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Double Chocolate Cupcakes with Italian Meringue Icing

Double Chocolate Cupcakes with Italian Meringue Icing

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Use only the best quality cocoa powder and chocolate to get the best results

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Cupcakes

  • 120 g butter
  • 120 g castor sugar
  • 2 eggs
  • 80 g flour
  • 40 g cocoa powder
  • 1 tsp (5 ml) baking powder
  • 1/4 C (60 ml) buttermilk
  • 50 g milk chocolate, chopped

Italian meringue icing

  • 1 C (250 ml) sugar
  • 1/2 C (125 ml) water
  • squeeze of lemon juice
  • 2 large egg whites
  • edible silver balls/crystals for decorating

Cupcakes

Preheat the oven to 180 °C. Line a muffin tray with cupcake cases.

Cream the butter and castor sugar together until light and fluffy. Add the eggs, one at a time, beating until well combined. Sift the flour, cocoa and baking powder together and fold into the butter mixture alternately with the buttermilk. Stir in the chopped chocolate.

Fill the cupcake cases with the batter. Place in the oven for 15–20 minutes or until they have risen and are cooked through. Remove from the oven and allow to cool completely before icing.

Italian meringue icing

Heat the sugar, water and lemon juice in a small saucepan over low heat until the sugar has dissolved. Bring to the boil and cook for a few minutes or until the soft-ball stage. To test the syrup’s consistency, drop a teaspoon of syrup into cold water. It should form a soft ball.

Whisk the egg whites to form stiff peaks and slowly pour in the syrup, whisking continuously until the mixture is thick and glossy. Ice the cupcakes immediately and sprinkle with the edible decorations.