And here we are back to sweets on Sundays. No regrets. I'm so in love with these cupcakes- they're moist, full of rich chocolate flavor and the halo of fluffy meringue is, well, icing on the cake. For as much as I love cupcakes, I've only baked my own once before and they were just okay. These, however, I will bake again, but maybe with a buttercream frosting next time. I'm very glad I made this one; it's the kind my mom always made for the angel food cake my brother always requested for his birthday, but hers was made by DreamWhip. Homemade is so much better.
Cake batter doesn't get much prettier than this. The addition of chocolate melted into hot coffee and milk was a stroke of genius. I had to hold myself back from just drinking it and posting a picture of my cat instead. But I wanted to taste the cake itself and see if it turned out dry-ish like the last ones I made. I've never eaten a more tender cake in my life. And they stayed that way. For a good long while. I won't tell you how long, since they never left the house like they were supposed to (or I would have just made the layer cake), and my husband and I enjoyed cupcakes for dessert for nearly a week.
Even though they sank in the middle a bit, they were cooked through and delicious. The tops were concave enough to hold a generous swirl of frosting, which is all to the good, I say. The process for the meringue frosting intimidated me, I'll be honest. I don't whip egg whites all that often and I'm never sure how far to take them before they get too dry. I thought that might have happened with my frosting, but when I added the sugar syrup, it whipped up nicely. I still prefer a buttercream, but I'm happy with how this one turned out. All that marshmallow fluffiness was a nice contrast to the fudgy chocolate cake underneath.
Another winner from Baked, another reason to eat some salads. It's all about balance, really. Here's the link to Baked Sunday Mornings where you can take a peek at the recipe and all the beautiful cakes on display.