light chocolate cupcakes with raw sugar frosting
and topped with bits of sponge candy
and topped with bits of sponge candy
It's been ages since I made chocolate cupcakes. I have small bits of sponge candy, also called honeycomb because of its open fluffy texture, and thought they would be great as topping for chocolate cupcakes. I wasn't in the mood for the too rich dark ones so I used natural cocoa powder for lighter but still chocolaty cakes. I love the crunch and extra sweetness of the sponge candy, perfect with the soft melt-in-your mouth cupcakes. If you prefer really dark moist rich cakes the recipe is here.
Light Chocolate Cupcakes
2 cups all-purpose flour
½ cup natural cocoa powder (not Dutch processed)
1 teaspoon baking powder
½ teaspoon baking soda
¾ cup room temperature butter
1½ cups sugar
1 tablespoon vanilla extract
3 eggs, separated
1 cup ice-cold water
- Line cupcake tins with baking papers.
- Preheat oven to 350°F.
- In a medium bowl, whisk together flour, cocoa powder, baking powder, and baking soda; set aside.
- In the bowl of a standing mixer with the paddle attachment, beat butter for 1 minute; add sugar and vanilla and beat on high until light and fluffy. Add egg yolks, one at a time, beating each time until just incorporated.
- Add flour mixture alternately with water, beating until smooth. Transfer mixture into a bowl; set aside.
- Wash the bowl thoroughly. With wire whisk, beat egg whites until stiff and glossy. Mix a little of the egg whites into the flour mixture to lighten. Fold the rest of the egg whites into the flour mixture. Spoon about ¼ cup of dough into each cup. Bake for 15 to 20 minutes or until cake test is done. Cool completely before frosting.
Golden Raw Sugar Frosting
1 cup coarse golden raw sugar
1/3 cup water
1 tablespoon vanilla extract
2 egg whites
¼ teaspoon cream of tartar
- In a small bowl, heat sugar and water until sugar dissolves. Bring to a boil until bubbly; turn heat off.
- In the bowl of a standing mixer with wire beater, beat egg whites and cream of tartar to soft peaks; slowly add hot syrup while beating on high speed until frosting is thick and satiny.