Wednesday, March 2, 2011

Steamed Chocolate Cupcake

I gotta be honest, at first, I never interested for making cupcake. For me, cupcake and all the decoration is just a waste of time. I mean, c'mon, the cake only require eating for like a two to four bites maximum and you decorate it for maybe 15 minutes (and maybe more!) per cake? So much for the effort, eh? I always prefer cake. Big cake. Butter cake, chiffon cake, cheese cake, any kind, as long as not that cute cake.

But now, shamelessly, I retract my words :P

All because my vacation to Jakarta, and there goes my cousin, whom always making cute cookies and cupcake, insisted me to try, at least one time, for making a cupcake and decorate it. And so I lose. She did able to make me finally want to know about cupcake, and curious about what is everyone fussing about this. In my defense, she convince me for a week. So, I'm not at all weak.

She gave me one recipe that I finally fall in love with. And finally, a cake recipe that can be made without baking, but with steaming. It can be formed as a regular cake of course, but we pour the batter into a small cup, or else it won't be called cupcake, but just... cake.

Little did I know, it actually a brownies recipe. But instead of coming out fudgy and thick like the usual brownie, this one is quite light and moist. Well, whatever it is, I luvr it.

I got the recipe from the well-known cooking club in Indonesia, NCC. I make only half batch, and this it self produce about 30 cupcakes and I also not adding the chocolate sprinkle. I don't really like the taste of it.

Steamed Chocolate Cupcake (Source: Natural Cooking Club)

Ingredient A

  • 6 eggs
  • 225 gr caster sugar
  • 10 gr emulsifier
  • 1/2 tsp salt
  • 1/2 tsp vanilla extract/essence

Ingredient B

  • 35 gr cocoa powder
  • 150 gr plain flour (shifted together)

Ingredient C

  • 150 gr butter/margarine
  • 100 gr dark cooking chocolate, chopped or shredded
  • 1/2 chocolate paste
Ingredient D
  • 50 gr cooking chocolate, roughly chopped.


  1. Line your cupcake pans with paper cup.
  2. Melt butter and turn off the heat before it's completely melt, then dunk in the chopped chocolate and the chocolate paste. Whisk it until it's completely melt in the butter. Set aside.
  3. Beat sugar, egg and salt in high speed until thick, and then beat in the emulsifier, continue beating until pale, creamy and very thick (try to make a trace with your beater. If it's disappear in quite a while, then you're done)
  4. Shift ingredient B. Using the lowest speed, pour in the dry ingredient into the egg batter. Turn off the mixer.
  5. Pour in the melted butter and chocolate. Fold in until it's thoroughly mixed. Be sure not to leave the butter-mix in the bottom of the bowl.
  6. Stir in roughly chopped chocolate until just mix.
  7. Preheat a steamer.
  8. While waiting the steamer until it's completely boil, pour the batter into the cupcake pans.
  9. Wrap the lid of your steamer with a towel or thick napkin.
  10. Steamed the batter for 20-25 minutes in a medium heat.

I garnish my cupcake simply with a whipped cream and shredded dark cooking chocolate. I know it's too mundane for a cupcake. I don't care. I eat right away after I took a picture of it anyway. You might want to refrigerate it for a while to harden the chunky chocolate. It will taste more delicious.

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