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J.A.W. Dropping Cupcakes Recipe

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This recipe for J.A.W. Dropping Cupcakes, by , is from The Thrasher Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Whitney Ann Robertson
Added: Sunday, May 10, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 Box Pilsbury Chocolate Cake
1/3 c. Semi-Sweet Chocolate Morsels
1/3 c. Mint Mint Chocolate Chocolate Chip Jelly Belly Jelly Beans
1 square Milk Chocolate Almond Bark

For meringue:
3 egg whites
9 tbsp. of sugar
1 tbsp. vanilla


Directions:
Directions:
Mix cake mix as directed, then stir in chocolate morsels and jelly beans. Only fill cup cake liners 3/5 full to leave room for meringue.
Cook cupcakes as directed on box.
Meanwhile, make the meringue. Beat egg whites until thickened; mix 9 tablespoons of sugar in and beat at top speed until all sugar is dissolved. (Taste to see if it is "grainy")
Top cupcakes with a dollop of meringue.
Place cupcakes back into oven for 5 minutes until golden brown.
To finish with a bang, grate chocolate almond bark onto the cupcakes immediately after removing them from the oven.

Number Of Servings:
Number Of Servings:
24
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
ENJOY!
email Whitney at whitneyarobertson@gmail.com to let me know how they are.

 

 

 

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