Macaroon Filled Chocolate Cupcake with a Meringue Top

Macaroon Filled Chocolate Cupcake with a Meringue Top


Macaroon Filled Chocolate Cupcake with a Meringue Top:


Chocolate Cake Layer:

1 (15.25 oz.) package chocolate cake mix, prepared according to package directions


Macaroon Layer:

2 1/4 cups sweetened coconut flakes

14 oz. can sweetened condensed milk

1/4 cup flour

1 tsp. vanilla extract


Meringue Topping:

5 egg whites, room temperature

1 cup sugar

1 tsp. cream of tartar



Preheat oven to 350 degrees F.


Beat egg whites and cream of tartar until foamy, using an electric mixer on medium speed. Gradually add sugar, one tablespoon at a time, beating until the eggs become glossy and form soft peaks (meringue has a curved tip, but stays vertical when the beater is pulled up). This will take about 5 minutes. Refrigerate.


Tips for meringue: Use metal, glass or ceramic bowl, no plastic. It is important to keep all equipment grease free in order for the egg whites to whip up.


To make the cake layer, follow the package directions including adding all the necessary ingredients to make the cake batter. Set aside. Line muffin tins with paper liners and spray with cooking spray. Set aside.


In a medium bowl, combine all macaroon ingredients, stirring until well incorporated. Set aside.


Fill each muffin tin compartment halfway with the cake batter. Place a heaping teaspoon of macaroon on top being careful not to touch the sides of the liner. Add enough batter to fill compartments 3/4 full.  Bake for 10 minutes.


Gently remove cupcakes from oven as they have are not completely set.  Frost each with meringue. Avoid pressing down hard on the cupcake.  Return to the oven and bake for an additional 10 – 12 minutes. Allow to cool. Add decorative topping, optional. Makes about 30 cupcakes.



Note: 

To make the chocolate hearts, place 2 ounces of semi sweet chocolate chips and 1 teaspoon of butter in a small microwaveable bowl. Microwave for 30 seconds. Stir. If still chunky, microwave 15 seconds longer.  


Place melted chocolate in a small plastic bag, twist closed. Cut 1/8” opening in one corner. Pipe heart shapes onto parchment lined surface. Freeze until ready to use.



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