Hokkaido chiffon cupcakes are the definition of soft, airy, and melt-in-your-mouth. With their delicate structure and light crumb, they have a texture that’s almost soufflé like, making them feel extra special while still being easy to make. If you love desserts that are subtly sweet and elegant, these are for you!
These coffee-infused cupcakes are like a latte in cupcake form. Light and fluffy chiffon sponge with a rich mocha flavour, topped with a cute round cloud of whipped cream. And if you’re feeling a caramel macchiato vibe (which, let’s be real, you should), a little caramel surprise in the centre takes them to the next level.
🧡 WHY YOU'LL LOVE THIS RECIPE
If you love a cake that’s light and airy, chiffon cupcakes are a dream. The texture is delicate and spongey, making every bite feel soft and cloud-like without the heaviness of a traditional cupcake.
The combination of coffee and chocolate brings just the right amount of richness. The deep coffee flavour pairs beautifully with a hint of cocoa, creating a mocha taste that’s bold yet balanced.
Like many Asian-style desserts, these cupcakes aren’t overly sweet. They have a gentle, refined sweetness that makes them the perfect treat to enjoy with tea, coffee, or on their own.
🔪 KITCHEN EQUIPMENT
Mixing bowls
Electric hand mixer or stand mixer
Whisk
Spatula
Fine mesh sieve
Piping bag
Cupcake molds or liners
- Cookie scoop (to create the round whipped cream)
🥚 INGREDIENTS YOU'LL NEED for hokkaido mocha cupcakes
For the Chiffon Cake
Eggs – Room temperature. Separate into yolks and whites.
Neutral oil
Strong brewed coffee – I used a few scoops of instant coffee with a small amount of water. Should be cooled before use.
Cake flour – If you only have all-purpose flour, swap 1 tablespoon per cup with cornstarch.
Cocoa powder
Sugar
Lemon juice – Helps stabilize the meringue.
For the Whipped Cream
Heavy whipping cream
Sugar
*These are the main ingredients. The full list of ingredients and measurements can be found at the bottom of this post!*
What Are Hokkaido Cupcakes?
Despite their name, Hokkaido cupcakes actually originated in Singapore, not Japan. They were inspired by the soft and airy texture of Japanese baked goods, which explains their signature lightness. These cupcakes are often made with a delicate chiffon base and filled with whipped cream for a creamy, cloud-like bite. While they may not be a traditional Hokkaido specialty, they’ve become a beloved treat known for their super soft texture and “just right” sweetness.
📝 HOW TO MAKE THIS RECIPE
1. Preheat your oven to 250°F (120°C).
2. In a medium bowl, whisk together neutral oil and coffee until combined.
3. Sift in cake flour and cocoa powder.
4. Whisking vigorously until it forms a thick, smooth mixture.
5. Stir in the egg yolks until fully incorporated.
6. In a separate clean bowl, add lemon juice to the egg whites and beat until frothy. Gradually add the sugar in three additions, continuing to beat until stiff peaks form.
7. Scoop 1/3 of the meringue mixture into the yolk-flour mixture. Gently fold in, being careful not to deflate the air bubbles.
8. Pour the yolk-flour-meringue mixture back into the large bowl of the remaining meringue. Gently fold in.
9. Pipe or scoop the batter into lined cupcake molds, filling about ¾ full.
10. Tap the tray on the counter a few times to remove large air bubbles.
11. Bake for 30 minutes at 250°F (120°C), then increase to 265°F (130°C) for 15 minutes, and finally 300°F (150°C) for 10 minutes.
12. Once baked, remove from the oven and let cool completely before decorating.
13. In a chilled bowl, beat heavy cream and sugar until stiff peaks form.
14. Fill a piping bag with whipped cream and pipe a generous swirl on each cupcake.
☝🏻 Tips and tricks
Be gentle with the meringue! Folding it in carefully helps keep the batter light and airy.
Gradually increasing the oven temperature ensures the cupcakes rise evenly without collapsing.
Chill the heavy cream before whipping for the best texture and stability.
For extra mocha flavour, dust the tops with a little cocoa powder or instant espresso powder before serving.
How do I get the perfect meringue?
The key to a stable meringue is using clean, grease-free bowls and beaters. Make sure there are no traces of yolk in the egg whites. Add sugar gradually and beat until stiff peaks form for the best structure.
How do I prevent my cupcakes from deflating?
Chiffon cupcakes are delicate, so don’t overmix the batter and avoid opening the oven door too early. The slow temperature increase also helps them set properly without collapsing.
What’s the best way to fold the meringue into the batter?
Use a gentle folding motion (think “J”), cutting through the center of the batter and sweeping around the edges. This keeps as much air in the batter as possible, making the cupcakes light and fluffy.
more japanese inspired dessert recipes
-
Fluffy Japanese Hojicha Castella – A light, airy castella cake made with roasted green tea for a toasty depth of flavour.
-
Japanese Hojicha Cake Roll – Rolled sponge cake with hojicha and fresh cream that’s soft, fragrant, and satisfying.
-
Matcha Pound Cake – A rich and buttery loaf with the earthy bitterness of matcha!
Hokkaido mocha chiffon cupcakes are the kind of treat that feels fancy but is secretly so easy to make. The combination of light-as-air sponge, rich mocha flavour, and fluffy whipped cream makes every bite feel like a little café moment at home.
If you try this recipe, let me know how it goes! And if you’re anything like me and love coffee-flavoured desserts, these cupcakes might just become a regular in your baking rotation.
Happy baking! ☕🍰
Tag me on Instagram or Tiktok or DM me a photo if you make this recipe!
Hokkaido Mocha Chiffon Cupcake
- Total Time: 1 hour 20 minutes
- Yield: 6 1x
Description
Light, airy, and infused with a rich mocha flavour, these Hokkaido-style chiffon cupcakes are the perfect balance of coffee and chocolate. Topped with fluffy whipped cream! They’re a café-style treat made easy at home. Perfect for coffee lovers, these cupcakes are not too sweet, making them a great dessert or afternoon snack.
Ingredients
Cake
- 2 large eggs (about 60g)
- 2 tablespoons (26g) neutral oil
- 2 tablespoons (30g) brewed coffee (strong)
- 1/4 cup (30g) cake flour
- 1 tablespoon (4g) cocoa powder
- 3 tablespoons (36g) granulated sugar
- A few drops of lemon juice
Cream
- 1 cup (250g) heavy whipping cream
- 2 tablespoons (20g) granulated sugar or 1 tablespoon of powdered sugar
Instructions
MAKE THE BATTER
- In a medium bowl, whisk together the corn oil and coffee until combined.
- Sift in the cake flour and cocoa powder and whisk vigorously until the batter is almost dough-like
- Add the egg yolks to the mixture and continue stirring until smooth.
- In a separate bowl, add lemon juice to the egg whites and beat until frothy.
- Gradually add the granulated sugar in three additions while continuing to beat until stiff peaks form and the meringue holds a small hook.
- 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.
- Pour the yolk mixture back into the remaining meringue and fold gently until fully combined.
- Preheat the oven to 250°F (120°C).
- 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.
- Tap the pan on a hard surface a few times to pop any large air bubbles.
- 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.
- Once done, remove from the oven and let the cupcakes cool completely.
Whipped Cream
- In a chilled bowl, beat the heavy whipping cream and granulated sugar together until stiff peaks form.
Assemble
- 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)
- Prep Time: 25 mins
- Cook Time: 55 mins
- Category: Desserts, Cupcakes, Asian
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