Giada’s show can hit or miss with me, but the moment I saw her making these small chocolate meringue cupcakes I knew that my husband and I, and our entire lab group were going to profit from it in our  early morning meeting.

(from Giada de Laurentiis)

2 large egg yolks
1/4 cup vegetable oil|
2/3 cup sugar, divided
2 Tbs cocoa powder (I used natural)
1 tsp vanilla extract
1/2 tsp cinnamon
1/8 tsp sea salt
1/2 cup semisweet chocolate chips, melted
1/4 cup cake flour
3 egg whites

for the topping:
1/2 cup semisweet chocolate chips, melted
1/2 Tbs vegetable oil

Heat the oven to 350F.
Line a 24-count mini-muffin pan with paper liners (1.25 inch diameter).

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 very thick).

In a separate bowl,   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 a small amount of the beaten egg whites into  the chocolate, to lighten it up. .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.

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

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.


to print the recipe, click here

Comments: This  recipe really was a “piece of cake” in two ways:  it was simple, and it produced cupcakes that look dense, but were light and moist in your mouth.   The chocolate drizzle, which according to Giada should harden in a couple of hours, refused to cooperate.  Even the next morning it was still sticky to the touch, making the cupcakes quite messy to eat.    A brief stay in the fridge (about 15 minutes or so) helped a little bit, and also made it easier to remove the paper.

I’d make these again at the drop of a hat,  but using  a different recipe for the drizzle, to achieve the crunchy texture on top.    Their size was perfect: people who are not wild about sweets will be happy with one; chocoholics may return for more. And more…. and more… 😉

Add to FacebookAdd to DiggAdd to Del.icio.usAdd to StumbleuponAdd to RedditAdd to BlinklistAdd to TwitterAdd to TechnoratiAdd to Yahoo BuzzAdd to Newsvine

receita em portugues na proxima pagina…


(Giada De Laurentiis)

2 gemas
1 / 4 xícara de óleo vegetal
2 / 3 de xícara de açúcar, dividida
2 colheres de sopa de chocolate em pó
1 colher de cha de baunilha
1 / 2 colher de chá de canela
1 / 8 colher de chá de sal
1 / 2 xícara de chocolate meio amargo, derretido
1 / 4 xícara de farinha de trigo (especial para bolos)
3 claras

Para a cobertura:
1 / 2 xícara de chocolate meio amargo derretido
1 / 2 colheres de sopa de óleo vegetal

Aqueça o forno a 175 C.
Forre uma assadeira de 24 mini-muffins com forminhas de papel.

Bata as gemas, o óleo, 1 / 3 de xícara de açúcar, chocolate em pó, baunilha, canela e sal, em alta velocidade até ficar cremoso, cerca de 2 minutos. Misture o chocolate derretido e mexa até ficar homogêneo (a mistura vai ser bem espessa).

Em uma tigela, bata as claras em velocidade alta até que formem picos moles, cerca de 3 minutos. Com a máquina funcionando, gradualmente acrescente o açúcar restante (1 / 3 de xicara) e continue a bater até que a mistura forme picos duros, cerca de 2 minutos. Misture uma pequena quantidade de claras de ovos batidas no chocolate. Usando uma espátula, misture delicadamente as claras restantes. Aos poucos, peneire a farinha sobre a massa misturando levemente com uma espátula. Encha cada uma das forminhas com a massa e asse por 12 minutos. Retire do forno e deixe esfriar por 15 minutos.

Para a cobertura: Em uma tigela pequena, misture o chocolate derretido e o óleo. Mexa até ficar homogêneo.

Usando um garfo, regue a mistura de chocolate sobre os cupcakes. Deixe que a cobertura endureca por pelo menos 1 hora e meia a temperatura ambiente antes de servir.


    • Celia, I have very little experience with cakes, so I don’t notice when a recipe is unusual – but I thought that adding the flour at the very end was a bit strange. Not sure if that’s what you are referring to…. It worked well, apart from the drizzle, so I won’t complain 🙂


  1. These look delicious. I often shy away from chocolate cupcakes, often because they are too dense. But, I love the idea of fluffy light ones! My husband will be soooo glad you posted this recipe.


  2. @ Jean, Cindy & Doreen…. no full fledged baker here… let’s say I am warming up for a very important anniversary next month…😉

    @Elra and Juliana: thank you! It’s hard not to fall in love with chocolate, isn’t it? I was not too fond of it until marrying my beloved, but he definitely changed that…

    thanks to all of you for visiting BK…


Click here to comment, love to hear from you!

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s