Sunday, 14 August 2016


1 1/2 cups self raising flour
1 cup sugar
2 tablespoons cocoa, sifted
2 eggs
1/2 cup canola oil
1/2 cup + 2 tablespoons milk


4 egg whites, room temp
1 cup caster sugar
1 1/2 tablespoons cocoa, sifted

preheat oven to 180 c. line 2 x 12 hole muffin tins
with 18 large paper patty pans.

in a large bowl, using an electric mixer, beat the flour, sugar,
cocoa, eggs, oil and milk together until well combined.

evenly fill the 18 patty pans, about 2 tablespoons each.

cook for 18 - 20 minutes until springy to touch and a skewer
comes out clean.

cool in tins.

heat oven to 200 c.

cut a hole in the centre of each cake about 3/4 way through
and fill the hole with nutella.

using a large glass or stainless steel bowl and an electric mixer,
beat the egg whites until stiff.
then add sugar 1/3 at a time, beating well after each  addition.

fold in cocoa.

pipe or spoon meringue onto the cupcakes then place into oven for
about 3 - 5 minutes to lightly brown.

cool completely. store in air tight container.

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