Dessert

Bonfire Brownie Cupcakes

Bonfire Brownie Cupcakes | The Mother Cooker

Welcome to November on The Mother Cooker, as we lead up to Christmas the blog will be packed full of comforting, indulgent treats. But before we hop to the end of the year, let’s enjoy one of my favourite times of the year: Bonfire. If you don’t live in the UK, you won’t celebrate November 5th and Guy Fawkes night. But it’s a time for fireworks, bonfire’s, hot dogs, the start of spiced treats, toffee apples and being outside until your fingers feel numb from cold. I really do love it, it holds dear because my brother was born around this time. I’d been an only child for 9 years and when he entered my life, everything changed. Every year we have an outdoor BBQ with fireworks, hot jacket potatoes, sparklers and hot dogs piled with onions for his birthday.

Today I am combining my love of all of those flavours into a cupcake. Gently spiced, fudgey chocolate cupcakes, topped with a fluffy toasted meringue. Super indulgent, super chocolatey and the perfect treat for Bonfire night. They are super easy to make, even the meringue won’t take you long. You just need to make sure you have a sugar thermometer and blow torch. One of the best investments, means you can also create the perfect topping for lemon meringue pie. Here’s to the start of the winter and everything comforting, enjoy!

Serves: 12 Cupcakes
Prep time: 10 mins
Cook time: 30-35 mins

Ingredients
  • 1 tsp cinnamon
  • Half tsp nutmeg
  • Quarter tsp cloves
  • 1 tsp salt
  • 4 eggs
  • 400g white sugar
  • 225g butter, melted and cooled
  • 85g dutch processed cocoa powder (I use Green and Blacks)
  • 120g plain flour
  • 2 tsp vanilla extract
  • For Meringue
  • 4 egg whites (large)
  • 200g caster sugar
  • 5 tbsp water

Bonfire Brownie Cupcakes | The Mother Cooker

Directions
  1. Pre-heat oven to 175c/350f/gas mark 4, add cupcake liners to a muffin tray.
  2. Hand whisk eggs, sugar, vanilla and cooled butter together in a large mixing bowl until combined.
  3. Sift in spices, cocoa, flour and salt and gently whisk until just combined, making sure not to over mix.
  4. Fill cupcake liners evenly until nearly at the top and bake for 20-25 mins. Or until the tops are cracked like brownies.
  5. Allow to cool completely on a wire rack.
  6. Whilst cupcakes are cooling, add egg whites to a clean and heatproof stand mixer.
  7. Add 200g caster sugar to a pan with 5 tbsp of water and heat until it becomes a syrup (2-3 mins).
  8. Insert sugar thermometer and once temperature reaches 115c whisk your egg whites on high to stiff peaks.
  9. Once temperature reaches 120c, gently pour the hot sugar liquid down the side of the mixing bowl in a steady stream.
  10. Continue mixing meringue until the bowl feels cool and meringue is glossy and stiff.
  11. Dollop meringue onto the tops of your cupcakes and toast with a blow torch.