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Ingredients Jump to Instructions ↓

  1. 2 large egg yolks, at room temperature

  2. 1/4 cup vegetable oil

  3. 2/3 cup sugar

  4. 2 tablespoons unsweetened cocoa powder

  5. 1 teaspoon pure vanilla extract

  6. 1/2 teaspoon ground cinnamon

  7. 1/8 teaspoon fine sea salt

  8. 1/2 cup semisweet chocolate chips, melted

  9. 1/4 cup cake flour

  10. 3 large egg whites, at room temperature

  11. 1 cup semisweet chocolate chips, melted

  12. 1 tablespoon vegetable oil

  13. 24-count

  14. 18 to 20 (1 1/4-inch diameter) paper mini-muffin cup liners, recommended: Wilton

Instructions Jump to Ingredients ↑

  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. Mix in the melted chocolate chips and stir until smooth (mixture will be thick).

  3. In a separate bowl, using an electric hand mixer, beat the egg whites at high speed until they hold soft peaks, about 3 minutes. 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. Stir 1/3 of the egg white mixture into the chocolate mixture. Using a spatula, fold the remaining egg white mixture. In batches, sift the flour over the batter and fold it in using a spatula . Fill each paper liner to the top with batter and bake for 12 minutes until puffed. Remove from the oven and let cool for 15 minutes.

  4. For the topping: In a small bowl, combine the melted chocolate chips and oil. Stir until smooth.

  5. Using a fork, drizzle the chocolate mixture over the cupcakes. Allow the topping to harden for at least 1 1/2 hours at room temperature before serving. Store at room temperature in an airtight container.

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