Chocolate cupcake with Mocha Frosting

A while back ago, I found this lovely family blog (The rockstar diaries), and I couldn't stop myself from checking their blog everyday (stalking much!).

Because of this blog (see here, here and here), I had a massive craving for cupcakes.

As an Indonesian, I love airy, and light cakes which are a complete opposite of the western cakes that I normally find here.  The recipe I used here is a traditional Indonesian cake that I just baked in a muffin tin (cheating, I know!).

The difference in texture is mainly because we beat the eggs until fluffy and almost triple in volume. We also use a cake stabiliser/emulsifier, to ensure the cake won't collapse (see here).  To date, I never come across this emulsifier in the specialty food shop anywhere in Sydney. However, you can easily get this from Indonesian or Malaysian grocery shops.

Anyway, those cupcakes at least satisfied my cravings for the moment.  :)

By the way, we are going for a picnic this Easter long weekend. Hope the weather is on our side. :)
Wish you all a wonderful Easter break.  :)

Chocolate Cupcakes with Mocha Frosting

Ingredients:

4 eggs

10 g cocoa powder, shifted

10 g corn starch

50 g plain flour

1 tbsp cake stabiliser / emulsifier

100 g caster sugar

1 tsp vanilla extract

50 g butter, melted

Frosting:

2 egg whites

60 g caster sugar

150 g unsalted butter

45 g dark chocolate, melted and cooled

2 tsp instant espresso powder

Directions:

 1.  Preheat the oven to 170 C

2. Beat the eggs, sugar, vanilla extract and emulsifier until triple in volume or until ribbons form.

3. Add cocoa powder, corn starch, plain flour in three addition, alternating with melted butter, mix well.

4. Spoon the mixture into muffin tins lined with paper cases until 2/3 full.
5. Bake for 10-15 minutes, or until cooked when tested with a skewer.
6. Allow to cool on a wire rack.

For the frosting:
1. Combine sugar, and egg whites in a heatproof bowl and place it on a pan of simmering water.
2. Whisk constantly, until the sugar has dissolved.
3. Beat the mixture, starting on low and gradually increasing to high speed, whisk until stiff peaks form.
4. Continue mixing until the mixture is glossy and completely cool.
5. With the mixture on low, add the butter a few tablespoon at a time, mixing well after each addition.
6. Add melted dark chocolate, and 2 tsp instant espresso powder, mix well.
7.   This frosting can be refrigerate for up to 3 days.

 

Happy Easter! :D