- 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
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.