12 chocolate cupcakes
1 cup sugar
3 large egg whites
2 tablespoons water
½ teaspoon salt
¼ teaspoon cream of tartar
1 teaspoon vanilla extract
2 cups (about 12 ounces) semisweet chocolate chips
2 to 3 tablespoons coconut or canola oil
Prepare your chocolate cupcakes according to your favorite recipe.
In a large heatproof bowl, combine the sugar, egg whites, water, salt and cream of tartar. Using a handheld electric mixer, beat the mixture on low speed for about 2 to 3 minutes, until it’s slightly foamy and the sugar is dissolved.
Set the bowl over a pan of barely simmering water. With the handheld mixer, beat on high for about 12 minutes, until the frosting is snowy white, beginning to form peaks and reaches 160 degrees Fahrenheit on a candy thermometer.
Remove from the heat. Add the vanilla extract, and beat for 2 minutes more, until the frosting thickens and forms stiff peaks.