Description
These Chocolate Lava Chiffon Cupcakes combine a light, airy chiffon cake with a rich, gooey chocolate ganache filling. The perfect balance of texture and flavor makes these cupcakes an indulgent treat for special occasions or a luxurious dessert.
Ingredients
42 g cake flour
6 g cocoa powder
36 g vegetable oil
66 g milk
3 eggs (separate egg yolks and whites)
48 g caster sugar
1 tsp lemon juice
1 tsp vanilla extract
60 g chocolate chips
60 g heavy cream (hot)
Instructions
- In a dry and clean bowl, separate the egg yolks from the egg whites. Keep the egg whites cool in the fridge until needed.
- Heat the vegetable oil in a saucepan to 70°C (158°F). Add the cocoa powder and cake flour, followed by milk and egg yolks. Mix until the batter is smooth and well-combined. Set aside.
- Preheat your oven to 120°C (248°F). Line a cupcake tin with cupcake liners.
- In a separate bowl, add the lemon juice, vanilla extract, and caster sugar to the egg whites. Use a hand mixer to beat until soft peaks form.
- Gradually pour the cake batter into the whipped egg whites. Gently fold the two mixtures together using a spatula until just combined. Be careful not to deflate the batter.
- Fill each cupcake liner with the batter. Tap the tin a few times to remove air bubbles. Bake in the preheated oven for 30 minutes at 120°C (248°F), then increase the temperature to 140°C (284°F) and bake for an additional 35 minutes, or until a toothpick comes out clean.
- Remove the cupcakes from the oven and allow them to cool completely.
- In a bowl, combine the chocolate chips and hot heavy cream. Stir until the chocolate is fully melted and smooth. Transfer the ganache into a piping bag and let it cool slightly.
- Once the cupcakes have cooled, use a small knife or piping tip to carefully create a hole in the center of each cupcake. Fill the hole with the chocolate ganache using the piping bag.
- Serve the cupcakes immediately and enjoy the warm chocolate filling with the airy chiffon cake exterior.
Notes
- Add a few drops of flavored extract, such as orange or raspberry, to the ganache for a unique twist.
- For a vegan version, use non-dairy milk, a vegan butter substitute, and egg replacer for the eggs.
- Top with powdered sugar, extra ganache, or whipped cream for added flair.
- Prep Time: 25 minutes
- Cook Time: 65 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Fusion
Nutrition
- Serving Size: 1 cupcake
- Calories: 260 kcal
- Sugar: 20 g
- Sodium: 80 mg
- Fat: 14 g
- Saturated Fat: 6 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 45 mg
