Chocolate cupcakes with love sponge cake by Angela Seah Thulin

Love is in the air!

To make the love shape sponge cake - 

Part (A)
3 medium-size egg yolks
2 tbsp sugar
60ml water
45ml vegetable oil
1 tsp vanilla essence 
60g plain flour, sifted

Part (B)
3 egg white
2 tbsp sugar
1/8 tsp of cornflour
*In a clean metal bowl, whisk the egg white till soft peak then add sugar in gradually n continue whisking. Add corn flour and whisk till stiff peak formed. Set aside.

Steps -
1. Do Part A first, then set aside. Whisk the egg yolks n sugar till frothy. Then add water, vegetable oil, vanilla essence n whisk till mixed. Add the sieved plain flour and whisk till well-mix (will look runny).
2. Then do Part (B)
*Preheat your oven now at 170degree celsius.
3. In 3 additions - take the part (B) and FOLD in to Part (A) till well-combined. 
4. Divide the batter equally to the number of colors you desire. Then add coloring and gently fold in again. Pour into piping bags.
5. Pipe a few layers on a small brownie tray lined with baking paper. Into the oven and bake for 14mins. Set aside to cool for few minutes then freeze for 20 minutes or more. It will become firmer/easier to cut with mould.

To make the chocolate cupcakes - 

Ingredients -
200g cake flour, sifted

1/2 tsp double acting baking powder
2 tbsp Hershey's cocoa powder

40g oil
50g milk
120g unsalted butter
1 tsp vanilla essence

1/4 tsp salt

180g granulated sugar

2 large eggs


Steps -
1. Line the muffin pan with cupcake paper cups.
2. In a bowl, sift the flour, baking powder and cocoa powder together and set aside.
3. In a bowl, mix the milk and oil together.
4. In a mixing bowl, whisk the room temperature butter, vanilla essence and salt together till smooth.
5. Then add sugar in gradually and continue whisking till fluffy. 
6. Add the eggs in and whisk till well mixed.
7. In three additions, add the dry ingredients (point 2) and wet ingredients (point 3). Whisk to mix well. Once ingredients incorporated, stop whisking. Do not overbeat. 
- Preheat your oven to 180 degree celsius -
8. Fill the liner with 3/4 full batter. Bake for about 25 minutes.

For more info - http://platepalate.blogspot.se/2016/02/rocky-road-cupcakes-by-angela-seah.html

To make chocolate ganache -
220g semi sweet chocolate chips
1/2 cup heavy cream (above 34% fat content)

1. Using the double boil method, melt the chocolate, remove then pour in the heavy cream and keep stirring.

Done, decorate your cupcakes!!