-
1
For the cupcakes: arrange an oven rack in the center of the oven and preheat the oven to 350 degrees F. Line a 24-count mini-muffin pan with 1.25-inch diameter paper liners and set aside.
-
2
In a medium bowl, using an electric hand mixer, beat the egg yolks, vegetable oil, 1/3 cup of the sugar, cocoa powder, vanilla extract, cinnamon, and salt, at high speed until smooth, about 2 minutes.
-
3
Mix in the melted chocolate chips and stir until smooth (mixture will be thick).
-
4
In a separate bowl, using an electric hand mixer, beat the egg whites at high speed until they hold soft peaks, about 3 minutes.
-
5
With the machine running, gradually add the remaining 1/3 cup sugar and continue to beat until the mixture holds stiff peaks, about 2 minutes.
-
6
Stir 1/3 of the egg white mixture into the chocolate mixture.
-
7
Using a spatula, fold the remaining egg white mixture.
-
8
In batches, sift the flour over the batter and fold it in using a spatula.
-
9
Fill each paper liner to the top with batter and bake for 12 minutes until puffed.
-
10
Remove from the oven and let cool for 15 minutes.
-
11
For the topping: In a small bowl, combine the melted chocolate chips and oil.
-
12
Stir until smooth.
-
13
Using a fork, drizzle the chocolate mixture over the cupcakes.
-
14
Allow the topping to harden for at least 1 1/2 hours at room temperature before serving.
-
15
Store at room temperature in an airtight container.
