These chocolate cupcakes are super fluffy. So fluffy and light that you could easily crush them if you’re not careful at taking them out the tin. They are chocolaty clouds of chocolate. They are even better with a chocolate glaze that makes a satisfying crack! sound when you take a bite. And they are easy.
The hardest parts are separating the eggs and beating the egg whites. But I enjoyed it, I even picked up some new skills: Cracking eggs one-handed and whipping egg whites by hand! And I got so hooked up on them that my next kitchen project was meringue. Crazy, huh? But just look at that fine crumb. That’s all the egg whites’ doing.
Chocolate Celebration Cupcakes
Ingredients (makes 7-9):
75 g butter
200 g chocolate
70 g sugar
30 g all-purpose flour
1/4 tsp baking powder
1 pinch of salt
Preheat the oven to 170°C (160°C when using fan).
Melt half the chocolate, sugar and butter together and stir to combine. Let it cool a few moments.
Separate eggs and incorporate one egg yolk at a time into the chocolate mixture.
Beat the egg whites with the salt to stiff peak stage. Fold the beaten egg whites into the batter.
Fill the paper liners until they are nearly full.Bake for 17-20 min until a skewer inserted comes out clean.
Let the cupcakes rest 1 min in the tin and then let them cool on a wire rack.
Melt the rest of the chocolate. Dip the cooled cupcakes into the chocolate. Refrigerate or store at a cool place until the glaze dries.