Hot Cocoa Cupcakes with Meringue Frosting

• 1 1/2 cups Silvanas Kitchen Gluten-Free All-Purpose Flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 1/2 cup natural cocoa powder (not Dutch process)
• 1/2 cup semisweet chocolate chips
• 3/4 cup boiling water
• 1 cup sugar
• 3/4 cup sour cream, at room temperature
• 1/2 cup canola oil
• 2 large eggs, at room temperature
• 1 tablespoon pure vanilla extract
• 4 large egg whites, at room temperature
• 1 cup sugar
• Pinch of cream of tartar
• 3/4 teaspoon pure vanilla extract (optional)

1. Make the cupcakes Preheat the oven to 350 and line a 12-cup muffin pan with paper liners.
2. In a bowl, whisk the flour, baking powder, baking soda and salt.
3. In a large bowl, whisk the cocoa powder and chocolate chips with the boiling water until smooth.
4. Add the sugar, sour cream, canola oil, eggs and vanilla; whisk until no streaks remain.
5. Whisk in the dry ingredients until incorporated.
6. Make the cupcakes Fill the prepared muffin cups with the batter and bake for about 20 minutes, until a toothpick inserted in the center of the cupcakes comes out clean.
7. Transfer the cupcakes to a rack and let cool completely.
8. Meanwhile, make the frosting In a heatproof bowl set over a saucepan of simmering water (the bottom of the bowl shouldn't touch the water), whisk the egg whites with the sugar and cream of tartar until the sugar has dissolved, about 3 minutes.
9. Remove from the heat.
10. Using a handheld electric mixer, beat the whites at high speed until stiff peaks form, about 6 minutes.
11. Beat in the vanilla.
12. Meanwhile, make the frosting Transfer the meringue frosting to a piping bag fitted with a large round pastry tip and frost the cupcakes.

silvanas kitchen, baking powder, baking soda, kosher salt, natural cocoa, chocolate chips, boiling water, sugar, sour cream, canola oil, eggs, vanilla, egg whites, sugar, cream of tartar, vanilla

Taken from www.foodandwine.com/recipes/hot-cocoa-cupcakes-meringue-frosting (may not work)