A decadent dessert for everyone
I have always loved brownies and judging by the company I keep, you all do too! Brownies for me are meant to be decadent in some way or form. Note, that this does not that that mean pile on the sugar, but rather rich in texture and flavour. This is what creates a delicious taste and sweet dessert. I know a few holidays are coming up and these are the perfect way to spoil your loved ones over the dinner table. This recipe has about 3 steps to it but it really is super easy to follow. I have broken them up into sections to make it easier for you. I hope you love this recipe as much as I do and please do leave a comment for me if you have any questions. These meringue chocolate brownie cupcakes have 3 beautiful layers and each one has its own personality that you will love!
Bon Appetit!
Zorah
How to store Meringue Chocolate Brownie Cupcakes
I would suggested that if you are frosting them with the meringue then you would have to eat them within 2 days. Meringue does not do well in the fridge and will become runny. It becomes soggy and loses its texture very quickly, especially if it’s hot out. Alternatively, you can store them without the frosting in the fridge, in an airtight container. This will keep for up to five days and you can add the frosting when you are ready to serve.
Crust:
In America you would use a Graham Cracker biscuit to make the crust and that will work amazingly but in South Africa we have Digestive biscuits which work the same. Whichever biscuit base you choose will work beautifully.
Things you’ll need:
- Cupcake wrapper to layer the cupcake and make it easy for removal after baking.
- Piping bag for the meringue, alternatively you can use a Ziploc plastic bag and place the nozzle at one of the corners- which is a good hack if you don’t have a piping bag
- Cupcake baking tray
Meringue Chocolate Brownie Cupcakes
Course: DessertCuisine: AmericanDifficulty: Medium10-12
servings30
minutes20
minutes50
minutesChocolate brownie meets s’mores meets cupcakes! These triple layer cupcakes have something for everyone. They are decadent and delicious and serve as the perfect treat for any occasion.
Ingredients
- For Crust
2 cups Digestive Biscuits
3 tbsp. granulated sugar
1/2 tsp. salt
6-8 tbsp. butter, melted
- For Brownie
1/2 cup butter, softened
185g dark chocolate (70% or more)
1/2 cup granulated sugar
3 eggs
1 1/2 tsp. vanilla extract
2 tbsp. dark cocoa powder
1 tsp. cinnamon powder
1/2 cup all purpose flour
- For Meringue
2 egg whites
1/2 cup brown sugar
1/3 tsp. cream of tartar
1/2 tsp. almond extract
Directions
- Method for crust
- Prepare your cupcake baking tray and line with cupcake wrappers.
- In a food processor, add your digestive biscuits, sugar and salt and blitz for 1-3 minutes or until smooth, there shouldn’t be any large lumps.
- Slowly drizzle in the melted butter, and the crust should start coming together. If you put the crust in your hand and press together/make a fist it should maintain its shape-this is when you know it’s ready.
- Spoon 2-3 teaspoons of the crust into the base of the cupcake wrapper. Make sure you press it down firmly with the spoon, that its as even as you can make it and there should be no excess crust flakes on top once you’ve flattened it.
- Method for the brownie
- Preheat your oven to 180 degrees C.
- Melt the chocolate and butter together in a double boiler or in the microwave in a medium sized heat proof bowl.
- Once everything is melted, whisk in the sugar until combined. If the chocolate is still hot, wait a few minutes for it to cool (about 5-10 min) and then whisk in the eggs and vanilla.
- Sift the flour, cinnamon and cocoa so there are no lumps and then stir it into the chocolate mixture until combined, but don’t overmix.
- Scoop the brownie batter on top of the crust base until almost full. Bake in the oven for 15-25 minutes.
- If the brownie comes out with a few cracks on top that’s fine, but the inside should be cooked and to test use a toothpick and it should come out clean.
- While the brownie cools, make your meringue.
- In a stand mixer, using a hand whisk, mix your egg whites, cream of tartar and sugar together until just combined. Then place the bowl on top of a pot of boiling water. The water should not touch the bowl, the heat from the steam helps to cook the egg whites. You should whisk for about 10 minutes. The egg whites should be very frothy and the sugar should have dissolved.
- Return the bowl to the stand mixer, add in the almond extract and whisk on medium-high speed for 10 minutes until the meringue has stiff peaks and is a creamy white colour.
- Spoon onto your brownie or use a piping bag with a star nozzle and decorate. You can add chocolate sauce if you’d like or just enjoy as is!
