How to Make Fluffy Chocolate Cupcakes

An easy fluffy chocolate cupcake recipe that's perfect for a parties, bake sale or with your afternoon tea. For this recipe you will need 12 hole muffin tins and 18 muffin cases.

Ingredients
For the cupcakes
(A)
• 40g butter
• a pinch of salt
• 35g milk
• 45 cake flour
• 10g corn flour
• 10g cocoa powder
• 4 small egg yolks, cold

(B)
• 4 small egg whites, cold
• 1/4 tsp cream of tartar or 1/2 tsp lime / lemon juice
• 70g sugar, optional

(C)
• 12 large, chocolate chunks, optional

Method:
Pre-heat oven, always bake with both top and bottom heat with fan assisted. To make sure your cake to succeed even better. It is best to use an oven thermometer and you'll always have the exact temperature of your oven in mind.

1) Heat the butter in a saucepan, over low heat, Add a pinch of sea salt and milk. Turn off the heat, sift the cake flour, add the egg yolks. whisk everything together, no need to well-combined.

2) In a separate bowl, Whisk egg whites until foamy. add cream of tartar and then add the sugar, a bit at a time, while still whisking, until stiff peak stage, about 5 minutes.

3) Using a whisker, and turn the small amount of egg whites into the batter, mix well and then turn back the batter into the whites. carefully folding until just incorporated. Spoon the mixture into prepared cases and add chocolate chunks on top.

4) Bake in preheated oven 150°C for 20 minutes or until the cake is set in the centre.

5) Transfer the cupcakes to a plate for serving. Any leftover cake can be covered and kept in the fridge for 2 days.

Helpful Tips:
1) Be careful not to get the saucepan hot because the oil will burn.
2) For guaranteed results it's important to follow exactly this recipe and baking at the right temperature is important. It's recommended to use an oven thermometer.
3) Do not bake the cake quickly at a high temperature and don't remove hot cake out of a baking pan. otherwise the cake could fall apart and crack on top. Baking cake at a lower temperature will help the cake rise much higher and bake more evenly.
4) Please understand that everyone's oven work differently. You should also check the temperature of your oven. if not, your cake won't rise well.
5) You can test the cake by poking it with a skewer, if it's cooked the skewer will come out clean. if not pop it back in the oven and bake until it's ready.
6) Folding egg whites into a cake batter. Do not stir and never use an electric mixer.
7) Use a clean, dry bowl, free of yolk and any other oil or grease while beating egg whites. Do not over or under-beat the egg whites.
8) If it's cooked the skewer will come out clean. if not pop it back in the oven and bake until it's ready.

Recipe Source: Josephine's Recipes