Chocolate Funfetti Cupcakes
Chocolate funfetti cupcakes with meringue frosting, soft and fluffy covered with a double, silky and luscious meringue and chocolate frosting … what else?
Since last year, I was amazed by these joyful and festive meringue cupcakes on the most reputable American websites. Finally, I found the right recipe and the time to make them and they disappeared in an instant at my home.
These cupcakes are ideal for Carnival but also for parties and children’s gatherings.
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- Difficulty: Easy
- Cost: Cheap
- Preparation time: 20 Minutes
- Portions: 12 cupcakes
- Cooking methods: Oven
- Cuisine: International
- Seasonality: Carnival, All seasons
Ingredients for Chocolate Funfetti Cupcakes
- 2.8 cups All-purpose flour
- 1.25 cups Sugar
- 3.5 tbsp Melted butter (but cold)
- 4 Eggs (medium)
- 0.4 cup Buttermilk (or sour cream)
- as needed Milk (to soften the batter)
- 2 teaspoons Baking powder
- 0.25 cup Unsweetened cocoa powder (about 1.1 oz)
- 3.5 oz Dark chocolate
- 1 pinch Salt
- as needed Colored sprinkles (for decoration)
- 4 Egg whites
- 4 cups Powdered sugar (or Zefiro)
- 1 Lemon juice
- as needed Vanilla
- 10.5 oz 70% Dark chocolate (quality)
- 3 tbsp Vegetable oil (or grapeseed oil)
Tools for Chocolate Funfetti Cupcakes
- Kitchen scale
- Bowls various sizes
- Saucepan for bain-marie
- Mixer electric Philips with 450W power
Preparation for Chocolate Funfetti Cupcakes
Mix all the sieved dry ingredients in a bowl: flour, salt, cocoa, and baking powder.
In another bowl, beat the 4 whole eggs with the sugar, add the melted butter (cold), vanilla, buttermilk (or sour cream), and a bit more milk to make the batter soft and creamy (BUT it must not be liquid).
Add the previously sifted dry ingredients to the egg and butter mixture, add the chocolate melted in a bain-marie and cooled.
Pour the batter into muffin tins lined with paper liners and fill about 2/3 full.
Preheat the oven and bake for about 18-20 minutes.
Place all the meringue ingredients in a saucepan over a bain-marie and whip the ingredients for about 5 minutes, until the mixture reaches about 122°F (it becomes warm and the sugar dissolves well). Then pour the meringue into a stand mixer and continue to whip quickly for about 5 minutes until it cools (it should be shiny with soft peaks).
With a pastry bag, create a meringue pyramid on each cooled cupcake.
Important instruction: let the cupcakes cool well until the frosting is completely firm. Or freeze them for about 20 minutes.
This important step in the fridge will help to cover the meringue well with the melted chocolate.Melt the chocolate with the oil in a bain-marie (DO NOT let the bain-marie water boil).
Once the meringue-covered cupcakes are well chilled from the fridge (or freezer), dip them upside down in the melted chocolate while on a rack (see photo).
Quickly lift the cupcakes vertically from the chocolate glaze, immediately cover them with sprinkles and arrange on a serving plate in the fridge for about 30 minutes (to stabilize the double glaze well).
Store the cupcakes at room temperature for 1 day or in the refrigerator for up to 1 week.
The cupcakes complete with frosting and finished are not suitable for freezing.
The cupcakes (without the double glaze) can be prepared even one day before (or if you want to prepare them many days before, even frozen) and the next day, they can be filled with the double glazing.
Notes and Tips
Once, finding buttermilk and/or sour cream (crème fraîche) was a challenge, but luckily today they are increasingly available in supermarkets. In any case, it’s very simple to prepare homemade buttermilk with skim milk, Greek yogurt, and lemon juice. Follow my directions by clicking here.
For crème fraiche, if you want to follow a quick method, just mix (at least 30 minutes before using it) to fresh liquid cream 1 tablespoon of lemon, a pinch of salt, and then whip it slightly. Alternatively, if you have time to prepare it 24 hours before using it, follow this other method.
Thanks to CucinAmica for kindly providing the recipe.
Shopping Tips!!!
To weigh the ingredients, I use this practical Digital Kitchen Scale, with a large removable bowl, tare function, and built-in timer
If you are looking for top electric whisks, I recommend the excellent Philips electric mixer with 5 speeds (+ turbo) and 450 W of power.
To cook in a bain-marie – especially for melting butter and chocolate – I use this practical and handy double boiler pot.
You can purchase all the items I recommend above, on Amazon, at a great price, just click directly on the relevant links.
