Chocolate Meringue Cupcakes
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These Caramel Meringues bring together the light, airy texture of classic meringues with a rich swirl of homemade caramel sauce. Perfect for a show-stopping dessert or a festive holiday treat, they’re sweet, crunchy, and beautifully flavored. With just a few simple ingredients, these meringues are easy to make and ideal for sharing with friends and family!
Chocolate Meringue Cupcake Recipe
Indulge in the ultimate dessert experience with these chocolate meringue cupcakes. Perfectly moist and rich chocolate cupcakes are elevated with a touch of peppermint and topped with billowy toasted meringue for a truly decadent cupcake.
Whether you’re making them for a holiday gathering or as a special dessert, these cupcakes are sure to impress. The combination of deep chocolate flavor and light, fluffy meringue creates a delightful contrast that makes every bite irresistible.
With simple ingredients and easy-to-follow instructions, these cupcakes are perfect for any baker looking to add a little flair to their dessert game.
Do I need a blow torch for the meringue?
A blow torch is ideal for achieving a perfectly toasted meringue with precise control, but it’s not a must. You can also use your oven—preheat it to 175ºC (350ºF), place the frosted cupcakes on a baking tray, and bake them for 10-12 minutes until the meringue is lightly browned and set. Both methods give a beautiful finish!
How do I prevent my meringue from deflating?
To keep your meringue fluffy and stable, make sure your mixing bowl and beaters are thoroughly clean and dry, as any grease or moisture can prevent the egg whites from whipping properly. Also, ensure no trace of yolk gets into the whites. Gradually adding sugar during the whipping process helps build a stable, glossy meringue that holds its shape.
Can I skip the peppermint flavor?
Absolutely! If peppermint isn’t your thing, simply omit the peppermint extract. The cupcakes will still be delicious, with a rich chocolate flavor that shines on its own.
How to store chocolate meringue cupcakes
Store frosted cupcakes in an airtight container, refrigerated, for 3 days, or until the meringue begins to melt.Â
Store unfrosted cupcakes in an airtight container, in the pantry or refrigerated, for 5 days.Â
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Ingredients
Method
- Preheat oven to 180ºC (356ºF). Line a 12-hole regular cupcake pan with cupcake liners. Set aside.
- In a large bowl whisk together milk and coffee until coffee has completely dissolved.
- Whisk in eggs, sugar, oil and vanilla until well combined.
- Add 6 drops of peppermint, taste test and adding any extra if desired. Mix well.
- In a separate medium bowl, whisk flour, almond meal, cocoa, baking powder, baking soda and salt.
- Gradually add the flour mixture into the milk mixture, whisk until well combined and smooth, approx. 10-15 seconds.
- Divide batter amongst cupcake liners, filling each up 3/4 of the way full.
- Bake for 18-20 minutes or until the top bounces back when lightly pressed or a toothpick inserted into the middle of one cupcake comes out clean.
- Cool cakes in pan for 2 minutes.
- Transfer cakes to a wire rack to cool completely.
- NOTE: before whipping egg whites, ensure the mixing bowl and electric beater/whisk attachment you’re using are both thoroughly clean and completely dry from any grease, dust and water. This will ensure optimal results for meringue.
- Ensure egg whites are at room temperature before whipping. NOTE: make sure there is zero bits of egg yolk in the egg whites, otherwise the egg whites won’t whip properly.
- Use a large bowl stand mixer attached with a whip. Or a large mixing bowl using a hand electric beater.
- Add egg whites to mixing bowl. Have sugar measured out and ready to go.
- Start whipping on medium speed to gradually aerate egg whites. Whip until egg whites reach soft peaks. Soft peaks = tip will curl and slowly fall back on itself.
- Once soft peaks have been reached, start to add sugar, 1 tablespoon at a time. Wait 30 seconds between each addition of sugar, to ensure the sugar dissolves.
- Once all the sugar has been added, check to see if it has been dissolved by rubbing a small amount of meringue between your fingers. It should feel smooth, if it feels gritty, continue whipping meringue in 2 minute increments until completely dissolved.
- Once sugar is dissolved, add white vinegar and beat meringue for a further 3 minutes or until stiff, glossy peaks. Peaks will hold their shape when lifted up.
- Fill piping bag with meringue.
- Pipe meringue onto each cupcake.
- Take your blow torch and carefully and lightly toast the meringue frosting.
- If you don’t have a blow torch, simply pre-heat oven to 175ºC (350ºF). Once to temperature, place frosted cupcakes on a baking tray, place in the middle of the oven and bake for 10-12 minutes or until meringue is lightly browned. Remove and allow to cool.
- Optional: Top each cupcake with a mini gingerbread man cookie but gently placing him into the frosting.
- Serve and enjoy!
Yum! Cooked these with the kids on the weekend and they were a hit with everyone. Time consuming but sooo worth the wait. Thanks for sharing 🙂
Hi Tanya! That’s sop wonderful to hear! Definitely time consuming but you’re right, well worth the wait, especially during the holidays! Thanks for sharing 🙂
Are kids ok to eat meringue topping ? Without cook?
Hi! I’d recommend ready this article here: https://www.babycenter.in/x1017012/is-it-safe-to-give-my-toddler-raw-egg-beaten-in-a-glass-of-milk
For infants and young children, there is a risk with consuming raw eggs, so I’d suggest not exposing them to potential illness linked with raw eggs. I would strongly suggest that you consult your healthcare professional about your options.
Hope that helps 🙂
Can a 1/2 cup of gf flour be substituted for the almond meal? Can white sugar be used istead if coconut sugar?
Hi TJ, yes to both of your questions! You can replace the gf flour for more almond meal, making the total quantity of the almond meal to 1 cup. You can also use white sugar in place of the coconut sugar, this will slightly after the flavour, which is no problems. Hope that helps! 🙂