Chocolate Cupcakes

Chocolate Cupcakes

by Smile Rain (Lingtong)

4.6 (1)
Favorite

Difficulty

Normal

Time

30m

Serving

2

The rich chocolate cake is super simple and delicious. It only takes 25 minutes from making to baking. "

Ingredients

Chocolate Cupcakes

1. Separate egg white and egg yolk (the basin should be oil-free and water-free).

Chocolate Cupcakes recipe

2. Add fine sugar to the egg yolk and beat evenly.

Chocolate Cupcakes recipe

3. Add oil and beat until emulsified.

Chocolate Cupcakes recipe

4. Add milk and stir gently.

Chocolate Cupcakes recipe

5. Sift the low-flour and cocoa powder into the egg yolk, and quickly beat them in the same direction into a circle

Chocolate Cupcakes recipe

6. Gabriel (or coffee wine) stir well.

Chocolate Cupcakes recipe

7. Electric whisk (from low-medium-high speed) to beat the egg whites to the fisheye bubble (add lemon juice), add 22g sugar in 3 times, beat until dry bubble.

Chocolate Cupcakes recipe

8. Take 1/3 of the meringue into the egg yolk paste and stir evenly.

Chocolate Cupcakes recipe

9. Pour into the egg whites and mix well in the same way as cutting and mixing.

Chocolate Cupcakes recipe

10. Pour it into a paper cup, fill it 8 minutes full, and shake it a few times. Put in the preheated 160 degree oven and bake for about 25 minutes. Take out the baking tray and shake it a few times after it's out of the oven.

Chocolate Cupcakes recipe

Tips:

1. The egg whites should be beaten to dry foaming, and the egg yolk paste must be quickly mixed to avoid tendons.
2. If using a 6-inch mold, bake for about 30 minutes. After being out of the oven, buckle the mold upside down on the grilling net, and release the mold after cooling.

Comments

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