CookGo
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Chocolate Whipped Cream Chiffon Cupcakes

Cost $10, save $15

Source: Recommended by CookGo

  • 120 Min
  • 5 Servings
  • $10

INGREDIENTS

  • Cupcake Batter

    • 🥚 2 egg yolks (L)
    • 🧂 20g sugar
    • 20g vegetable oil
    • 🥛 25g milk
    • 1 tsp vanilla extract
    • 40g cake flour
    • 5g cocoa powder
    • 1g baking powder
    • 🥚 2 egg whites (L)
    • 🧂 20g sugar

  • Chocolate Whipped Cream

    • 100ml heavy cream
    • 🧂 2g sugar
    • 15g dark chocolate

STEPS

1

Mix egg yolks and sugar in a bowl until pale and creamy.

2

Add milk, vegetable oil, and vanilla extract to the yolk mixture and mix well.

3

Sift in the dry ingredients (cake flour, cocoa powder, baking powder) and mix until just combined.

4

In a separate bowl, whip egg whites while gradually adding sugar until stiff peaks form.

5

Fold the meringue into the batter in three additions, using a spatula to gently combine.

6

Fill muffin cups 70–80% full, tap lightly to remove large air bubbles, and bake at 170°C for 20 minutes.

7

Immediately invert the cupcakes after baking and let them cool completely.

8

[Chocolate Whipped Cream] Whip heavy cream and sugar to 60% stiffness, then add melted chocolate and whip until firm.

9

Transfer the whipped cream to a piping bag fitted with a round tip.

10

Use a chopstick to create a hole in the center of each cupcake.

11

Pipe the cream slowly into the hole, filling gradually to prevent cracking.

NUTRIENTS

Per 1 serving

🔥

250

Calories

  • 5g
    Protein
  • 30g
    Carbs
  • 12g
    Fats

đź’ˇ Tips

Use room temperature eggs for better mixing.Chill the cupcakes before piping for a firmer texture.Store leftover cupcakes in the fridge for up to 3 days.

⚠️ Precautions

This recipe is for inspiration only. The specific use needs to beadjusted according to individual differences.