Easy chocolate cupcake with a macaroon center and meringue top. It comes out of the oven self-frosted and ready to eat.
Do you like chocolate cake…coconut macaroon… meringue? If the answer is "yes", "yes", and "yes", here is something for you. It’s a tasty little cupcake with all three components, ready to eat straight from the oven.
First, let me assure you, just because I host a food blog, I am not above using cake mixes. They are a staple in my pantry. Besides, not all made from scratch sweets are better than their prepackaged cousins.
I learned that lesson last summer when I visited family in Colorado. We spent an afternoon sightseeing in a quaint little tourist town. The sweet aroma from a bakery lured me in, whereupon I purchased a cupcake for my sweet tooth. Because it was a bakery item, expectations were high. Imagine my disappointment when the first bite tasted like Betty Crocker’s…and the second bite…and the third bite. What? I paid $4.50 for a tiny Betty Crocker cupcake?
Don’t get me wrong, I love Betty. She has a designated spot on my shelf, but for $4.50 I was expecting more. I could make 24 cupcakes (including frosting) for $4.50!
The one thing the cupcake had going for it was the frosting. It was silky smooth and vanilla-ry. Maybe I paid $4.50 for the vanilla beans? Who knows? Luckily, I quickly got over the ordeal when we moved on to the ice cream shop.
Here are my cupcakes, inexpensive, adorable, delicious, and made with a little help from the box. Start by making the meringue—whip egg whites and cream of tartar, until foamy.
Gradually beat in sugar until smooth and glossy. Meringue is done when it makes soft peaks.
Combine all of the macaroon ingredients.
Prep cake batter according to package directions.
Fill lined and greased muffin tins halfway with batter then add a dollop of macaroon. As you can see, I didn’t follow my own directions here and didn’t add enough batter. My bad.
|Pardon the condition of the muffin tins. Looks as if someone |
could use some prettier looking ones.
Add enough batter to fill compartments 3/4 full. Bake for 10 minutes.
Remove cupcakes and frost with meringue. Then, it's back in the oven they go!
Cute as a button! Makes you want to go to the pantry to get your favorite cake mix, doesn’t it?
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