Steps

1. Preheat oven to 170 degrees Celsius (338 degrees Fahrenheit).
   🕒 00:53
2. Line muffin cups with paper liners.
   🕒 00:57
3. Separate 2 eggs into yolks and whites. (Key Tip!) Chill the egg whites in the freezer, but be careful not to let them freeze solid.
   🕒 01:16
4. In a bowl, combine egg yolks and 20g granulated sugar and mix well.
   🕒 01:31
5. Add 2 tbsp milk and 1 tbsp vegetable oil and mix thoroughly.
   🕒 01:36
6. In a separate bowl, add the sifted 45g hotcake mix and 5g cocoa powder to the egg yolk mixture and stir until smooth.
   🕒 01:55
7. In another bowl, whip the chilled egg whites while gradually adding 20g granulated sugar in three portions until stiff peaks form to create meringue.
   🕒 02:13
8. Add half of the prepared meringue to the chocolate batter bowl and mix gently.
   🕒 02:25
9. Transfer the chocolate batter into the bowl with the remaining meringue. Fold gently using a cutting motion, scooping from the bottom to avoid deflating the meringue. (Key Tip!) Mix gently to avoid crushing the meringue.
   🕒 02:35
10. Pour the combined batter into the muffin cups, filling them about 80% full.
    🕒 02:50
11. Bake in the preheated oven for about 20 minutes.
    🕒 03:03
12. Insert a pointed object into the baked cupcakes to check if they are cooked through.
    🕒 03:16
13. Drop the baked cupcakes a few times from a height, remove them from the molds, and let them cool until lukewarm.
    🕒 03:23
14. Once cooled slightly, insert a pointed object into the center of each cupcake to create a hole.
    🕒 03:40
15. In a separate bowl, whip 100g heavy cream and 10g granulated sugar until stiff peaks form.
    🕒 03:47
16. Transfer the whipped cream into a piping bag fitted with a nozzle.
    🕒 04:00
17. Insert the tip of the piping bag into the hole in the center of the cupcake and generously pipe in the whipped cream.
    🕒 04:08
18. Sprinkle chopped almonds or other toppings, as desired onto the center of the cupcakes for decoration.
    🕒 04:17