Nutella and Chocolate Meringue Cupcakes

    55 minutes

    A delectable chocolate cupcake filled with Nutella and topped with a decadent chocolate meringue. Perfect to take to parties or enjoy around the house!


    Victoria, Australia
    5 people made this

    Makes: 18 cupcakes

    • Cupcakes
    • 1 1/2 cups self raising flour
    • 1 cup sugar
    • 2 tablespoons cocoa, sifted
    • 2 eggs
    • 1/2 cup canola oil
    • 1/2 cup milk
    • Meringue
    • nutella
    • 4 egg whites, room temp
    • 1 cup caster sugar
    • 1 1/2 tablespoons cocoa, sifted

    Preparation:15min  ›  Cook:25min  ›  Extra time:15min cooling  ›  Ready in:55min 

    1. Cupcakes: Preheat oven to 180 degrees C. Line 2 x 12 hole muffin tins with 18 large paper patty pans.
    2. In a large bowl, using an electric mixer, beat the flour, sugar, cocoa, eggs, oil and milk together until well combined.
    3. Evenly fill the 18 patty pans, about 2 tablespoons each.
    4. Cook in the preheated oven for 18 to 20 minutes until springy to touch and a skewer comes out clean.
    5. Cool in tins for about 15 minutes.
    6. Meringue: Preheat oven to 200 degrees C.
    7. Cut a hole in the centre of each cake about 3/4 way through and fill the hole with nutella.
    8. Using a large glass or stainless steel bowl and an electric mixer, beat the egg whites until stiff then add sugar 1/3 at a time, beating well after each addition. Fold in cocoa.
    9. Pipe or spoon meringue onto the cupcakes then place into oven for about 3 to 5 minutes to lightly brown.
    10. Cool completely. Store in air tight container.

    See it on my blog

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