Chocolate Bean Cupcakes

Prepare the ingredients: 4 eggs, 99g of fine sugar, 102g of low-gluten flour, 20g of cocoa powder, 78ml of purified water, 78ml of corn oil, two drops of vanilla extract, 2 drops of lemon juice, and 45g of chocolate beans.

Add 20 pieces of cocoa powder to 78ml of purified water and stir until a cocoa paste without particles is obtained.

Add two drops of vanilla extract to the cocoa paste and stir evenly.

Add 78ml of corn oil and stir evenly.

Add one egg yolk and mix well, then add the next egg yolk until all four egg yolks are added and mix well.

Sift in 102g of low-gluten flour and use a rubber spatula to stir evenly

To a lump-free batter, set aside. At this time, preheat the oven to 155 degrees

Add two drops of lemon juice to the four egg whites, beat with an electric egg beater until fish-eye bubbles form, and add 33g of fine sugar.

Beat the egg whites until thick and add 33g of fine sugar.

Beat until slightly fluffy, add 33g of fine sugar.

Beat the egg whites until stiff peaks form, and lift the egg beater container to leave sharp corners.

Spoon 1/3 of the whipped meringue into the cocoa paste and mix evenly with a rubber spatula.

Pour the mixed cocoa paste into the meringue and mix evenly.

Put the paper holder into the twelve paper cup mold

Spoon the mixed cocoa cake batter into the paper tray.

Packed cake batter

Sprinkle chocolate beans evenly on the surface and place it in the preheated oven for baking

Bake: Bake at 155 degrees Celsius for 38 minutes.

It’s almost done~

After baking, the fragrant chocolate bean cake is out~

You can eat 4 in one sitting...

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