Choc top cupcakes
Ingredients for the chocolate cupcakes
(makes 24)
250g plain flour 75g cocoa powder
1 tsp baking powder
2 tsp bicarbonate of soda
1/2 tsp salt
300g Light Soft Brown Sugar
2 large eggs
100ml veg oil
175g sour cream
50g Greek yogurt
225ml hot coffee
Ingredients for the marshmallow
3 large egg whites
240g caster sugar
1/4 tsp cream of tartar
1 tsp vanilla bean paste
Ingredients for the choc top
250g dark chocolate
25g coconut oil
filling
Raspberry jam
Method:
To make the chocolate cupcakes,
Sieve the flour, cocoa, baking powder, baking soda, salt, and light brown sugar into a large bowl and use a whisk to combine. Make a well in the middle of the bowl and pour in the remaining ingredients and whisk together until a smooth cake batter is formed.
Fill your cupcake moulds 2/3 full. Don’t overfill they will rise. Bake for 15 minutes or until the cake springs back to a light touch.
Allow cooling
Once the cupcakes are completely cooled, using a teaspoon, scoop the middle section of the cupcake out and in its place add raspberry jam. Leave the sponge cutouts to the side and use them for something else. Or do what I did and eat them as you’re making the next step.
Next, make the marshmallow/swiss meringue.
Place the egg whites, sugar, and cream of tartar into a large bowl and set over a pan of simmering water. Gently stir until the mixture is hot to the touch and the sugar has dissolved. Remove from the heat and use an electric mixer to whisk on high speed until cool and holds medium peaks.
Add the vanilla and whisk to combine.
Using a palette knife spread a tablespoon of meringue on each cupcake and once all cupcakes are decorated, place cupcakes in the freezer.
Allow cupcakes in the freezer for 30 minutes and then start making your choc top. Place chocolate and coconut oil into a jug and melt in the microwave in 30-second bursts. Once melted allow to cool slightly.
Remove the cupcakes from the freezer and spoon a tablespoon of choc topping onto the marshmallow layer. The chocolate should set quickly.
Allow the chocolate to be completely set before serving.
Eat and enjoy
