Chocolate meringue muffins
So, chocolate muffins, then. I make them more times than I care to admit to and, as a dabbler, tend to add at least one extra little something: some chopped white chocolate, maybe, or some orange zest… dried cherries are surprisingly nice… sometimes I’ll decorate them with ganache, or just melted chocolate, and sometimes I just leave them alone and unadorned. This version came about after making muffins and wishing there was something else I could pipe onto them apart from buttercream, which I love, but Hubby detests. So first up for the muffins, you’ll need:
170g butter, softened
170g caster sugar
3 eggs
115g self raising flour
55g cocoa powder
So preheat the oven to 180/gas 4 and beat together the butter and sugar until they’re really light and fluffy. Add in the eggs one at a time, beating really well after each addition, then sieve the flour and cocoa into the bowl and fold them in gently. If the mixture’s a bit thick, add a slosh of milk.
Put paper muffin cups into the holes of a muffin tray and put a tablespoon of the mixture into each one (it should make about 12). Bake them for about 15/20 minutes until the centre springs back up when you push it with your finger. Leave them to cool on a wire rack:
Now, get cracking on the meringue:
Take a really clean bowl and whisk up two egg whites until they’re really stiff (yes, yes, you can do the ‘holding the bowl over someone’s head’ thing if you like). Now whisk in 115g of caster sugar one tablespoon at a time, whisking really well between each spoonful until the meringue is thick and glossy.
Now comes the fun bit. Preheat the grill to medium and then you can just dollop the meringue on top of the muffins, or you can crack open the piping kit (yay!) and pipe little swirls of meringue over the muffins. Once they’ve been piped, it’s your prerogative as Head Chef to pipe the rest of the meringue straight into your mouth. Now just let them heat gently under the grill until they’re kind of golden with a few darker tips – watch them carefully as they burn really easily. BTW: If you’re worried about eating raw eggs, you could always pipe them onto greaseproof paper on a baking tray, then bake them in a really low oven, and just stick them on top of the muffins with a spoonful of whipped cream. Yum. I was also thinking these would be lovely made without the cocoa (make up the difference with flour) and with a tsp or two of vanilla extract, then you could even add a hint of pink food colouring into the meringue – fab for a girly party.
And there you have it. Gorgeous, gooey meringue and rich chocolate cake. A mixture, I think you’ll agree, made in heaven. As I always say, there aren’t many things in this life that can’t be improved with a big dollop of meringue.
17 Responses to “Chocolate meringue muffins”
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Hmmm… dunno about muffins AND meringue, though. If you send me some, I adjudicate and get back to you on it… Perleeeeeeeze?
Ma: Ooh, melted chocolate – great idea. We might have to experiment when you’re over. Muchas excited by the way – one more day!!!!!!! xx
Jen: I’m definitely improving, no? Trouble is, I can only do the close-up ones – anything else looks poo. Nice try – I’ll donate some as a housewarming present. Deal? x
Wee One: Ooh ta – I was thinking, these would be a great excuse to have one of those kitchen blowtorch thingies wouldn’t they? I’d probably set the kitchen on fire which is a slight downside, but hey, lots of fun to be had there… x
Karen: Excellent news – make sure you send me photos and let me know how you get on x
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