Preview

Chocolate cupcake

Moist chocolate cake topped with Italian meringue.

Note If you do not have a torch, you can color your meringues in oven on broil. It is important to carefully monitor the cooking as it is very fast.

Ingredients

Recipe for 24 gâteaux

For the cupcakes

365 Gr

Flour

365 Gr

Sugar

90 Gr

Cocoa powder

9 Gr

Baking powder

18 Gr

Baking soda

255 Gr

Salted butter

255 Gr

Buttermilk

6 Unit(s)

Egg

For the Italian meringue

300 Gr

Egg white

600 Gr

Sugar

Preparation time: 60 min

Preheat your four at 350 °F

For the cupcake
Mix the flour, cocoa, baking powder and baking soda in a bowl. Then sift the dry ingredients.Cream butter and sugar until the mixture is light and creamy. Stir in 1/4 of dry ingredients alternately with 1/4 buttermilk until everything is mixed. Then add the eggs finally.Fill cupcake molds half and cook in oven about 20 minutes or until a toothpick comes out clean.Cool cupcakes 5 to 10 minutes in pans then remove the molds to cool completely.
For the Italian meringue
In a saucepan, pour 50 ml of water and add sugar. Boil sugar and cook at 121 C. Watch for cooking with a thermometer.In the bowl of a mixer, beat egg whites with egg whites and gently pour the syrup over the eggs.Fill a pastry bag with meringue and garnish with your cupcakes. Using a torch, burn the outside of the meringue to give it a nice coffee color.

If you do not have a torch, you can color your meringues in oven on broil. It is important to carefully monitor the cooking as it is very fast.

Cooking schedule