The flavor of gingerbread combined with whiff of chocolate in one fluffy miniature cake with a topping that gives you the feeling of biting into a cloud – this is the Chocolate Gingerbread Cupcake with Meringue Frosting! Best served with a hot cup of cocoa in front of a fireplace…
Actually, in my family we have a strict No-Christmasdessert-Before-December rule, but theoretically these cupcakes are neither Christmas cookie nor traditional Christmas cake, so I do make an excpetion and this cupcake is so worth it! 🙂
Let’s start baking!
For the batter (makes 12 cupcakes) you will need:
- 80ml milk
- 60g dark chocolate (~70%)
- 140g fine brown sugar
- 50g butter
- 1 pinch of salt
- 2 eggs (S)
- 90g cake flour
- 5g baking powder
- 1tsp gingerbread spice mix
First, melt the chocolate. Put the milk, chocolate and 40g sugar in a pot and bring to a boil. Frequently stir until the chocolate has completely melted and you have a smooth chocolate sauce. Set aside.
Now turn your oven to 350°Fahrenheit/180°Celsius air circulation (390°Fahrenheit/200°Celsius bottom and top heat) and position 12 muffin liners in your baking tray.
Next, cream your butter, salt and remaining sugar to a light and fluffy consistency using an electric whisk. In a seperate bowl, lightly whisk your eggs and then slowly add them to the butter mixture. Beat until everything has combined well.
Lastly, add the now cooled chocolate sauce and beat it to a smooth batter.
Fill the batter into your muffin liners (2/3 full) and bake for approx. 15 minutes or until a toothpick comes out clean and dry.
For the syrup (optional!) you will need:
- 30ml water
- 30g sugar
Bring water and sugar in a pot to a boil. Boil until all sugar granules have dissolved and the syrup has thickened a little. Set aside.
Coat cupcakes directly after taking them out of the oven with the syrup using a silicone brush (twice per cupcake).
For the Meringue Frosting you will need:
- 2 eggs (S – egg whites only)
- 2 tbsp lemon juice
- 1 pinch salt
- 260g powdered sugar, sifted
Seperate your egg yolks (save the egg yolks, e.g. make vanilla sauce) from your egg whites (put them into a metal bowl). Add the lemon juice and salt to your egg whites. Keep your sifted sugar in a seperate bowl at hand.
Now take a small pot to use for your double boiler – the pot must be big enough so the metal bowl can securily rest on it and small enough so the water cannot touch the bottom of the metal bowl. Fill a fair amount of water into your pot. The water -MUST NOT!- boil, but merely keep it close to a simmer.
Rest your metal bowl with the egg whites in it on the pot and continuously whisk with an electric whisk. Slowly add the sifted sugar in 2 portions. Whisk on high.
Caution: Mixture might be hot! Rub a small amount of the mixture between your fingers and see if you can still feel sugar granules. As soon as all the granules have dissolved and the mixture feels almost hot, take the metal bowl from your pot.
Continue whisking until hard peaks form and the mixture has cooled considerably. (TIP: Simply pour the mixture into the bowl of your stand mixer and using the whisk attachment have the mixer whisk until the meringue has completely cooled.)
Immediatly decorate your completely cooled cupcakes with the meringue (use a spatula or a piping bag). You may put your decorated cupcakes back into your oven for 5 minutes (keep a close eye on it) to lightly brown the frosting and give it a crisp texture on the outsides. However, the meringue also keeps its shape without this process. Just as you like! ❤
PS: Do not store these cupcakes in the refrigerator, because this will ruin the meringue. Simply keep them in a cool room.
Have a baketastic baking day,