Today I bring you chocolate cupcakes Chocolate looks simple< /span> But I don't think it's easy to make chocolate cakes After all, the first two times I failed to make chocolate cake The main reason is to bake it The inside of the cake is too moist It can't be taken out when it comes to baking time Extended baking time the skin is baked again becomes like a cookie Same crunchy texture but still too moist on the inside So the first two times I didn't find a recipe for me or my oven tempered chocolate cupcakes

Happy After two failures< span class="s2"> I finally found a recipe for successful chocolate cupcakes So share it now 

Prepare the ingredients first (this recipe is good for 12cupcakes)12 span>

yolk 4pcs

Proteins 4pcs

Low-gluten flour 60g

Milk 70g

Vegetable Oil 45g

Sugar 60g

Cocoa Powder 25g

Cake Cups 12pcs

This chocolate cupcake requires a frying method so

Step 1: Separating eggs The separated egg yolks can be put aside The egg whites can be refrigerated

Step 2: Pour the oil into a small pot Put it on the induction cooker Turn on the minimum heat and heat When heated to the surface of the vegetable oil, oil filaments appear (probably55-65Better degrees It is better to have a temperature gun to measure Good) Friends who have a microwave at home can also put the vegetable oil into the microwave and heat it on high for one minute

Step 2: Sift the low-gluten flour and cocoa powder into the oil Mix quickly then add egg yolks and mix well, then add milk and mix well Mix until the batter is smooth without lumps The mixed egg yolk batter needs to be Cover with plastic wrap and set aside for later use

Step 3: At this time, you can preheat the oven to 100 degrees Then let's whip the egg whites Add sugar in three times While the egg whites appear thick bubbles The bubbles get smaller When the meringue becomes finer (There are specific operation steps in the post I posted before. For details, please refer to the post I wrote before. ) When the egg whites are beaten to this extent (wet foaming a little dry look)

Step 4: Spoon1/3Add the egg white paste to the egg yolk paste< /span> Don't be afraid if your yolk batter is a little curd < span class="s1">Use some force when cutting and mixing Mix the two batters well Then pour the mixed batter back into the meringue batter and mix well by stirring

Step 5: When the two batters are mixed to this extent, it is OK Very smooth, delicate and thick state falls from a height like a layer of satin But it will disappear after a while.

Step 6: Pour the mixed batter into a piping bag Squeeze batter into cake cups Fill all cups with batter and send to oven Knock a few times before entering the oven to shake out large bubbles

Step 7: Cupcakes are baked in100degree oven< /span>15mins later Adjust the temperature to 110degrees and bake10< span class="s1">minutes then adjust the temperature to 120degree bake10minutes Adjust the temperature to 130degree bake10minutes return the temperature Bake to 140degrees10minutes final150degree bake20minutes < span class="s1">So this chocolate cupcake needs Total baking time in the oven is 75minutes Finally simmer in the oven3mins, then remove and let cool on the grill before serving as decoration

This recipe is actually not that difficult. It's when the cake is baked The temperature needs to be adjusted. This action is cumbersome anywayThe final baked cake is delicate and soft So it doesn't matter what the tedious process is

This chocolate cupcake is fluffy and creamy I hope you like it span>💕