Serve these cupcakes as soon as the meringue is piped onto them. You can also prep them a day or two in advance and make the meringue right before serving
| Created by | Spinneys |
| Prep time | 20 minutes |
| Cook time | 30 minutes |
| Serves | Makes 12 |
| Cuisine | American |
| Diet | Vegetarian |
| Preparation | Easy |
| Calories | 261 |
| Fat | 14.2g |
| Saturates | 4.5g |
| Protein | 5.9g |
| Carbs | 29.2g |
| Sugars | 17g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFPreheat the oven to 180°C, gas mark 4. Line a 12-hole cupcake tin with cupcake wrappers.
To prepare the cupcakes, mix the flour, cocoa powder, yoghurt, sunflower oil, 3 eggs and vanilla extract in the bowl of a stand mixer fitted with a paddle. Beat until completely smooth.
Using a measuring cup or cookie scoop, fill the wrappers 2⁄3 of the way.
Place the tin in the oven to bake for 15-20 minutes or until an inserted skewer comes out clean. Place on a cooling rack to cool.
To make the marshmallow meringue, separate the egg whites from the yolks of the remaining eggs. Place the egg whites, sugar and cream of tartar in a heatproof bowl over simmering water. Make sure the bowl doesn’t touch the water. Stir the mixture for 4-5 minutes or until the sugar has dissolved and the mixture is warm to the touch. Remove the bowl from the heat. Using an electric whisk, beat until stiff peaks form, or pour the mixture into the bowl of a stand mixer fitted with a whisk attachment and beat for approx. 3-4 minutes.
Spoon the meringue into a piping bag with a large, round nozzle and pipe onto the cupcakes.
Place two chocolate chips on the meringue to form the eyes.
Serve immediately.
