Nigella’s Moist Chocolate Cupcakes Recipe

April 02, 2023 Post a Comment

Moist chocolate cupcakes with peanut butter frosting, chocolate ganache, and peanut bu from www.pinterest.com

Description

These moist chocolate cupcakes from Nigella Lawson are the perfect way to indulge your sweet tooth without overdoing it. Whether you are looking for a delicious afternoon snack or a stunning dessert for a special occasion, these cupcakes will fit the bill. The fluffy, chocolate-y cupcakes are topped with a light and airy meringue that adds a touch of sweetness and a creamy texture. The cupcakes are made with cocoa powder, sugar, butter, eggs, and flour and take just a few minutes to prepare. Once baked, they will have a beautiful golden-brown color, and the meringue on top will be slightly toasted. Enjoy them with a cup of coffee or tea, or pair them with a scoop of ice cream for an even more indulgent treat.

Ingredients

For the cupcakes:

- 2 cups all-purpose flour

- 1/2 cup cocoa powder

- 1/2 cup sugar

- 1/2 teaspoon baking soda

- 1/2 teaspoon baking powder

- 1/4 teaspoon salt

- 1/2 cup butter, melted and cooled

- 2 large eggs

- 1/2 cup buttermilk

- 1 teaspoon vanilla extract

For the meringue:

- 2 large egg whites

- 1/4 cup sugar

- 1/4 teaspoon cream of tartar

- 1/4 teaspoon vanilla extract

Instructions

1. Preheat the oven to 350°F. Line a 12-cup muffin pan with paper liners.

2. In a large bowl, whisk together the flour, cocoa powder, sugar, baking soda, baking powder, and salt.

3. In a medium bowl, whisk together the melted butter, eggs, buttermilk, and vanilla extract.

4. Add the wet ingredients to the dry ingredients and stir until just combined.

5. Divide the batter evenly among the prepared muffin cups. Bake for 15 to 20 minutes, or until a toothpick inserted into the center comes out clean.

6. To make the meringue, in a medium bowl, whisk together the egg whites, sugar, cream of tartar, and vanilla extract until stiff peaks form.

7. Spread the meringue over the cooled cupcakes and toast lightly with a kitchen torch. Serve immediately.

Notes

For a vegan version of this recipe, substitute the butter for vegan butter and the eggs for flax eggs (1 tablespoon ground flaxseed + 3 tablespoons hot water, whisked together and left to thicken for 5 minutes).

If you don’t have a kitchen torch, you can use the broiler setting on your oven to toast the meringue. Just be sure to keep a close eye on it so it doesn’t burn.

These cupcakes are best enjoyed on the same day they are made. Store any leftovers in an airtight container at room temperature for up to 3 days.