Description
These Hokkaido mocha cupcakes are so light, airy, and bouncy, with a delicious coffee chocolate flavour! This small batch recipe uses the gradual baking method for the signature chiffon texture, topped with a cloud of whipped cream.
Ingredients
Units
Scale
Cake
- 2 large eggs (60 g), yolks and whites separated
- 2 tbsp (26 g) neutral oil, I use corn oil
- 2 tbsp (30 g) strong brewed coffee
- 1/4 cup (30 g) cake flour
- 1 tbsp (4 g) cocoa powder
- 3 tbsp (36 g) granulated sugar
- A few drops lemon juice
Whipped Cream
- 1 cup (250 g) heavy whipping cream
- 2 tbsp (20 g) granulated sugar OR 1 tbsp (10 g) powdered sugar
Instructions
- Preheat oven to 250°F (120°C). Line a muffin tin with cupcake/muffin liners.
- In a medium bowl, whisk the oil and coffee together. Sift cake flour and cocoa powder into the mixture. Whisk until a thick batter forms. Stir in the egg yolks until smooth. Set aside.
- In a separate bowl, add lemon juice to the egg whites. Beat until frothy. Gradually add granulated sugar while continuing to beat until stiff peaks form. The meringue should hold a slight hook.
- Gently fold half of the meringue into the egg yolk mixture until just combined. Use a light hand to preserve the air in the batter. Add the yolk mixture to the remaining meringue. Fold gently until just combined. It should be quite runny.
- Pipe or scoop batter into lined cupcake molds, filling each about ¾ full. Tap the pan gently on a hard surface to release large air bubbles.
- Bake – First Stage: Bake at 250°F (120°C) for 30 minutes.
- Bake – Second Stage: Increase the oven temperature to 265°F (130°C). Bake for another 15 minutes.
- Bake – Third Stage: Raise the temperature to 300°F (150°C). Bake for the final 10 minutes.
- Remove cupcakes from oven. Cool completely.
- In a chilled bowl, beat heavy cream and sugar together until stiff peaks form.
- Pipe or scoop whipped cream onto the cooled cupcakes for that asian bakery look. Smooth with a spatula if desired.
Notes
- A stable meringue is crucial for a light chiffon. I beat my egg whites until they hold a firm, slightly hooked peak; this provides the structure I want.
- When folding the meringue into the yolk batter, I use a light hand to preserve the air you’ve built. This keeps the cupcakes airy and tender.
- The gradual temperature increases during baking are key. I find this helps the chiffon rise evenly and prevents it from collapsing after baking.
- Prep Time: 25 mins
- Cook Time: 55 mins
- Category: Cake
- Method: Baking
