Chocolate Hokkaido Chiffon Cupcake with Cream Cheese Filling

I've been delaying my intention of trying out this popular little cakes
This month's LBT challenge is happened to be Hokkaido chiffon cupcakes, no more excuse for delay :)

 

 

Recipe is from Sonia from Nasi Lemak Lover, with some modification

 

What you need:

 

Chiffon Cake

3 egg yolks

20g sugar

35g corn oil

60g milk

65g cake flour (original: 70g)

5g cocoa powder (I added)

1tsp chocolate emulco (I added)

3 egg whites

25g sugar

 

Filling

125g cream cheese

50g butter

about 7tbsp icing sugar, sifted

200ml whipping cream, chilled

 

Icing sugar, for dusting

 

Method:

1. Pre-heat oven to 170C
2. Arrange paper liners on baking tray
3. Hand whisk egg yolk and sugar till pale in colour
4. Add in corn oil and milk, mix well
5. Sift in cake flour, stir to combine
6. Beat egg white until foamy, gradually add sugar, and continue beat till soft peak form
7. Take 1/3 of egg white and use a hand whisk to mix into egg yolk batter
8. Fold in the balance egg white with a spatula till well combine
9. Scoop batter into pre-arranged paper liners to about ¾ full
10. Bake for 20-25 mins at middle rack 

For the filling:
 

1. Beat cream cheese and butter til smooth. In another bowl (chilled), beat whipping cream with sugar till firm and stiff (over a bowl of iced water)
2. Add in cream cheese mixture into whipping cream mixture, mix well with rubber spatula 
3. Pipe filling into cupcake and dust with icing sugar. Refrigerated before consume

I love the texture of this cake, pillowy soft, with cream bursting in every bite, it's so rich and luscious, yum!