MAKE THE BATTER

1. In a medium bowl, whisk together the corn oil and coffee until combined.
2. Sift in the cake flour and cocoa powder and whisk vigorously until the batter is almost dough-like
3. Add the egg yolks to the mixture and continue stirring until smooth.
4. In a separate bowl, add lemon juice to the egg whites and beat until frothy.
5. Gradually add the granulated sugar in three additions while continuing to beat until stiff peaks form and the meringue holds a small hook.
6. Gently fold half of the meringue into the egg yolk mixture until incorporated. Be sure to FOLD in the meringue so you don’t deflate the air bubbles you just created. Think of making a “J” motion while rotating the bowl or your spatula angle, slicing through the middle and scooping up.
7. Pour the yolk mixture back into the remaining meringue and fold gently until fully combined.
8. Preheat the oven to 250°F (120°C).
9. Pour the batter into a piping bag and pipe it into lined cupcake molds, filling about ¾ full. You can also just scoop the batter in.
10. Tap the pan on a hard surface a few times to pop any large air bubbles.
11. Bake at 250°F (120°C) for 30 minutes. Increase the oven temperature to 265°F (130°C) and bake for another 15 minutes, then raise the temperature to 300°F (150°C) for the final 10 minutes.
12. Once done, remove from the oven and let the cupcakes cool completely.

Whipped Cream

1. In a chilled bowl, beat the heavy whipping cream and granulated sugar together until stiff peaks form.

Assemble

1. Pipe the whipped cream on top of the cooled cupcakes and smooth with a soft spatula. (Or use a big cookie scoop to scoop the whipped cream onto the cupcake for a cute dome-look)