Chocolate Cupcakes

Makes 14 cupcakes



¾ cup all-purpose flour
½ cup unsweetened cocoa powder
¾ tsp baking powder
½ tsp baking soda
¼ tsp salt
2 large eggs, at room temp
½ cup granulated sugar
½ cup packed light brown sugar
1/3 cup vegetable oil
2 tsp vanilla extract
½ cup buttermilk, at room temp

Meringue Frosting
2 egg whites
½ cup light brown sugar
¼ tsp cream of tartar
½ tsp vanilla extract


  1. Preheat the oven to 180C. Line a muffin tin with cupcake liners. Set aside.
  2. In a large bowl combine flour, cocoa powder, baking powder, baking soda, and salt, and mix well. Set aside until required.
    In a medium bowl, whisk the eggs, granulated sugar, brown sugar, oil, and vanilla.
  3. Pour half of the wet ingredients into the dry ingredients followed by half of the buttermilk. Gently whisk for a few seconds. Repeat with the remaining wet ingredients and buttermilk. Make sure to stir until just combined (do not overmix).
  4. Pour the cupcake batter into the liners and fill only to halfway. Bake for about 20 minutes or until a toothpick inserted in the centre comes out clean. Allow to cool completely before frosting.
  5. For the meringue frosting, add egg whites, brown sugar and cream of tartar to a metal stand mixer/mixing bowl. Place over simmering water and whisk mixture until the sugar dissolves and the egg whites are frothy and warm to the touch.
  6. Place mixing bowl in stand mixer and whisk until stiff peaks form. Whisk in vanilla during the last 30 seconds. Transfer the mixture to a large piping bag fitted with a piping tip and pipe onto cooled cupcakes and lightly char using a kitchen torch.