In the beginning of this year I’ve shared with my readers my recipe for Basic Chiffon Cupcakes along with some tips for success. Today I will share with you the chocolate version. And no, I didn’t just replace some flour with cocoa powder and then called it a day. In my blog post, Chocolate Chiffon Cake, I talked about how the fats in cocoa powder would cause the meringue to deflate. With that in mind I reduced the oil amount when I initially made my chocolate chiffon cupcakes. I proudly awaited the cupcakes thinking I would aced it on my first attempt. Unfortunately, when I peeked through the oven window during baking, I noticed that the cupcakes didn’t rise as high as the original flavors. They tasted good but just not as fluffy as I longed for. My meringue must have deflated too much (in fact the batter was only enough for 11 cupcakes instead of the normal 12). After a couple of more trials I concluded that for foam cakes that contain cocoa powder, a stiffer meringue should be used in order to ensure a proper rise.
年初時EC分享過原味戚風杯子蛋糕配方及製作要點，這次分享的是朱古力版本。不！並不是隨便用少量可可粉替代麵粉便成為朱古力口味的。 早在朱古力戚風蛋糕一文中，EC便提及過可可粉內的油脂會令蛋白霜加速消泡 。有見及此，首次製作朱古力杯子蛋糕時，EC已預先減掉了少許油份， 自信滿滿的想着第一次便應該可製作成功吧。 怎料烘焙中途從焗爐玻璃門偷看時已察看到杯子蛋糕上升情況不甚理想，蛋糕外貌不如原味的飽滿，味道雖好就是質地不像預期的鬆軟。這應該是蛋白霜過度消泡了(其實麵糊只夠製作11個杯子蛋糕而非慣常的12個)。隨後EC又試作了幾次，結論是若要避免含可可粉的泡沫類蛋糕入爐後蛋白霜消泡和膨脹不佳，蛋白霜不能打得過軟。
Now let me revise the 6 tips of success for making chocolate chiffon cupcakes. Note that the only change is the second point, which is the extent to which the meringue is beaten: (1) Increase flour amount for a stronger support. (2) Whip meringue until firm (but not stiff) peaks have reached to keep it from deflating. (3) Bake with a lower initial oven temperature followed by a gradual increase. (4) Reduce heat source from the lower baking element for a slow and steady rise. (5) Add some moisture by baking along with a cup of water. (6) Bake the cupcakes thoroughly and dry the top to prevent them from collapsing. Please visit my older post, Basic Chiffon Cupcakes for a thorough discussion for each point.
現在讓EC重新修訂一下朱古力戚風杯子蛋糕的六個成功製作要點，注意改變的只是第二點，亦即蛋白霜的打發程度：(一) 提高麵粉比例加強組織。(二)把蛋白霜打發至尾巴呈微彎小尖角的程度以防消泡。(三) 烘焙初時使用低溫然後將溫度逐步提升。(四) 減少底火以協助蛋糕穩定和慢慢爬升。(五) 烘焙時加點水增加濕度。(六) 杯子蛋糕要焗至完全熟透以免回縮。至於各項要點的詳細解釋請參考原味戚風杯子蛋糕。
I wanted more chocolate flavor with just enough sweetness for my cupcakes so I’ve adjusted the recipe a few times. To make the long story short, the following recipe proved to be my favorite. My recommended cocoa powder amount for this recipe ranges between 22 and 28 g. The more cocoa powder, the more sugar (I used organic cane sugar that has a noticeable sugarcane flavor) is needed or else the cupcakes would taste too bitter especially for kids. Feel free to adjust the cocoa powder and sugar amount yourself to create your version of the perfect chocolate cupcake.
Chocolate Chiffon Cupcakes
85 g cake and pastry flour
25 g cocoa powder
A pinch of salt
85 g milk
3 large egg yolks
45 g grapeseed oil (or any light tasting oil)
3 large egg whites
1/2 tsp white vinegar or lemon juice (I used Korean apple vinegar)
75 g granulated sugar (I used organic cane sugar)
Notes: the eggs I use each has a net weight of 50 – 55 g.
Line cupcake pan with paper liners. Preheat oven to 300ºF/150ºC.
Combine and sift together the flour, cocoa powder and salt in a mixing bowl. Make a well in the center then pour in the milk, egg yolks and oil. Whisk gently until incorporated. Set aside.
With a hand mixer or a stand mixer fitted with the whisk attachment, whip egg whites and vinegar (to stabilize the meringue) with medium-high speed until very foamy. Gradually add sugar in batches and continue beating with medium speed until soft peaks. Beat at medium-low speed until meringue is glossy and reaches firm peaks. When you lift up the whisk, the peak will hold its shape but the tip will fall back very slightly.
Add one third of the meringue to the yolk batter and fold with a whisk to lighten. Add mixture back to the meringue and fold gently and thoroughly with a spatula until homogeneous. The batter should be thick and fall off from the spatula in a flat and ribbon-like pattern. If the batter is runny then your meringue has collapsed too much.
Divide batter evenly among liners. Place cupcake pan on a baking sheet to weaken the heat source from the lower baking element and place in the oven along with a small ramekin filled with hot water. Reduce oven temperature to 250ºF/120ºC and bake for 35 minutes. Increase to 300ºF/150ºC and bake for 20 minutes more until the cupcake surface feels springy and firm to the touch. All ovens are different so adjust baking time accordingly.
Remove from oven and cool in pan for 5 minutes. Transfer cupcakes to wire rack to cool completely. Store cupcakes in an airtight food container and let rest for half a day or until the surface of the cupcakes become soft again before serving.
At first the cupcakes weren’t fluffy enough as my meringue was on the soft side.
In this trial I’ve beaten the meringue a bit too stiff. Some cupcakes already started to crack after 20 minutes of baking.
These ones shrunk shortly after coming out from the oven as I didn’t bake them long enough.
I filled the cupcakes with dark chocolate ganache then decorated with a swirl of vanilla bean Swiss meringue buttercream. Check out my blog post, Ganache Filled Vanilla Chiffon Cupcakes with Vanilla Bean Swiss Meringue Buttercream, for the buttercream recipe.
If you want to republish this recipe, please link back to this post.
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