These cupcakes are great for kids birthday parties. You can even top the cupcake with any other munchies that you can imagine (e.g. marshamallows, caramels, kitkats, wafer, strawberries, sprinkles, etc.)
For Chocolate Chiffon cupcake, we need to prepare two separate batter mixture, then to combine later on.
Batter 1: Cake mixture
2 cups cake flour
1/2 cup cocoa powder
3 tsp baking powder
1 tsp salt
2/3 cup canola oil (or olive oil)
7 eggyolks
1/4 cup sugar
3/4 cup water
Batter 2: Merengue
7 eggwhites
1 cup sugar
1 tsp cream of tartar
- In a bowl, sift flour, baking powder, and salt.
- In a separate bowl, combine eggyolks, sugar, water, oil, and cocoa powder. Beat until frothy.
- Combine flour mixture with eggyolk mixture, and continue mixing until well blended. Texture is a gooey batter. Set aside.
- On a separate bowl and using an electric mixer, mixegg whites and cream of tartar. Then gradually add the sugar. Whipped at maximum speed until the egg white becomes merengue in texture (like a white foam).
- Combine batter 1 and batter 2 and fold using a rubber spatula. DO NOT MIX, but only carefully stir so not to deflate the eggwhites foam.
- Scoop a dollop of the mixture to each spot of muffin tray, lined with paper cups
- Place the cake pan in 175C pre heated oven for 40 minutes.
Choco Cream frosting:
2 cups whipped cream
1 cup semi-sweet chocolate
2 tbsp butter
1 cup powdered sugar
- On a bowl, beat whipped cream until peaks. Be careful not to over beat the whipped cream or it may liquify.
- On a separate bowl, melt the semi-sweet chocolate in a double boiler. Add 2 tbsp butter. Once melted, turn off the heat and set-aside.
- Pour over the cholocate to the whipped cream and fold.
- Gradually fold in powdered sugar.
- Top each cupcake with either M&Ms or Oreo cookies.
- keep the temperature of beaten cream at 1C to 5C temp.
- Cool down the chiffon cake before topping with whipped cream icing.
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