Devil's Food Cupcakes with Espresso Meringue

Name: Devil's Food Cupcakes with Espresso Meringue
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 24
Cuisine: American
Ingredients: 1 teaspoon baking soda; 118 milliliters buttermilk; 355 milliliters confectioners sugar; 355 milliliters packed dark brown sugar; 59 milliliters Dutch-process cocoa powder, plus more for sprinkling; 3 larges egg whites; 3 larges eggs; 355 milliliters all-purpose flour; 1 teaspoon instant espresso, plus more for sprinkling; 0 teaspoons salt; 227 grams sticks unsalted butter , softened; 113 grams unsweetened chocolate, finely chopped; 1 teaspoon pure vanilla extract; 296 milliliters boiling water

The recipe Devil's Food Cupcakes with Espresso Meringue is ready in roughly 1 hour and is definitely a super vegetarian option for lovers of American food. This recipe serves 24. This dessert has 217 calories, 3g of protein, and 11g of fat per serving. This recipe covers 4% of your daily requirements of vitamins and minerals. A mixture of vanillan extract, salt, chocolate, and a handful of other ingredients are all it takes to make this recipe so yummy.

Instructions

Preheat the oven to 32

Equipment you will use

Oven

Line 24 muffin cups with paper liners. Lightly spray the paper liners with vegetable oil spray. In a small bowl, mix the chocolate and 1/4 cup of cocoa.

Ingredients you will need

Vegetable Oil

Chocolate

Cocoa Powder

Equipment you will use

Muffin Liners

Bowl

Add the boiling water and let melt, then whisk until smooth. In a medium bowl, whisk the flour with the baking soda and salt. In a large bowl, using an electric mixer, beat the butter and brown sugar until fluffy. Beat in the eggs, buttermilk and vanilla, then slowly beat in the dry ingredients and the chocolate mixture in 3 alternating batches.

Ingredients you will need

Baking Soda

Brown Sugar

Buttermilk

Chocolate

Vanilla

Butter

All Purpose Flour

Water

Egg

Salt

Equipment you will use

Hand Mixer

Whisk

Bowl

Fill the muffin cups three-fourths full with the batter.

Equipment you will use

Muffin Liners

Bake for 22 to 25 minutes, shifting the pans halfway through, until the cupcakes are springy and a toothpick inserted in the center comes out with a few moist crumbs attached.

Ingredients you will need

Cupcakes

Equipment you will use

Toothpicks

Oven

Let the cupcakes cool in the pans for 15 minutes, then unmold them and transfer to a rack to cool completely.

Ingredients you will need

Cupcakes

Mix the egg whites, confectioners' sugar and 1 teaspoon of espresso in a medium stainless steel bowl. Set the bowl over a saucepan of simmering water and heat the whites, whisking constantly, until hot to the touch (165).

Ingredients you will need

Powdered Sugar

Egg Whites

Espresso

Water

Equipment you will use

Whisk

Sauce Pan

Bowl

Transfer the mixture to the bowl of a standing electric mixer fitted with a whisk and beat at high speed until the meringue is stiff and glossy, about 5 minutes; if using a handheld mixer, beat for about 8 minutes.

Equipment you will use

Hand Mixer

Blender

Whisk

Bowl

Scoop half of the espresso meringue into a pastry bag fitted with a large (3/4-inch) plain tip and pipe the meringue onto half of the cupcakes. Repeat with the remaining espresso meringue and cupcakes. Lightly sprinkle the meringue with cocoa and espresso powder and serve.

Ingredients you will need

Instant Espresso