Chocolate cupcake

Moist chocolate cake topped with Italian meringue.


Recipe for 24 gâteaux

For the cupcakes

365 Gr
Wheat flour
365 Gr
90 Gr
Cocoa powder
9 Gr
Baking powder
18 Gr
Baking soda
255 Gr
Salted butter
255 Gr
6 Unit(s)

For the Italian meringue

300 Gr
Egg white
600 Gr

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.

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