Chocolate Meringue Cupcakes
Chocolate Meringue Cupcakes (revised from Giada De Laurentiis) (also: triple recipe)
½ cup of semi sweet chocolate chips
2 egg yolks
3 egg whites
¼ cup of vegetable oil
1/3 cup of sugar
2 tbsp of cocoa powder
½ tsp of cinnamon
½ teaspoon of vanilla extract
Pinch of salt
¼ cup of cake flour
Melt ½ cup of semi sweet chocolate chips in a double boiler, let it cool, and set it aside.
Put the 2 egg yolks in one bowl and put the egg whites in another. In the bowl with the egg yolks, add the vegetable oil, sugar, cinnamon, vanilla, and the cocoa powder. Whisk all together. Add the cooled melted chocolate to the bowl.
For the egg whites, beat them until fluffy and it starts to form stiff peaks. Add the egg whites little by little, into the other bowl, and fold in gently. Next, sift the cake flour and gently fold again.
Take an ice cream scoop and pour into prepared cupcake molds. Bake at 350 degrees for about 12 minutes and let cool.