2 large egg yolks, at room temperature
1/4 cup vegetable oil
2/3 cup sugar
2 tablespoons unsweetened cocoa powder
1 teaspoon pure vanilla extract
1/2 teaspoon ground cinnamon
1/8 teaspoon fine sea salt
1/2 cup semisweet chocolate chips, melted
1/4 cup cake flour
3 large egg whites, at room temperature
1 cup semisweet chocolate chips, melted
1 tablespoon vegetable oil
**I had a lot of topping left over so you probably can cut the topping ingredients in half!
Special equipment: a (24-count) mini-muffin pan, 18 to 20 paper mini-muffin cup liners.
For the cupcakes, arrange an oven rack in the center of the oven and preheat the oven to 350°. Line a 24 count mini-muffin pan with liners and set aside.
In a medium bowl, using an electric hand mixer, beat the egg yolks, vegetable oil, 1/3 cup of the sugar, cocoa powder, vanilla extract, cinnamon, and salt, at high speed until smooth, about 2 minutes. Mix in melted chocolate chips and stir until smooth (mixture will be thick).
In a separate bowl, using an electric hand mixture, beat the egg whites at high speed until they hold soft peaks, about 3 minutes. With the machine running, gradually add the remaining 1/3 cup sugar and continue to beat until the mixture holds stiff peaks, about 2 minutes. Stir in 1/3 of the egg white mixture into the chocolate mixture. Using a spatula, fold in the remaining egg white mixture. In batches, sift the flour over the batter and fold it in using a spatula. Fill each paper liner to the top with batter and bake for 12 minutes until puffed. Remove from the oven and let cool for 15 minutes.
For the topping: In a small bowl, combine the melted chocolate chips and oil. Stir until smooth. Using a fork, drizzle the chocolate mixture over the cupcakes. Allow the topping to harden for at least 1 1/2 hours at room temperature before serving. Store at room temperature in an airtight container.
*Recipe courtesy of Giada De Laurentiis