Nutella Filled Chocolate Meringue Cupcakes
Moist chocolate cupcakes, filled with a Nutella centre and topped with a meringue style topping. This meringue is then toasted/torched to perfection. Decadent, look show-stopping, but actually so easy!
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Servings: 6 Cupcakes
Ingredients
- 110 g Unsalted Butter
- 110 g Granulated Sugar
- 2 Medium Eggs
- 1 tsp Vanilla Extract
- 2 tbsp Cocoa Powder
- 110 g Self Raising Flour Sub for 105g Plain (AP) Flour, and 1 tsp baking powder if you don't have SR Flour.
- 2 tbsp Milk
- 2 tbsp Nutella Optional
For the Meringue
- 2 Egg Whites
- 100 g Granulated Sugar
Instructions
- Preheat the oven to 200C/180C Fan/Gas 6. Line a 6 hole muffin tin with liners.
- In a large bowl, or the bowl of a stand mixer, combine the butter and sugar for 3-5 minutes on high, until light and fluffy.
- Add in the eggs, one at a time, mixing in between, and the vanilla extract.
- Gently fold in the flour and cocoa powder until just combined. Add in the milk to loosen the batter a little.
- Scoop the batter into the lined muffin tray. They should be about 2/3rds full. Bake for 18-20 minutes, until a skewer inserted comes out clean. Let cool on a wire rack.
- Once cooled, poke holes into the top of each cupcake with a piping nozzle, to remove the 'core' of the cupcake.
- Melt the Nutella in the microwave for 20 seconds (to loosen it), then drizzle it into the holes.
- Preheat the oven to 220C/200C Fan (unless using a blowtorch).
- Make the meringue by whisking the egg whites on high for several minutes, until soft peaks form. Add in the sugar, 1 tbsp at a time whilst still whisking. Do this until all sugar is combined and stiff peaks begin to form.
- Scoop this mixture into a piping bag fitted with a large, round nozzle. Pipe the meringue over the cupcakes. Bake for 3-5 minutes, or torch with a kitchen blowtorch. Let cool slightly, then serve!