chocolate mocha cheesecake hokkaido chiffon cupcakes

I had some time to myself today so I used it to bake.

What else is new? 🙂

I wanted to bake a small batch of cupcakes so we have something to munch on. Seeing that my mom really loves Hokkaido cupcakes, I decided that I would make some in a new flavor. And since chocolate and coffee have been on my mind quite a bit, I decided to go with the flow and use them to flavor my cupcakes.

It’s weird because I am not a huge coffee fan. I like the way it smells, but I am not one who needs to have my cup of coffee every morning. In fact, weeks would go by and I wouldn’t even drink any coffee. 

The thing though is, I really like the combination of chocolate and coffee. Coffee brings out the best in chocolate so when I bake with chocolate, I like to add coffee as well.

I was going to fill these cupcakes with a custard filling, but I thought cream cheese would actually be a pretty good addition, so that was what I did instead.

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The resulting cupcakes were out of this world. They were not overly sweet (I like!) yet they were really flavorful, with the aromas of both the chocolate and the coffee and the slightly tangy cream cheese filling. You got to bake these to understand how good they are!

And here are the instructions on how to make these yummy cupcakes.

In a mixing bowl, beat together egg yolks and icing sugar until the mixture turns light and fluffy.

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Add oil and coffee extract and continue mixing.

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Add the milk and the flour/ baking powder/ cocoa powder mixture. Mix until just combined. Set this aside.

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In a clean mixing bowl, whisk the egg whites until foamy. Add cream of tartar and continue whisking.

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Gradually add the caster sugar, whisking continuously until stiff peaks form.

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At this stage my two little whirlwinds came to kay-poh what I was doing.

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Add 1/3 of the meringue into the yolk mixture. Mix it in.

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Gently fold the remaining meringue into the yolk mixture until no streaks remain.

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Divide the batter among the cupcake liners. Life the tray about 20cm off the tabletop and drop it to remove the larger air bubbles. Repeat this twice more.

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Bake at 160°C for 18-22 minutes. The chiffon cakes should have puffed up.

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Let the cupcakes cool completely. As they cool, they will deflate.

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To make the filling, beat the softened cream cheese in a mixing bowl until it is light and fluffy.

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In another bowl, whip the cream with icing sugar until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture. 

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Transfer the cream into a piping bag and fill each cupcake. Decorate the tops to your preference.

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Chill the cupcakes in the fridge for at least 4 hours before serving. Dust with a little cocoa powder if you wish.

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 And enjoy with a nice cup of tea. Or coffee. 

HMMMMMMMMMMMM. 🙂

Chocolate Mocha Cheesecake Hokkaido Chiffon Cupcakes
Yields 6
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For the cupcakes
  1. 2 egg yolks, at room temperature
  2. 18g icing sugar
  3. 20g vegetable oil - I used canola oil
  4. 25g milk - I used whole milk
  5. 38g cake flour, sifted
  6. 1/8 teaspoon baking powder
  7. 1/2 tablespoon cocoa powder - I used Valrhona
  8. 1 teaspoon coffee extract
  9. 2 egg whites, at room temperature
  10. 1/2 teaspoon cream of tartar
  11. 50g caster sugar
For the Filling
  1. 150g cream cheese, at room temperature
  2. 150g heavy cream (or whipping cream), cold
  3. 2 tablespoons icing sugar
For the cupcakes
  1. In a mixing bowl, beat together egg yolks and icing sugar until the mixture turns light and fluffy.
  2. Add oil and coffee extract and continue mixing.
  3. Add the milk and the flour/ baking powder/ cocoa powder mixture. Mix until just combined. Set this aside.
  4. In a clean mixing bowl, whisk the egg whites until foamy. Add cream of tartar and continue whisking.
  5. Gradually add the caster sugar, whisking continuously until stiff peaks form.
  6. Add 1/3 of the meringue into the yolk mixture. Mix it in.
  7. Gently fold the remaining meringue into the yolk mixture until no streaks remain.
  8. Divide the batter among the cupcake liners. Life the tray about 20cm off the tabletop and drop it to remove the larger air bubbles. Repeat this twice more.
  9. Bake at 160°C for 18-22 minutes. The chiffon cakes should have puffed up.
  10. Let the cupcakes cool completely. As they cool, they will deflate.
For the Filling
  1. In a mixing bowl, beat the softened cream cheese until it is light and fluffy.
  2. In another bowl, whip the cream with icing sugar until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture.
  3. Transfer the cream into a piping bag and fill each cupcake. Decorate the tops to your preference.
  4. Chill the cupcakes in the fridge for at least 4 hours before serving. Dust with a little cocoa powder if you wish.
The Domestic Goddess Wannabe http://thedomesticgoddesswannabe.com/