Magdalenas de Chocolate con merengue

Cupcakes, cookies & muffins

Magdalenas de Chocolate con Merengue

Can you imagine a sweetest breakfast than this? I bet you guessed what Magdalenas are in Spanish… Yes, these are our cupcakes! The base is the same and even though magdalenas don’t wear a “sweet hat” I placed some meringue on top of these to make them even more appealing ;D. Sprinkle with sugar toppings and there you have a festive breakfast or your kids’ party main sweet.

Magdalenas de Chocolate con Merengue

The color palette I used for these pictures is the same I have in my bedroom and in my blog, lol! I love the combination of the blue (turquoise), brown and white… What about you? Don’t you think they make a perfect match? Preparing the set of the Photo is as important as cooking the recipe, you know what is said: to have eyes bigger than your belly…  so I always try to find matching colors, original materials and new aterezo :D.

Chocolate Cupcakes with Meringue

Why should you try these Magdalenas de Chocolate con Merengue? Because your family will be so grateful, because you will love them, because they are spongy and tasteful and delicious, because they are done in no time…

If you wonder about the silicon cups, you can find them here! The giraffe paper, the blue net ribbon and the back beige cardboard can be found at bookstores. As I said, aterezo is so important ;D


Ingredients for 12 Magdalenas: 90 grs. of black chocolate, 115 grs. of white sugar, 115 grs. of butter at room temperature, 2 eggs, 1 tablespoon of cocoa powder, 2 tablespoons of milk, 2 tablespoons of toasted and grounded hazelnuts, 150 grs. of flour, 1 teaspoon of baking powder. For the topping: 2 Egg's white, 50 grs. of glaced sugar, a pinch of salt, and half a teaspoon of vanilla extract.

  • Cut the chocolate in small pieces, place inside a bowl. Pour some water inside a pot and place on the heat. Put the bowl with the chocolate on top and let the chocolate melt. When it's melted reserve the bowl aside.
  • Preheat your oven at 180ºC.
  • Use the electric blender and beat the butter until tender, add the eggs - one after the other - do not add the second until the first is well integrated. You will get an homogenous cream.
  • Add the chocolate. Be careful and don't add it when is too hot. Stir well and add the milk, the hazelnuts and the cocoa powder. Mix well.
  • In a separate bowl, pour the flour and the baking powder. Stir and make sure these two ingredients are well mixed. Now add to the Chocolate bowl and mix with a rubber spatula until you don't see the flour. Careful not to over mix because then your magdalenas would be too hard.
  • Prepare a mold and place your cupcake papers there. Pour the mixture inside (fill only 3/4 of the cupcakes). Bake for 20 to 25 minutes or until a toothpick inserted in the middle comes out clean.
  • Demold after 5 minutes and let them cool on a wire rack.
  • Prepare the Meringue: Beat the eggs white with a pinch of salt until stiff. In the middle of the process add the vanilla extract.
  • When the magdalenas are cold place the meringue on top and sprinkle with some sugar toppings.
  • Enjoy!!!


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02/24/2014 · 12:12 h by bellini

Well you know that I would be over in a flash for this kind of “cuppa” my friend.

02/24/2014 · 12:31 h by Núria Farregut

If these cupcakes are what it takes I’ll bake them once a week to see if you finally come over!!!

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