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Chocolate Chip Cupcakes
Rich, fudgey chocolate chip cupcakes topped with a delicate cloud of toasted Italian meringue.
Course
Dessert
Cuisine
American
Prep Time
10
minutes
minutes
Cook Time
20
minutes
minutes
Total Time
30
minutes
minutes
Servings
12
Cupcakes
Calories
344
kcal
Author
John Kanell
Ingredients
Cupcake Batter:
3/4
cup
unsweetened cocoa powder
3/4
cup
all-purpose flour
1/2
teaspoon
baking powder
1/4
teaspoon
salt
3/4
cup
unsalted butter
1 1/2 sticks, room temperature
1
cup
sugar
3
large eggs
1
teaspoon
vanilla extract
1/2
cup
sour cream
3/4
cup
semi sweet chocolate chips
Meringue:
1
cup
sugar
1/2
cup
water
4
room temperature egg whites
1/2
teaspoon
cream of tartar
Instructions
For the Cupcakes:
Sift the dry ingredients together
Mix butter and sugar until light and fluffy.
Add eggs — one at a time — while mixing.
Add dry mixture in three batches, alternating with the sour cream.
Mix in the chocolate chips.
Add baking papers to cupcake tin.
Bake at 350F for 20 minutes.
For the Meringue:
Add the egg whites and cream of tartar to the mixer.
Slowly drizzle the 240 F syrup in while the mixer is on high.
Pipe the meringue on the cooled cupcakes.
Torch the tops, then enjoy!
Video
Notes
I use semi-sweet chips for this recipe but use bittersweet or even Milk chocolate chips if you prefer.
An ice cream scoop is a great way to neatly measure out equal amounts of batter for each cupcake.
Cream or tartar is an acid that helps stabilize the egg whites. You can use white vinegar as a substitute if needed.
Half a teaspoon of instant espresso will add a nice depth of flavor and bring out the chocolate flavor.
Nutrition
Serving:
86
g
|
Calories:
344
kcal
|
Carbohydrates:
49
g
|
Protein:
2.7
g
|
Fat:
17
g
|
Saturated Fat:
4.1
g
|
Cholesterol:
56
mg
|
Sodium:
203
mg
|
Potassium:
78
mg
|
Fiber:
0.8
g
|
Sugar:
37
g
|
Vitamin A:
100
IU
|
Calcium:
50
mg
|
Iron:
1.1
mg