Prep
30m
Cook
25m
Total
55m
Ingredients
Method
Nutrition
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For
15
M
I
For the black cocoa cupcakes
120
g
All-purpose flour
63
g
Black cocoa powder
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Per Serving
Calories
310kcal
Fat
20g
Saturates
9g
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The caramel sauce MUST be cool for filling the cupcakes, so I recommend making it at least 1 hour ahead of time. Caramel sauce can be stored in the fridge for 2-3 weeks, so it can be made far in advance if necessary. If you do not have black cocoa powder, you can use an equal amount of dutch process cocoa powder. Use a neutral oil, such as vegetable or canola oil. I recommend using light-tasting extra virgin olive oil. It can be difficult to tell exactly how much to fill a cupcake pan, so to make it easier I recommend adding 5 tablespoons of batter to each. I used a 2 tablespoon & 1 tablespoon cookie scoops. These cupcakes are best enjoyed the day they are made. If you would like them to last longer or to make them ahead of time, hold off with the meringue until the day they are served.
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Prep
30m
Cook
25m
Total
55m
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
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For
15
M
I
For the black cocoa cupcakes
120
g
All-purpose flour
63
g
Black cocoa powder
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
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Per Serving
Calories
310kcal
Fat
20g
Saturates
9g
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
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The caramel sauce MUST be cool for filling the cupcakes, so I recommend making it at least 1 hour ahead of time. Caramel sauce can be stored in the fridge for 2-3 weeks, so it can be made far in advance if necessary. If you do not have black cocoa powder, you can use an equal amount of dutch process cocoa powder. Use a neutral oil, such as vegetable or canola oil. I recommend using light-tasting extra virgin olive oil. It can be difficult to tell exactly how much to fill a cupcake pan, so to make it easier I recommend adding 5 tablespoons of batter to each. I used a 2 tablespoon & 1 tablespoon cookie scoops. These cupcakes are best enjoyed the day they are made. If you would like them to last longer or to make them ahead of time, hold off with the meringue until the day they are served.
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Made it?
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