Hot Chocolate Cupcakes
Makes 12 cupcakes
1 box chocolate cake mix
1/2 cup Gil’s California Extra Virgin Olive Oil
1/4 cup Gil’s Maple Balsamic Vinegar
3/4 cup water
1 teaspoon San Fran Sea Salt
3 egg whites
1 cup granulated sugar
1/4 teaspoon cream of tartar
1 teaspoon vanilla extract
Candy canes for garnish
Preheat oven to 350°F, line a muffin pan with cupcake liners, and lightly spritz with cooking spray.
Place the cake mix, olive oil, balsamic, water, eggs, and salt in a large bowl, whisk until blended and smooth. Evenly distribute the batter between the prepared cupcake cups, filling each 3/4-full. Place in the oven and bake for 25-30 minutes until cooked through (insert a toothpick in the center of one of the cupcakes, if the toothpick comes out clean, the cupcakes are done). Remove from the oven and set aside to cool on a wire rack.
While the cupcakes are baking, place egg whites, sugar, and cream of tartar in the top of a double boiler. Warm over medium-low heat, whisking occasionally, until mixture reaches 160°F. Remove from the heat and using either an electric mix or hand mixer, beat the meringue until stiff peaks form. Pipe meringue over the cupcakes and, either using kitchen torch or toasting in the oven, lightly brown the meringue. Garnish cupcakes with candy canes.