【COOKING BUBU】Cocoa Cupcakes|Chocolate Cupcakes That Don't Collapse ♥

Welcome to Cooking Bubu! Check out our YouTube channel for more recipes: https://m.youtube.com/channel/UCF4nXJ4DQgEof3hbPotejVA. Watch the recipe video here: https://youtu.be/pD_XFlRIdtM
【COOKING BUBU】Cocoa Cupcakes|Chocolate Cupcakes That Don't Collapse ♥
Welcome to Cooking Bubu! Check out our YouTube channel for more recipes: https://m.youtube.com/channel/UCF4nXJ4DQgEof3hbPotejVA. Watch the recipe video here: https://youtu.be/pD_XFlRIdtM
Steps
- 1
Separate the 3 eggs into yolks and whites. Chill the egg whites in the fridge. Heat the oil to 176°F (80°C) and pour it into the sifted cake flour and cocoa powder. Mix until smooth.
- 2
Add the 3 egg yolks and 1 whole egg, then mix well.
- 3
Add the chocolate hazelnut spread, mix well, and set aside.
- 4
Beat the egg whites, gradually adding the sugar in 3 parts, until soft peaks form.
- 5
Fold one-third of the egg whites into the chocolate mixture, then fold the chocolate mixture into the remaining egg whites.
- 6
Pour the batter into a measuring cup, then into paper cups, filling them about 70-80% full. Tap the cups twice to release large air bubbles before baking.
- 7
Bake in a preheated oven at three different temperatures: 1. 230°F (110°C) for 25 minutes, 2. 257°F (125°C) for 20 minutes, 3. 302°F (150°C) for 10 minutes.
- 8
Let cool before serving.
- 9
If you have any questions, refer to the YouTube video for more detailed instructions: https://youtu.be/pD_XFlRIdtM. Check out the Cooking Bubu YouTube channel.
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