INGREDIENTS conv. chart U.S. Metric

INGREDIENTS conv. chart U.S. Metric

DIRECTIONS

1. Preheat oven to 350-degrees F. Coat 12 jumbo muffin cups with nonstick cooking spray or line with jumbo paper liners. In large mixing bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda and salt. Add eggs, sour cream, coffee, oil and vanilla extract; mix until combined
2. Fill muffin cups two-thirds full with batter. Bake for 25 to 30 minutes, or until a toothpick inserted in the center of a cupcake comes out clean. Cool cupcakes 5 minutes in pan, then remove cupcakes to wire rack to cool completely.
3. For filling, combine sugar, 1/4 cup water, cream of tartar and corn syrup in small saucepan. Bring to a boil over medium-high heat, stirring often. Reduce heat to medium; cook until temperature reaches 230-degrees F on a candy thermometer. Do not stir while mixture cooks.
4. Meanwhile, in a bowl with an electric mixer, beat egg whites until soft peaks form. Slowly pour hot syrup into egg whites, beating constantly. Beat on high speed until cool and very thick. Add vanilla extract and beat again.
5. Spoon filling into zip-top plastic bag; snip off a small corner of the bottom. Insert tip into top of each cupcake; fill with 1 Tbsp. filling. Spread frosting on top of each cupcake. Garnish with ­miniature chocolate chips or grated chocolate, if desired.

COOKING INFO

Serves	12
Yield	12 jumbo cupcakes
Prep Time	15
Cook Time	30 (Cooking times may vary)
Total Time	60
Oven Temp	--
Edit serving size Recipe ingredient amounts have been adjusted. Cooking times and temperatures may be affected by increasing the amounts used, so please check food carefully during cooking.

NUTRITIONAL INFORMATION (per serving)