Hot Chocolate Cupcake
Devil's Food Cake Mix
Prepare Devil's Food as instructed on cake box. Add cayenne.
. 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.
Copyright: All Projects Great and Small