Chocolate Hokkaido Chiffon Cupcakes

Hokkaidao Chiffon Cupcakes again!!  Yes, my boys love to eat, i love to bake :D :D :D

Son: Mummy what are you baking??
Mum: I am baking HHC cupcakes. What flavor would you like?
Son: I want something chocolate.
Mum: Great! mummy is going to bake you a Black Forest HCC cupcake.
Sons: Yeah! Yeah! Yeah! Can each of us have 2?... please, please, please..
Mum: LOL

It's good that this recipe yield 13 cupcakes. My kids can have them for tea and packed to school for their break time snack the next day.

Do you like chocolate chiffon and black cherry frosting /cream?

 Before sending into the oven.

 After baking.

Smooth with happy face :D

Seanan can't wait for the cream, he grab one without the cream :p

It is so good to have it  COLD with the black cherry syrup cream piped into the cake,

Chocolate Hokkaido Chiffon Cupcakes

Recipe from my previous post here and here with slight changes again
(yield 13 cupcakes)

A. Ingredients:
60g corn oil
80g milk
85g top flour (i used Hong Kong flour)
15g Van Houten cocoa powder
5 egg yolks
1/2 tsp vanilla essence (i use vanilla paste)

B. Ingredients:
5 egg whites
90g sugar
1/4 tsp tartar powder (omitted)

Ingredients for whipped cream/Chantilly cream filling:

150g dairy whip cream (i used Anchor brand with 30% butterfat)
14g castor sugar
1 1/2 tbsp black cherry syrup
some canned pitted black cherries for topping

Method for filling::
Pour whip cream and sugar into a mixing bowl. Whisk this cream cold or place over a bowl of ice water until it is light and fluffy. Fold in the black cherry syrup until it is just combine. Filled the cream into a pipping bag with long pipping tip please read at this post > here for the pipping pictorial.

 Method for cupcake:1. Mix corn oil and milk together in a medium bowl, place it over a double boiler, cook with low heat, stir well. Remove the bowl from heat when the milk mixture turns warm.

(I zap this mixture in mircowave for 45 seconds)

2. Add egg yolk, one at a time, mix with a whisk.Then add vanilla paste, stir well the mixture.

3. Add the sift flour and cocoa powder, combine the mixture until smooth.

4. Using an electronic mixer, whisk the egg white and add the sugar in three batches. The egg whites has to whisk until stiff peak.

5. Take 1/3 egg white mixture, add it to the egg yolk mixture. Mix until well combine. Fold in the remaining egg white to the egg yolk mixture.

6. Fill up 3/4 of the cupcake linear (i used a mix patterns of cupcakes cases) Bake in preheat oven at 140C for 20 mins then 150C for 15 mins.

7. Knock the cupcake on table top once and set aside to cool completely. (this is a must to prevent the cupcake from shrinking)

8. Make a hole on the cupcake (i snipped a cross on the cupcake with a sicssor) and pipe in the whipped cream, sprinkle with icing sugar and garnish with pitted black cherry.
 Serve cold!

ENJOY~

I'm linking this post to 'Bake Along' #64 with theme 'Chiffon Cakes'

hosted by

Joyce of Kitchen Flavours, Zoe of Bake for Happy Kids and Lena of Frozen Wings.

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