Publications
Makes: about 18 medium-sized cupcakes
Preparation time: 40 minutes, plus resting time
Baking time: 20 minutes
Oven temperature: 180°C
• 180g butter
• 230g brown sugar
• 2 large eggs
• 160g flour, sifted
• 7ml baking powder
• 40g cocoa
• 120ml milk
• 300g dark chocolate
MERINGUE TOPPING
• 2 large egg whites
• 180g castor sugar
• 40ml honey
• 45ml water
• pinch of crème of tartar
1. Preheat the oven. Beat the butter and sugar until light and fluffy. Add the eggs one by one, beating well after each addition. Sift the flour, baking powder and cocoa together. Then fold it into the butter mixture followed by the milk. Spoon the mixture into cupcake cups that have been prepared with a non-stick spray and bake for about 15-20 minutes or until cooked through. Set aside to cool.
2. Make the topping Beat all the ingredients together in a large mixing bowl over a pot with a little boiling water in it – it’s important that the mixing bowl does not touch the water. NOTE: The steam will heat the mixing bowl, so keep a cloth at hand to prevent yourself burning. Now place the pot on the stove over low heat, beating the mixture continuously with an electric beater until soft peaks form (it will take about 10 minutes), then remove the mixture from the heat.
3. Spoon the mixture into a piping bag with a 1cm round nozzle. Pipe a small spiral on each cupcake and refrigerate for about 30 minutes.
4. Melt the chocolate. Place the cupcakes on a wire rack and carefully cover the meringues with the chocolate; leave to harden.
