Makes 16 cupcakes
25g (1/4 cup) cocoa powder
60ml (1/4 cup) boiling water
2 egg yolks
110g (1/2 cup) caster sugar
125ml (1/2 cup) canola oil
125ml (1/2 cup) water
1 teaspoon vanilla extract
190g (1 1/4 cups) plain flour
2 tablespoons milk powder
2 teaspoons baking powder
1/4 teaspoon bicarbonate of soda (baking soda)
2 egg whites
1/4 teaspoon salt
90g caster sugar
500ml thickened cream
250g Nestlé Dark Melts or dark chocolate, broken
Flaked almonds, roughly chopped for scattering (optional)
1. Preheat oven to 180°C. Line 16 muffin cups with paper cases.
2. Mix cocoa powder with boiling water and beat until smooth, set aside. Sift plain flour, baking powder, soda and milk powder together and set aside.
3. Combine egg yolks, 110g sugar, oil, water and vanilla in a large mixing bowl and mix well. Add sifted flour mixture and beat quickly until smooth. Add cocoa paste and combine well.
4. In another clean bowl, beat egg whites and salt until tiny even bubbles. Gradually add 90g sugar, tablespoon by tablespoon, until soft peaks formed.
5. Fold 1/3 of the meringue into the cocoa mixture. When well combined, fold in the remaining meringue.
6. Divide batter evenly into the 16 muffin cups.
7. Bake for about 25 minutes. Let cool. Pipe icing on top of each cupcake. Scatter over with flaked almonds if desired.
Bring the cream to a boil and pour onto the chocolate, stir until dissolved. Let cool and chill in the refrigerator. Whisk until stiff.
Taste: Soft, fluffy, moist chocolate cupcakes
Consume: Best within 3-4 days
Storage: Store in airtight container at room temperature without icing, or in the refrigerator iced
Recipe Reference: ‘Best-Ever Chocolate Cake’ recipe by Australian cookery writer Maureen Simpson