• Brownie cupcakes with cappuccino meringue recipe

• INGREDIENTS

  For the brownies

  • 300g 70% cocoa solid dark chocolate
  • 125g butter
  • 2 eggs
  • 100g caster sugar
  • 75g light brown sugar
  • 1 vanilla pod, seeds scraped out
  • 60g plain flour
  • 1 tbsp cocoa powder
  • ½ tsp baking powder
  • Pinch of salt
  • ½ tsp strong coffee

  For the meringue

  • 4 egg whites
  • 220g caster sugar
  • 1 tbsp cornflour
  • 2 tsp white wine vinegar
  • 1 tsp coffee liqueur
  • 1 tsp espresso

  Method

  1. Preheat the oven to 180°C/gas mark 4. First, make the brownies. Melt 200g of the chocolate with the butter, then chop the rest into small chunks.
  2. Whisk the eggs, sugar and vanilla seeds for 5 minutes until fluffy.
  3. Sift in the flour, cocoa, baking powder and salt. Fold the dry ingredients in, then stir in the coffee and melted chocolate, followed by the chopped chocolate.
  4. Spoon the batter into cake cases and bake for 20 minutes. Allow to cool.
  5. To make the meringue topping, beat the whites until stiff, then beat in the sugar a little at a time.
  6. Add the cornflour, vinegar, coffee liqueur and espresso.
  7. Put the meringue into a piping bag and swirl onto the cupcake.
  8. Grill or blowtorch the cupcakes for 1 minute until brown, then serve.