Chocolate sponge cupcakes recipe

Whenever I've friends over to visit, cupcakes would be the first thing that comes to mind for a light refreshment. And so it's time for cupcakes again! I chose to bake some chocolate flavour cupcakes this time thinking that who doesn't like chocolate? The cupcakes turned out really well. Seriously, I would never get bored of these spongy cupcakes. They're so light and fluffy regardless with or without frosting.

If you're looking for a simple chocolate sponge cupcakes recipe, you've come to the right place. However, please note that I've significantly reduced the amount of sugar as I was catering for some junior guests. :)

Recipe:

(make 16 small cupcakes)

Chocolate sponge cupcakes:

50g vegetable oil
20g Dutch cocoa powder
60g egg yolks
25g castor sugar
80g milk
Pinch of salt
85g cake flour

180g egg whites
1/4 teaspoon cream of tartar
55g castor sugar

1. Heat the vegetable oil until hot but not until smoking point.

2. Pour hot oil onto the cocoa powder in a mixing bowl and leave it aside to cool.

3. Whisk egg yolks and sugar in a mixing bowl until pale and thick.

4. Add milk, salt and stir to combine.

5. Add cocoa mix and stir thoroughly.

6. Sift half the cake flour into the mixture and mix evenly.

7. Sift the remaining cake flour into the mixture and mix evenly. Leave the mixture aside.

8. Beat the egg white in a mixing bowl.

9. Add cream of tartar as soon as the beaten egg white starts to foam.

10. Gradually add in the sugar when the egg white starts to thicken. Beat until stiff peak stage.

11. Add the egg white mixture onto the egg yolks mixture in 3 batches. Mix until they are almost combined on each addition. Lastly, scrape down and fold until everything is evenly combined. Bang the batter on the table for a few times to release the big air bubbles.

12. Pour the batter into the cupcake cases, about 3/4 full each.

13. Bake in the preheated oven at 165c for about 25mins on the lower rack.

14. Remove the cupcakes from the oven and let them cool on the wired rack.

Mascarpone cream for frosting:

250g mascarpone
2 tablespoons castor sugar*
A few drops of vanilla extract
150ml whipping cream

* Adjust the amount of sugar based on your liking.

1. Cream mascarpone, sugar and vanilla extract in a chilled mixing bowl over a bowl of ice water until combine.

2. Add in whipping cream and beat until stiff.

To assemble the cupcakes:

Chocolate sprinkles

1. Pipe the mascarpone cream on the cupcakes.

2. Sprinkle some chocolate sprinkles on the cream and serve.