Steamed Chocolate Cupcake 蒸巧克力杯子蛋糕

Modified recipe from: Magic Steamed Cake by Alex Goh

Found a great recipe book featuring steamed cakes while sauntering around NTUC with the mum, aunt and grandma 2 weeks ago. Needless to say, in my fervent attempt to build up my (+ mum’s) stash of recipe books, I bought it ($10 only. cheap cheap).

Since it is a date-less lonely Friday evening at home, I decided to attempt the easiest looking recipe I could find that had ingredients which were stocked up somewhere in the kitchen. The Chocolate Cupcake fit the bill perfectly and thus, the peace & tranquility of the night was subsequently broken by the whirring 1980s Kenwood Chef mixer and my desperate pleas for help from mum – thanks to the silly + user-unfriendly Bosch steamer that she got for the new kitchen (why can’t we just use the simple wok steamer??).

Some tips about steam cakes:
1) Remember to beat the eggs + sugar really really well. And by that, i mean more than 10 minutes of high speed whipping.
2) Heat up your steamer before putting the batter – filled moulds in.
3) DO NOT open the steamer half way through the steaming process (prepare to dump your products if you do not comply 😉
4) Fill the moulds all the way, don’t worry about the batter spilling over during the steaming – it won’t.
5) DO NOT let water get into your batter. not even a drop. They are really sensitive and won’t 发 as nicely if that happens.

Serving Size: About 10 muffin size moulds. I used individual chwee kueh size moulds.


1. 3 eggs
2. 140 g sugar
3. 1/4 tsp salt
4. 100 g corn oil

100 g orange juice

180 g flour
20 g cocoa powder
1 tsp sodium bicarbonate
2.5 tsp double action baking powder

1. Whip A until sugar dissolves and the mixture becomes pale white + expanded. (About 8-10 minutes of high speed mixing)
2. Add in B, mix well.
3. Fold in sieved C, mix until well-combined with no flour clumps
4. Pour into lined moulds
5. Steam for 20-25 minutes



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