosher salt, and more.

Yes, Hot Cocoa Cupcakes with Meringue Frosting falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Hot Cocoa Cupcakes with Meringue Frosting

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