Chocolate, Pumpkin Cupcakes With Toasted Meringue Frosting

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Cupcake Bakeshop

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Ingredients

100 gram bar Valrhona 61% cacao (or any bittersweet chocolate)

1-1/2 stick butter

1 cup plus 2 tablespoons sugar

4 x eggs

1/2 cup plus 2 tablespoons flour

2 tbsp cocoa powder, unsweetened

3/4 tsp baking powder

1/8 tsp salt

2 cup all-purpose flour

1 tsp baking soda

1 tsp baking powder

1 tsp coarse salt

1 tsp ground cinnamon

1 tsp ground ginger

1/4 tsp freshly grated nutmeg

1/4 tsp ground allspice

1 cup packed light-brown sugar

1 cup granulated sugar

1 cup (2 sticks) unsalted butter, melted and cooled

4 large eggs, slightly beaten

1 can (15 ounces) pumpkin puree

5 x egg whites

1 1/4 cup sugar

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