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Mocha Hokkaido Chiffon Cupcake ~摩卡北海道戚风蛋糕

Bake Along #84 is baking the popular Hokkaido Chiffon Cupcakes. My kids never get bore with the Hokkaido Chiffon Cupcake. I have baked a quite a few different flavor here, here, here and here.

 Usually they are bake in square mini size cupcakes. Just want to make it a little bit different, i baked with the round ones. Round Hokkaido Chiffon Cupcake..what do you think of that? My second told me that the mango cut out look like a little fish and my youngest told me it look like a little chick. Which one do you think it look like??

First batch of the cupcakes and i have 3 sitting on the table top waiting for the second round baking.
This round the cupcakes does shrink a little with a little crack but it is still nice and pretty. 
Snip a cross into the cupcakes, with a pair of sicssor.
Mango cut out with a cookie cutter to garnish the cupcakes.
The mango is actually a mango shape cut out.
Square Hokkaido Chiffon cupcake , which one do you like? If you have not try baking these cupcakes, do join us in Bake Along. Bake ^_^

Mocha Hokkaido Chiffon Cupcake
Recipe adapted from here
Makes 5 round cupcakes and 7 square cupcakes

A. Ingredients:
60g corn oil
80g milk
100g top flour (i used Hong Kong flour)
5 egg yolks
1 tsp cocoa powder

2 tsp Nescafe classic (instant coffee)

B. Ingredients:
5 egg whites
90g sugar
1 tsp lemon juice

Ingredients for filling: 

(i used the previous chocolate frosting from here

2 oz bittersweet or semisweet chocolate (do not excess 61% cacao) chopped
1 oz milk chocolate chopped
1 Tbsp whipped cream (i use thickend cream)
1 Tbsp/15gm butter
1/4 cup sour  cream (i use greek plain yogurt)
1/2 tsp vanilla extract

To do frosting:
Stir both chocolate, cream and butter in a medium bowl over simmering water until melted and smooth. (i zap it in mircowave oven at HIGH power level for 40 seconds) Remove and whisk in sour cream and vanilla. Fill the frosting into a pipping bag, fitted with a plain pipping nozzle and chill it in the fridge for 5 minutes before pipping it into the cupcakes.

To do 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.

2. Add egg yolk, one at a time. Then add vanilla essence, stir well the mixture.

3. Add the sift flour, cocoa powder and instant coffee and mix the mixture until smooth.(updated on 20/2/2016)

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 with a hand whisk. Then fold in the remaining egg white to the egg yolk mixture with a spatula. (updated on 20/2/2016)

6. Fill up 3/4 of the cupcake liner. Bake in preheat oven at 140C for 20 mins then 150C for 15 mins. (this is the temperature that suits my oven, please adjust the temperature that suits your oven temperature accordingly, you know your oven better then me :D )

7. Knock the cupcake on table top once and set aside to cool completely.

8. Snipped a cross on the cupcake with a pair of sicssor  and pipe in the chocolate frosting, sprinkle with icing sugar and garnish with fruit if desired. (i used mango)
 Serve cold! 
** i used grade AA eggs (weight about 65 grams without shell)

Soft and fluffy with chocolate frosting!


This post is link to Bake Along #84, Hokkaida Chiffon Cupcakes host by


  1. 好可爱的装饰。柔嫩的北海道杯子蛋糕很赞哦。

  2. Hi Doreen, I think the mango cut out looks more like a fish :D
    Very pretty and adorable Hokkaido Chiffon cupcakes. I must make it before the post is closed!

  3. Oh so cutie ...I like coffee so it doesn’t matter round or square cupcakes. .. I'm so loving these Mocha Hokkaido Chiffon Cupcakes :D

  4. oh gosh mui! this is way too lovely! setting the mocha flavour aside... your presentation is so original

  5. Yum Yum~
    To be honest, I thought that was a little yellow birdy on top of the cupcake at first glance...hehe..but very good presentation!

  6. Looks beautiful and delicious, especially with mocha flavour!

  7. mui mui, you always bake the cutest things! Round or square, I don't care. I just want to eat your HCC!

  8. The mango cut out is so cute! I agree with Phong Hong, round or square I don't care too! I want both! ;)

  9. WOW! They're so cute! I love them! I'd eat 3 at once!

  10. Hi Doreen,

    I envy your boys... because their mummy always bake very yummy Hokkaido chiffon cupcakes for them :D

    These mocha ones with little chicks look yummy and cute too!


  11. halo!! the cut out mango looks like little bird to me....that's an adorable cupcake and a tasty chocolate one too!

  12. Your cupcakes looks wonderful and the cut-out mango looks like a chick to me, very cute! I can see why these cupcakes are a favourite!

  13. Soft and airy! And that mango fish garnish is too cute!

  14. Hi Doreen! Those cute little cut-out looks like little birdies! So cute! As I was scrolling through your post, the pictures put a smile on my face. Mango and chocolate...My smile just got wider!! hehe

  15. Hello.
    I made these due to my love for coffee and cause I made them for a birthday. And I found some issues while making them.
    First of all,some of the measurments are in grams,which most people in the us don't use as a way of measuring, a conversion chart or what it would be in cups or teaspoons or table spoons would have been helpful.I spent about an hour trying to figure it out and finally did.
    Second of all,I ended up doubling the recipe and ended up with only enough batter for 13 cakes barely.I filled them half way and barely got the 13th.
    Third,what makes them mocha is the instant coffee and coco in the mix.I followed the directions exactly and I put them in the oven and realized the main mocha ingredients weren't in there.lucky I decided to make my own icing that involved those ingredients.

    I still though was irritated that I had missed the main ingredients to a mocha Hokkaido cupcake.


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