Choc Cinnamon Meringue Cupcakes

This easy cupcake recipe makes a dark chocolate cupcake and is perfect teamed up with the meringue, cinnamon and almond topping.

125g butter
2/3 cup brown sugar, firmly packed
2 egg yolks
1 egg
1/3 cup cocoa
1 1/2 cups self-raising flour
1 tspn ground cinnamon
2/3 cup milk

1. Preheat oven to 160C (325F).

2. Line cupcake trays with cupcake papers.

3. Cream butter and sugar in small bowl with electric mixer until light and fluffy.

4. Beat in egg yolks and egg and beat until combined.

5. Stir in half the sifted cocoa, self-raising flour and cinnamon with half the milk, then stir in remaining dry ingredients and milk.

6. Stir until smooth.

7. Spoon mixture into prepared cupcake trays.

8. Spread carefully with meringue and sprinkle with topping.

These chocolate cinnamon cupcakes are best eaten on the day of baking.