Uploaded February 2025 | Updated September 2026, 1 week ago

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Chocolate cupcake
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*Yolk batter*
3 egg yolks
45g milk
30g oil (corn oil)
15g melted chocolate
35g low protein flour (cake flour)
10g cocoa powder
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*Meringue*
3 egg whites
40g sugar
4g lemon juice
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Chocolate chips (optional)
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*Method*
➡️ sieve the flour and cocoa powder
➡️ heat the oil in microwave for about 50-60s (approx 65-70C)
➡️ add the oil to the flour and cocoa powder, mix into paste
➡️ add the melted chocolate, milk and yolks, mix well
➡️ beat egg whites and lemon juice with high speed
➡️ add 1/3 sugar when big bubbles seen
➡️ continue beating and add 1/3 sugar when meringue form finer bubbles
➡️ add last 1/3 sugar when meringue shows some line while beating
➡️ beat meringue to firm/medium peak
➡️ fold 1/3 of meringue to the yolk batter
➡️ pour back the batter to the balance meringue and fold well
➡️ pipe half cup into 12 paper cups
➡️ sprinkle some chocolate chips
➡️ pipe the balance batter until fill up 80% of the cup
➡️ sprinkle chocolate chips on top
➡️ bake at 125C for 30mins, 150C 10mins, 170C 5-8mins or until it is tanned.