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Cook: 20 minutes


  • Cupcakes:
  • 180 g butter
  • 239 g brown sugar
  • 2 large eggs
  • 160 g cake flour, sifted
  • 7 ml baking powder
  • 40 g cocoa
  • 120 ml milk
  • 300 g dark chocolate
  • Meringue:
  • 2 large egg white
  • 180 g castor sugar
  • 40 ml honey
  • 45 ml water
  • pinch of creme of tartar

Preheat the oven  on 180ºC.
Beat the butter and sugar until light and fluffy.  Add the eggs one by one, beating well after each addition.  Sift the flour, baking powder and cocoa together.  Fold it into the butter mixture followed by the milk.
Spoon the mixture into cupcakes cups that have been prepared with a non stick spray and bake for about 15 – 20 minutes or until cooked through.  Set aside to cool.

Make the topping:
Beat all the ingredients together in a mixing bowl over a pot with a little boiling water in it – it’s important that the mixing bowl does not touch the water.

The steam will heat the bowl, so keep a cloth at hand to prevent yourself burning.
Place the pot on the stove over low heat, beating the mixture continuously with an electric beater (make sure the beater can reach the pot on the stove) until soft peaks form (it will take about 10 minutes), then remove the mixture from the heat.
Spoon the mixture into a piping bag with a 1 cm round nozzle.
Pipe a small spiral on each cupcake and refrigerate for about 30 minutes.
Melt the chocolate.
Place the cupcakes on a wire rack and carefully cover the meringues with chocolate; leave to harden.

Photo: Petro van Genderen

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