Mini Chocolate-Meringue Cupcakes

Another great Giada De Laurentiis recipe...if you love chocolate!! (I am not a huge "dark" chocolate fan but i have to admit these babies were pretty good!! ) The are gooey-chocolate on the inside/bottom and airy/crunchy on the top... quite the combo!! I took them to work for my treat day and they were a hit there too!

Just waitin' for me (well, actually my husband, Jimmy!) to sample.

Start with the cupcakes by separating 2 large egg yolks and getting them to room temperature. Save the eggs white which you will use later in the recipe (hint: you will need three eggs whites, so go ahead and add another right now!) and also let these come to room temperature.

In a medium bowl, beat the egg yolks, vegetable oil , 1/3 cup of sugar, cocoa powder, vanilla extract, cinnamon, and salt, at high speed until smooth, about 2 minutes.


Melt chocolate chips in microwave safe bowl. Mix melted chocolate into mixture and stir until smooth.


Mixture will be thick!

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 in the remaining egg white mixture.

In batches, sift the flour over the batter and fold it in using a spatula.

Line a mini cupcake pan with mini liners!! They are soo cute! :) 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.

Meanwhile, make the topping by melting chocolate chips and oil and drizzle over the top of the cupcakes. Allow the topping to harden for at least 1 1/2 hours at room temperature before

serving.

Last, enjoy your bite-size little chocolate treats!!

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