Chocolate Sponge Cupcake

Chocolate Sponge Cupcake


  • Cake flour – ¾ cup
  • Dark cocoa powder – ¼ cup
  • Granulated sugar – ½ cup
  • Salt – a pinch
  • Eggs – 3 nos (room temperature)
  • Canola oil – 2.5 tblsp
  • Milk – 2.5 tblsp (room temperature)
  • Vanilla essence – 1 tsp


  • Preheat the oven to 330˚F
  • Prepare the muffin tins with lined muffin liner and keep aside
  • Separate the Egg yolks and whites
  • Now add the room temperature milk, vanilla essence, dark cocoa powder and canola oil into the separated egg yolks and mix well and keep aside (ref pic)

  • Later, add the sieved flour along with a pinch of salt into the egg mixture; fold it gently without any lumps
  • Beat the egg whites by adding the sugar in between 3 times (ref pic)

  • Once the egg whites (meringue) achieved its texture (hook peak – ref pic)

  • Add the egg yolk mixture into the meringue mixture and fold it gently without any lumps (ref pic)

  • Pour the batter equally into the prepared muffin/ cup cake tins (ref pic)

  • Bake it for about 15-20 mins or insert a toothpick in the center of the cake comes out clean

  • The super spongy, soft and tasty “CHOCOLATE SPONGE CUP CAKE” is ready; cool completely

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