Chocolate mushipan

By Spencer Watts
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  • 1/2 cup (120 milliliters) flour
  • 1 teaspoon (5 milliliters) baking powder
  • 1-1/2 tablespoons (22 milliliters) cocoa powder
  • 2 tablespoons (30 milliliters) sugar
  • 1 large egg
  • 3 tablespoons (45 milliliters) milk
  • 2 tablespoons (30 milliliters) vegetable oil
  • Water, for steaming cakes
  • Powdered sugar, to dust

Special equipment:

  • 4 small ramekins, cupcake liners


  1. In a medium bowl, combine flour, baking powder, cocoa powder, and sugar, and whisk well.
  2. In a separate bowl, combine egg, milk, and vegetable oil, and whisk well.
  3. Add wet ingredients to dry ingredients and mix into a batter.
  4. Place cupcake liners into four small ramekins and pour in the batter.
  5. In a pot large enough to hold all of the ramekins side by side, add about one inch of water and heat to a boil, the water level should be at about two inches when all of the ramekins have been added to the pot.
  6. When the water has boiled, turn temperature to low and place ramekins in water.  Cover pot with a lid wrapped in a kitchen towel.  Cook over low heat for eight minutes or until firm to the touch.
  7. Remove ramekins from the pot and let cool on a rack before serving.
  8. To serve, dust with powdered sugar.


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