Ganache-Filled Chocolate Cupcakes with Seven-Minute Meringue Frosting

Mary Nolan

Bon Appétit chef de cuisine

This decadent recipe was featured at Vegas Uncork’d and created by Bon Appétit chef de cuisine Mary Nolan. Try this recipe with Green & Black’s chocolate and let us know what you think!


  • 1 3/4 cups all-purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 3/4 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1 3/4 cups sugar
  • 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup hot water
  • 1 1/4 cups bittersweet chocolate chips (about 7 1/2 ounces; do not exceed 61% cacao)
Filling and Frosting:
  • 1 cup heavy whipping cream
  • 1 1/2 cups bittersweet chocolate chips (do not exceed 61% cacao)
  • 1 cup sugar
  • 2 large egg whites
  • 1/4 teaspoon cream of tartar
  • Pinch of coarse kosher salt
  • 1 teaspoon vanilla extract


Make the cupcakes: preheat the oven to 350°F. Line two 12-cup standard muffin pans with paper liners. Sift the flour, cocoa powder, baking soda, and salt into a medium bowl. Using an electric mixer, beat the sugar and butter in a large bowl until light and fluffy, about 2 minutes.

Add the eggs 1 at a time, beating until well incorporated after each addition. Beat in the vanilla, half of the flour mixture, then a cup of hot water. Add the remaining flour mixture and beat just until blended. Let the batter stand until cooled and slightly thickened, about 5 minutes. Stir in the chocolate chips.

Divide the batter among muffin papers (about 1/4 cup batter each). Bake the cupcakes until a tester inserted into the center comes out with some crumbs attached, 22 to 25 minutes. Let the cupcakes cool completely in the pans.

Make the filling and frosting: bring the cream just to boil in a small heavy saucepan. Place the chocolate chips in a medium bowl; pour the hot cream over the chocolate. Let stand 1 minute, then whisk until melted and smooth. Let stand at room temperature until cool and firm, about 2 hours. (Alternatively, chill the ganache until cool and firm, stirring occasionally, about 1 hour.)

Whisk 1/3 cup water, sugar, egg whites, cream of tartar, and coarse salt in a large metal bowl. Set the bowl over a saucepan of barely simmering water. Using an electric mixer, beat the mixture until soft peaks form, about 5 minutes. Remove the bowl from the saucepan and continue beating until frosting is cool to the touch, stiff, and billowy, about 2 minutes. Beat the vanilla into frosting.

Using your thumb, press down the center of each cupcake from top to bottom, forming a deep pocket. Spoon or pipe the ganache into the pocket of each cupcake.

Frost the cupcakes, forming tall peaks. Cover with cake dome and store at room temperature.


24 cupcakes