Mocha Rice Flour Chiffon Cupcakes with Mocha Cream 摩卡米粉戚风杯子蛋糕 - 摩卡鲜奶油馅

These cupcakes were baked more than 3 months ago when I was so crazy on rice flour chiffon cake that I baked different variations, so just nice to post it up for the bake-it-together organised by Fion :).



Recipe modified from here.

For Cake  

Ingredients : for 18-20 chiffon cupcakes cases base about 5-6cm (I can yield 22 cupcakes as my eggs are big)
5 egg yolks
10g caster sugar
40g corn or sunflower oil  
1/8 tsp salt

50g chocolate milk
40g cake flour
30g rice flour 在来米粉/粘米粉

10g instant coffee 

10g cocoa powder 

4 tbsp hot water

1 tbsp kahlua

5 egg whites
80g caster sugar
1 tsp lemon juice or vinegar (I omitted)

Method :
1. Sift cake flour and rice flour twice.

2. Dissolve cocoa powder and instant coffee with hot water and set a side.

3. Mix egg yolks and sugar in a bowl, whisk till sugar has dissolved.
4. Add in oil, salt, mocha mixture, kahlua and chocolate milk and mix well.
5. Sift in flour mixture and whisk well.
6.In another bowl, beat the egg whites and lemon juice/vinegar till frothy. Add in sugar gradually and beat until approaching stiff peaks (meringue stand straight with a little curve at the tip) or till stiff peaks (this stage is a bit difficult to fold with egg yolk mixture). 

7. Use whisk to loosen the egg yolk batter a bit, then take 1/3 of meringue and use a hand whisk to mix well with egg yolk batter.

8. Fold in 1/2 of meringue and use a silicone spatula, gently fold with egg yolk batter till slightly combined. Fold in the balance meringue and gently fold till well combined.
9. Pour the batter from a considerable height into cupcake cases, lightly shake it left and right to level the cake, then gently bang the cupcakes on the table top to release air bubbles. 

10. Bake at pre-heated oven at 160C at center rack for 20-25 mins.

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

For Mocha Cream Filling

Ingredients  :

60g chocolate

30g chocolate milk

2 1/2 tbsp 2 in 1 brown coffee

1 tsp kahlua 

150g dairy whipping cream

2 tbsp icing sugar

* this amount of cream is just nice with little left over as my cupcakes are full of cream. 

Method :

1. Boil chocolate milk and pour in the chopped chocolate, kahlua and coffee powder and stir until chocolate melted and smooth. Set aside to cool.

2. Whisk whipping cream and icing sugar till peak form (not too stiff) under a bowl of ice water. Pls ensure not to over beat the cream.

3. Pour the melted mocha mixture into the whipped cream and fold until mix well.

4. Chill the mocha cream in the fridge for at least 15 mins to let it set a bit. I put in the freezer to fasten the process.

Assemble :  

1. Insert the long narrow pipping tip into the center of the cupcakes and squeeze the whipped cream in (I like the generous of cream so I just press as much as I can, until the cake fluff up lol).

2. Sprinkle with snow sugar and garnish with fruits if desire.

3. Serve cold!

Verdict?

While the cupcakes were baking, the mocha smell was so fragrance. The mocha cupcakes were full of distinctive mocha taste, the cream were rich with mocha taste as well. My buddy prepared this for a party and she said all the people snatching for the cakes, she received a lot of praising too. Mocha lovers, this is definitely for you, yummy! 

This post in joining Best Recipes for Everyone December Event : My Little Cupcakes

Hosted by Xuan Hom’s Mum Kitchen Diary