Perfect for birthdays and other occasions, these chocolate cupcakes with meringue and funfetti are nondairy and super easy to make! To make it more festive, I added some funfetti on top, but you can decorate with chopped nuts, chocolate chips and even cookie crumble.
Chocolate Cupcakes with Meringue and Funfetti
Servings 10 cupcakes
For chocolate cupcakes:
- 70 ml. (1/3 cup) vegetable oil
- 1 large egg
- 150 ml. (1/2 cup + 3 tbsp.) soy milk
- 100 grams (1/2 cup) sugar
- Pinch of salt
- 1/2 tsp. vanilla extract
- 25 grams (2 tbsp.) cocoa powder
- 70 grams (1/2 cup) all-purpose flour
- 1 tsp. baking powder
- 50 grams dark chocolate chips
For chocolate ganache:
- 100 grams coconut cream at least 17% fat
- 100 grams dark chocolate chopped
For the meringue:
- 2 large egg whites at room temperature
- Pinch of salt
- 125 grams sugar
- 30 ml. water
- 1 tsp. vanilla extract
- Sprinkles for decoration
Preheat oven to 170c degrees and arrange paper crowns in a muffin pan.
In a large bowl, whisk oil, egg, soy milk, sugar, salt and vanilla until mixture is smooth.
Sift in cocoa, flour and baking powder and beat just until assimilated in the mixture.
Transfer the batter into the pan and fill about 2/3 of each mold.
Sprinkle chocolate chips over each cupcake.
Bake for about 15-22 minutes, or until a toothpick inserted in the center of each cupcake comes out with moist crumbs.
Cool slightly at room temperature.
Chocolate ganache: in a small bowl put coconut cream and chopped dark chocolate and melt in the microwave or over double-boiler, until the chocolate melts and mixture is shiny and smooth.
Dip the top of each cupcake in the ganache and cool completely in the refrigerator.
Meringue: put egg whites and salt in the bowl of a mixer with a whipping-attachment.
In a small saucepan cook sugar and water and bring to a boil.
Cook over high heat and when the syrup reaches a temperature of 105c degrees begin to whip the egg whites on medium speed. If you do not have a thermometer you can tell the syrup reached the correct temperature when big bubbles in the liquid become a bit smaller.
Continue to cook the syrup until it reaches a temperature of 115-117c degrees and remove from heat.
Increase the whipping speed to high and pour in the syrup in a thin stream while whipping.
Whip for about 10 minutes until you get a stable glossy meringue. Towards the end of whipping add vanilla extract.
Transfer the meringue into a pastry bag fitted with 1-2 cm round piping tip and drizzle mounds of meringue over the cupcakes.
Decorate with sprinkles and serve.
- Keep the cupcakes in the refrigerator for up to 3-4 days in a closed box, but serve at room temperature.