Loo Kitchen

Chocolate cake:

1/4 cup Cocoa powder

1/2 cup boiling water

1 Egg + 1 yolk

1 TB vanilla

1 cup + 2 TB flour

2 tsp Baking powder

1/2 tsp sea salt

1 stick butter, room temperature

Strawberry cloud topping:

6 egg whites

1/2 cup maple syrup

Pinch sea salt

Juice and zest 1/2 lemon

8 strawberries, sliced

For the cupcakes:

Turn the oven on 350. Prepare a muffin pan by greasing it lightly or using molds (like a silpat mold).

Pour the boiling water over the cocoa powder and stir to combine. Let cool to room temperature. Combine the eggs, vanilla and 1/4 of the cocoa mixture.

Combine the flour, baking powder and sea salt. Add the butter and chocolate water mixture and beat on medium for 90 seconds (using a stand or hand mixer). Add the egg mixture in 2 batches beating on medium for 20 seconds after each addition.

Pour the batter into prepared cupcake molds. Bake for 25 minutes, rotating halfway through cooking. Remove from the oven and let sit for 5 minutes. Un mold and allow to cool. Once cool, you can ice them with the strawberry cloud topping!

For the strawberry cloud topping:

Bring the maple syrup, sea salt, lemon and strawberries to a boil over medium heat and boil for 10 minutes. Remove from the heat and pour into a heatproof glass measuring cup lightly coated with avocado oil (or butter). Whip the egg whites to medium peaks. Pour the syrup in between the whip and the side of the bowl gradually. Once the syrup is completely incorporated, add the strawberry chunks gradually. Once everything is incorporated, whip for a few seconds then pour into a bowl and cover with plastic wrap until ready to use.

Top the cooled cupcakes with the strawberry cloud topping and enjoy!