Light and Fluffy Chocolate Cupcakes: A Healthier Treat

Indulge in the delicious lightness of these Chocolate Chiffon Cupcakes, a perfect treat for those who like a lighter, fluffier alternative to traditional cupcakes. This recipe focuses on a lower sugar content, allowing you to enjoy the rich flavour of chocolate without the usual guilt. These cupcakes are made with a delicate egg yolk batter and a stable meringue, ensuring they rise beautifully and retain a soft, airy texture.

Why you'll love this: Chiffon cupcakes are known for their moist, soft texture, and this chocolate version adds a deep, satisfying flavor. Using melted chocolate and cocoa powder creates a rich taste, while the mousseline method keeps them light and digestible. These cupcakes are ideal for anyone looking for a less guilty way to satisfy their sweet tooth.

Perfect opportunity: These chocolate chiffon cupcakes are perfect for any occasion, whether it's a casual get-together, a birthday party or just a little treat to brighten up your day. They're also great for afternoon tea or coffee breaks, where their lightness makes them a delicious addition to your drink without being too heavy.

Baking tips: Make sure all ingredients are at room temperature to help the meringue reach its maximum volume. When folding the meringue into the egg yolk batter, do so gently to maintain its airiness. The gradual increase in temperature during baking allows these cupcakes to rise perfectly without cracking.

• Ingredients:
  • Egg yolk dough:
    • 3 egg yolks
    • 45 g of milk
    • 30 g oil (preferably corn oil for its light flavor)
    • 15g melted chocolate
    • 35 g cake flour
    • 10 g cocoa powder
  • Meringue:
    • 3 egg whites
    • 40 g sugar
    • 4 g lemon juice
  • Chocolate chips (optional, for garnish)
• Method:
  1. Prepare the egg yolk dough:
     • Sift together the flour and cocoa powder.
     • Heat the oil in the microwave until it reaches about 65-70°C (about 50-60 seconds).
     • Mix the hot oil with the flour and cocoa powder to form a paste.
     • Stir in melted chocolate, then milk and egg yolks until well combined.

  2. Make the meringue:
     • In a clean, dry bowl, beat the egg whites and lemon juice on high speed.
     • Gradually add the sugar in three batches as described: at the first sign of large bubbles, when finer bubbles form and finally when you see lines forming in the meringue.
     • Beat until stiff to medium peaks form.
  3. Combine and cook:
     • Gently fold a third of the meringue into the egg yolk mixture to lighten it.
     • Fold in remaining meringue until mixture is smooth.
     • Spoon the batter into 12 paper-lined muffin cups, filling them halfway. You can sprinkle with chocolate chips if desired.
     • Fill up to 80% and add more chocolate chips.
     • Bake in a preheated oven at 125°C for 30 minutes, then increase to 150°C for 10 minutes and finish at 170°C for 5 to 8 minutes, or until the cupcakes are golden brown and springy to the touch.

Enjoy these Chocolate Chiffon Cupcakes as a delicious and healthier alternative to heavier desserts, perfect for sharing and enjoying on any occasion.