Name: Chocolate-Pecan Cupcakes
Prep time: 20 min
Cook time: 20 min
Yield: 1
Ingredients: 3 large egg whites, room temperature -; 1 teaspoon baking powder -; 1 teaspoon vanilla extract -; 3/4 cup sugar -; 4 ounces German sweet chocolate, grated -; 1 cup crushed Ritz crackers (about 25 crackers) -; 1/2 cup chopped pecans -; Filling: -; 1/4 cup butter, softened -; 1/2 cup confectioners' sugar -; 1/2 teaspoon vanilla extract -; 1 cup marshmallow creme -

Ingredients for - Chocolate-Pecan Cupcakes

1. 3 large egg whites, room temperature

2. 1 teaspoon baking powder

3. 1 teaspoon vanilla extract

4. 3/4 cup sugar

5. 4 ounces German sweet chocolate, grated

6. 1 cup crushed Ritz crackers (about 25 crackers)

7. 1/2 cup chopped pecans

8. Filling:

9. 1/4 cup butter, softened

10. 1/2 cup confectioners' sugar

11. 1/2 teaspoon vanilla extract

12. 1 cup marshmallow creme

How to cook deliciously - Chocolate-Pecan Cupcakes

1 . Stage

Preheat oven to 350°. Line 12 muffin cups with foil liners. Place egg whites, baking powder and vanilla in a large bowl; beat on medium speed until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating just until stiff but not dry. Gradually fold in grated chocolate, crackers and pecans.

2 . Stage

Fill prepared cups. Bake on lowest oven rack until puffed and tops appear dry (some tops may fall), 13-15 minutes. Cool in pans 10 minutes before removing to wire racks to cool completely.

3 . Stage

For filling, in a large bowl, beat butter, confectioners' sugar and vanilla until smooth. Gently fold in marshmallow creme. If centers of cupcakes have not already collapsed, gently press center with a small spoon to open cavity inside. Fill cupcakes; top with additional chocolate. Refrigerate leftovers.