Desserts & Baking

Bitter chocolate-meringue cupcakes

12
Easy
30 minutes
15 minutes
Wine/Spirit Pairing
Nederburg Lyric 2010

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Ingredients

Method
  • 125 g butter, at room temperature
  • 200 g caster sugar
  • 2 extra-large free-range eggs
  • 150 g flour
  • 20 g cocoa , plus extra, sifted, for serving
  • 2 T baking powder
  • ½ t salt
  • ½ cup sour cream
  • 200 g 70-percent dark chocolate, half chopped and half melted
  • 12 mini-meringues

Method

Ingredients

Preheat the oven to 200°C.
Beat together the butter and sugar until pale and fluffy. Beat in the eggs, one at a time.
Sift the flour with the cocoa, baking powder and salt.
Fold into the sugary egg mixture, alternating with the sour cream and ending with the flour mixture.
Fold in the chopped chocolate.
Line a muffin pan with cupcake cases.
Spoon in the batter and bake for 15 minutes, or until firm to the touch. Allow to cool.
Spread the cupcakes with melted chocolate, then top each with a mini-meringue.
Dust with sifted cocoa.

Phillippa Cheifitz

Recipe by: Phillippa Cheifitz

Regular TASTE contributor Phillippa is a well-known South African author and food writer, and has won many awards, both for her magazine features and her cookbooks.

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