Ingredients
For the Yolk Batter:
3 egg yolks
45 g milk
30 g oil (corn oil)
15 g melted chocolate
35 g low protein flour (cake flour)
10 g cocoa powder
For the Meringue:
3 egg whites
40 g sugar
4 g lemon juice
Directions
Step 1
👨🍳 1) Prepare the Yolk Batter: In a mixing bowl, whisk together 3 egg yolks, 45g milk, 30g corn oil, and 15g melted chocolate until well combined. Sift in 35g cake flour and 10g cocoa powder. Gently fold until just incorporated. Set aside.
Step 2
👨🍳 2) Make the Meringue: In a separate clean bowl, beat 3 egg whites until foamy. Add 4g lemon juice and continue beating. Gradually add 40g sugar while beating until stiff peaks form.
Step 3
👨🍳 3) Combine Batter and Meringue: Take a third of the meringue and gently fold it into the yolk batter to lighten it. Carefully fold the remaining meringue into the batter in two batches until well combined but still fluffy.
Step 4
👨🍳 4) Bake the Cupcakes: Preheat the oven to 170°C (340°F). Line cupcake molds with cupcake liners. Fill each liner about 3/4 full with the batter. Bake for approximately 15-18 minutes or until a toothpick inserted into the center of a cupcake comes out clean.
