Chocolate Meringue Cupcakes

Ingredients:

For the Meringues:
2 egg whites
125g (4 oz) caster sugar
40g (1 1/2 oz) ground hazelnuts
1 tsp cocoa powder

For the Cupcake Batter:
125g (4 oz) butter, softened
125g (4 oz) caster sugar
2 eggs
50g (2 oz) ground hazelnuts
100g (3 1/2 oz) self-raising flour
1 tbsp cocoa powder
4 tbsp milk

For the Ganache:
100g (3 1/2 oz) dark chocolate
100ml (2/5 cup) double cream

Method:

Begin with the meringues: Add the egg whites to a clean and dry bowl and whisk until stiff then stir in the caster sugar before gently stirring in the cocoa powder.

Spoon heaps of this mixture onto a baking tray lined with greaseproof (waxed) paper then transfer to an oven pre-heated to 110°C (225°F, Gas Mark 1/4) and bake for about 1 hour then remove from the oven and set aside to cool (make smaller heaps if making mini cupcakes). Increase the oven temperature to 180°C (350°F, Gas Mark 4).

Cream together the butter and caster sugar for the cupcake batter in a bowl. Add the eggs, one at a time, beating thoroughly to combine after each addition. Now stir in the ground hazelnuts. Sift together the flour and cocoa powder into a separate bowl then stir into the creamed mixture before adding the milk.

Line the wells of a muffin tin with either 6 large or 12 small paper cases. Divide the batter between these then transfer to your oven and bake for about 20 minutes. Remove from the oven when done and allow to cool in the tin for 5 minutes then transfer to a wire rack and allow to cool completely.

For the ganache, chop the chocolate into pieces and place in a heat-proof bowl. Pour the cream into a pan and bring to a simmer then pour over the chocolate. Set aside for 2 minutes then whisk the mixture until smooth. Set aside to cool then divide the ganache between the cupcakes and sit a chocolate meringue on top of each one.

Set aside in a cool place for the ganache to firm up for at least 30 minutes before serving.