Chocolate meringue mini cupcakes

Ingredients:

Cupcakes

• 2 large egg yolks, room temperature
• 1/4 cup vegetable oil
• 2/3 cup sugar
• 2 tablespoons cocoa powder
• 1 tsp vanilla extract
• 0.5 tsp ground cinnamon
• 1/8 teaspoon fine sea salt
• 0.5 cups semi-sweet chocolate granules, melted
• 1/4 cup cake flour
• Whites of 3 large eggs, room temperature
• Special equipment: 24 mini-muffin metal pan, 18-20 3cm diameter paper muffin cups.

Topping

• 1 cup semi-sweet chocolate chips, melted
• 1 tbsp. vegetable oil

Preparation:

1. Position a rack in the middle of the oven and preheat the oven to 350°F (175°C). Line a 24-cup mini muffin pan with paper liners and set aside.
2. Cupcakes:
   
   In a medium bowl, beat the egg yolks, vegetable oil, 1/3 cup sugar, cocoa powder, vanilla extract, cinnamon, and salt with a hand mixer on high speed until smooth, about 2 minutes. Add the melted chocolate and mix until smooth (the mixture will be thick).
3. In a separate bowl, beat the egg whites with a hand mixer on high speed until soft peaks form, about 3 minutes. Without stopping the mixer, gradually add the remaining 1/3 cup sugar and continue beating until stiff peaks form, about 2 minutes. Fold one-third of the beaten whites into the chocolate mixture.
4. Using a spatula, fold in the remaining whipped egg whites. Sift the flour over the dough in several portions and fold it in with a spatula.
5. Fill each cupcake tin with batter and bake for 12 minutes, until the cupcakes are puffed. Remove from the oven and let cool for 15 minutes.
6. Topping:
   
   In a small bowl, combine melted chocolate and vegetable oil. Stir until smooth.
7. Using a fork, drizzle the chocolate topping over the cupcakes. Let the topping set for at least 1.5 hours at room temperature. Store cupcakes in an airtight container at room temperature..