Chocolate Chip Cupcakes with Meringue Frosting

By now, you might have realized that cupcakes are my all-time favorite things. Yes, I am addicted. I might have to enter Cupcakes Anonymous soon. For now, I’ll keep on cooking and eating, and blaming my pregnancy for it.

For 24 cupcakes


3/4 cup unsalted butter at room temperature

1 cup sugar

2 eggs + 2 egg whites

1 ½ tsp pure vanilla extract

2 ½ cup flour

3 tsp baking powder

1 tsp coarse sea salt

1 cup buttermilk

1 cup chocolate chips



  1. Preheat the oven to 350°F. Line a muffin pan with paper liners.
  2. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on high speed until light and fluffy. Then, add the eggs, 1 at a time, scraping down the bowl after each addition. Add the vanilla extract and mix well.
  3. Incorporate the flour, the baking powder, and the salt. Then pour in the buttermilk. Mix until just combined. Fold in the chocolate chips.
  4. Fill each liner to the top with batter. Bake for 15 to 25 minutes, until the tops are golden and a toothpick comes out clean.
  5. While they cool, make the frosting.



3 egg whites

1 cup of sugar

1 cup butter at room temperature

1 tbsp vanilla extract

1 tsp coarse sea salt



  1. Place the egg whites and sugar in a bowl over a pot of simmering water and bring the mixture to 150°F.
  2. Pour the warm egg white and sugar mixture in the bowl of a stand mixer and beat on high speed until white and glossy.
  3. Add the vanilla, the butter, and the coarse sea salt and beat until well combined. At this point you can color your frosting.
  4. Place in a piping bag and decorate.


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