SUPER SOFT CHOCOLATE CUPCAKES!

Hi everyone! Today’s blog would feature my very own recipe and my very own version of super soft chocolate cupcakes. The cupcakes are darker in color than regular chocolate cupcakes you see in stores and has an even more chocolatey flavour into it. It's not too sweet and too bland. It sits right in between and is ideal for people who doesn't like too much sweets.

So we'll start of with the ingredients. You will need the following:

• 6 egg yolks
• 2 cups of fine sugar
• 1 1/4 cups of milk
• 200 grams of melted butter
• 3 cups of sifted cake flour
• 2 1/2 teaspoons of baking soda
• 2 1/2 teaspoons of baking powder
• 1 cup of sifted dutch cocoa powder
• 1/3 cup of espresso

For the meringue:

• egg whites (the ones from your egg yolks)
• 3 teaspoons cream of tartar

The following photos will guide you in making guaranteed super soft chocolate cupcakes!

STEP 1

Put your egg yolks in a clean mixing bowl. Make sure that the eggs are not rotten or that it doesn't have any egg shell debris in it. Mix with a whisk until sugar is dissolved. Room temperature eggs are better.

STEP 2

Pour in your fine sugar into 3 parts. Make sure it doesn't have big, rock-hard lumps in it. The finest the sugar, the better.

STEP 3

Pour in your milk slowly. Make sure your milk is warm. You can also use evaporated milk. And I'd go for Alpine if I were to use one.

STEP 4

Pour in your melted butter. You can use salted butter too! Make sure it's not hot. Just about warm is good.

STEP 5

Add in your flour in 3 parts. You can sift your baking powder and baking soda along with the flour. Always do sift your flour to avoid lumps in the process.

STEP 6

Add in your dutch cocoa powder. And don't forget to sift it first. If you're wondering why I always dutch cocoa powder, it's because dutch cocoa powder makes even darker chocolate cakes and is better than regular cocoa powder.

STEP 7

Add in your espresso. Just add about a teaspoon or two of pure, ground coffee in 1/4 cup of warm water. Stir until dissolved. Then you have your espresso! Make sure to mix it well! Coffee adds more chocolatey flavour to your cake.

STEP 8

Make your meringue. Do this by mixing your egg whites continuously using a hand mixer or a stand mixer. Add your cream of tartar during the first 10 seconds while it is being mixed. Cream of tartar helps your egg whites form foamy peaks, which is usually used in making chiffon cakes. Result should be like the picture beside it.

STEP 9

Mix it with your chocolate batter into two parts. You can either fold it using a rubber spatula or mix it using the same whisk. Make sure it is evenly mixed with your chocolate batter.

STEP 10

Distribute the batter in a cupcake tin lined with wonderful cupcakes cases of your liking. Bake them in the oven for about 20-25 minutes at about 150-160 degrees celsius. You can also put the batter in baking tins like what I did.

You can decorate these goodies with pretty much anything you like. You can press the top of it in a bowl full of crushed cookies, put chocolate chips on top before pooping them into the oven or just plain icing on top! As for me, I left it as it is because the top gradually moistens as it cools.

That's all! I hope you guys enjoyed my blog! Thank you!