Prep 10 mins
Cook 25 mins
Total 35 mins
Yield 18 cupcakes
Hot Chocolate Cupcake
Fun chocolate cupcake with a kick of cayenne for a surprisingly cozy experience.
- 1 box Devil's Food Cake Mix
- 1 tsp cayenne
Make Italian Meringue. Set aside a small amount of meringue to be used later.
Fill a large piping bag with a large tip with meringue and pipe "poofs" on parchment lined pan.
Toast with butane torch until golden. Be careful not to light parchment paper on fire.
Place in a preheated 200 degree oven and let dry for several hours. Overnight is best.
Using a small dollop of the unused Italian Meringue, adhere the toasted meringue to the cupcake.