Chocolate cupcakes (muffins) with meringue (four times different)

Name: Chocolate cupcakes (muffins) with meringue (four times different)
Cook time: 45 min
Total time: 45 min
Yield: 12
Ingredients: 150 g Dark chocolate; 125 g Butter; 375 g Sugar; 1 package Vanillin sugar; 1 pinch Salt; 4 Eggs (size M); 160 g Flour; 1 TEASPOON Baking Powder; 3 Protein (size M); 7-10 Tbsp Icing sugar; 12 Paper baking cups

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 12

150 g Dark chocolate
125 g Butter
375 g Sugar
1 package Vanillin sugar
1 pinch Salt
4 Eggs (size M)
160 g Flour
1 TEASPOON Baking Powder
3 Protein (size M)
7-10 Tbsp Icing sugar
12 Paper baking cups

Directions

1
Coarsely chop the dark chocolate. Melt butter and chocolate in a saucepan over low heat while stirring, remove from the heat and pour into a mixing bowl. Add 225 g sugar, vanillin sugar, salt, eggs, flour and baking powder. Mix to a smooth dough with the whisks of the hand mixer. Place paper baking cups in the hollows of a muffin tray (12 hollows).
2
Pour in the dough and bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 20 minutes. Remove the muffins from the oven and let them cool down on a cake rack. Approx. 30 minutes before serving, beat egg whites and 150 g sugar until stiff and the sugar has dissolved. Spoon the beaten egg whites onto the muffins and bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 5-8 minutes until the meringue takes on colour. Dust with icing sugar before serving
3
45 minutes waiting time