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Bitter chocolate-meringue cupcakes

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Bitter chocolate-meringue cupcakes

15 minutes

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Bitter chocolate-meringue cupcakes

By Phillippa Cheifitz

Serves 12

Difficulty Easy

Prep Time 30 minutes

Cooking Time 15 minutes

Ingredients

125 g butter, at room temperature
200 g caster sugar
2 extra-large free-range eggs
150 g flour
20 g cocoa , plus extra, sifted, for serving
2 T baking powder
½ t salt
½ cup sour cream
200 g 70-percent dark chocolate, half chopped and half melted
12 mini-meringues

Method

Preheat the oven to 200°C.
Beat together the butter and sugar until pale and fluffy. Beat in the eggs, one at a time.
Sift the flour with the cocoa, baking powder and salt.
Fold into the sugary egg mixture, alternating with the sour cream and ending with the flour mixture.
Fold in the chopped chocolate.
Line a muffin pan with cupcake cases.
Spoon in the batter and bake for 15 minutes, or until firm to the touch. Allow to cool.
Spread the cupcakes with melted chocolate, then top each with a mini-meringue.
Dust with sifted cocoa.