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350F, 18 cupcake
1) 150g HoneyMaid Crumbs
1) 33g granulated sugar
1) 66g unsalted butter, melted
2) 113g unsalted butter
2) 228g 70% chocolate
3) 185g (1 cup) granulated sugar
4) 3 large eggs, room temp
5) 1 tsp. vanilla extract
6) 69g (½ cup) all-purpose flour
6) 18g (¼ cup) unsweetened natural cocoa powder
6) ½ tsp. baking powder
6) ½ tsp. salt
Meringue Frosting
7) 3 large egg whites
7) ¼ tsp. cream of tartar
7) 138g (¾ cup) granulated sugar
8) 1 tsp. vanilla extract

Combine (1) divide into 18 cupcake and press the mixture down.

In a saucepan heat (2) until melted then add (3) mix and allow it to cool.

Combine (6) sift and set aside.

Transfer cooled melted chocolate into mixing bowl, add eggs one at a time, then add vanilla (5)

Stir in (6) in three portions.

Divide batter weight into 18 and spoon (43g) onto the prepared crust.

Bake at 350F for 20-22 minutes.

Meringue: In a saucepan heat (7) and beat using hand mixer in the entire heating process until mixture reaches 170F then transfer into mixing bowl and beat on high for 5 minutes.