Just Jenn Recipes

Hawaiian Chocolate Dobash Cupcakes

If you are from Hawaii or have visited the island then you know about the local fave, Dobash. Dobash is a light chocolate chiffon cake and what sets it apart is the pudding like frosting. You can dive into it all on its own.

The cake originated in Hungary but was said to have been adapted by Robert Taira, the owner of King’s Hawaiian. Surprisingly not overly sweet, Dobash is dark and chocolately and now Dobash has become a favorite in all local island bakeries.

Dobash is normally served as a layer cake but I wanted to turn it into cupcakes to really cherish every bite. Light and delectable, Dobash cupcakes are a little bite of chocolate heaven from the islands.

Chocolate Dobash Cupcakes prep

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Hawaiian Chocolate Dobash Cupcakes

Ingredients:

cake ingredients:
3 eggs, separated
1-1/2 cups cake flour
1-1/4 cups sugar
1/3 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup whole milk
1/3 cup vegetable oil
1/2 teaspoon vanilla

frosting ingredients:
1/2 cup cornstarch
1/2 cup water
1-1/2 cups whole milk
1 cup sugar
1/4 cup unsalted butter
pinch of salt
1/2 cup cocoa powder

Instructions:

Step 1: Preheat oven to 350 degrees. Prep cupcake pans with liners (makes 24).

Step 2: In the bowl of an electric mixer with the whisk attachment, beat eggs whites until frothy and stiff. Set aside.

Step 3: In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt.

Step 4: Make a well in the center of the dry ingredients, stir in the milk, oil, vanilla, and egg yolks. Stir until smooth and just combined.

Step 5: With a spatula, fold the egg whites into the chocolate mixture.

Step 6: Spoon the batter into the prepped cupcake pan. Bake for 15-17 mins depending on your oven. Let cool on a wire rack.

Step 7: In a small bowl mix together the cornstarch and water to form a slurry. Set aside.

Step 8: In a saucepan, bring the milk, sugar, butter, and salt to a boil.

Step 9: Whisk in the cocoa powder and the liquid cornstarch mixture. Keep an eye on it as the frosting will form quickly. Pour into a separate bowl to cool.

Step 10: Make a hole in the center of the cupcakes. Fill and frost to serve.

8 Responses to “Hawaiian Chocolate Dobash Cupcakes”

  1. Molly Jean says:

    These look delicious. And the single heart sprinkle? Totally adorable!

  2. Michelle says:

    Did the Valrhona cocoa powder you used have a particlar percentage for cocoa content?

    Also, did you use the Valrhona cocoa powder in the frosting too? Or does the frosting call for a different brand of cocoa powder? (In your recipe the frosting does not list it as Valrhona cocoa powder).

    Thanks!

  3. Melissa says:

    I was wondering where you can purchase valrhona cocoa powder….?

    If I cannot find it would there be any substitute for this cocoa powder….?

    Thank you!

  4. justJENN says:

    @Melissa
    I buy Valrhona at a specialty store, I’ve tried a bunch of different cocoa powders and I just feel like that is the best. You can surely substitue any other unsweetened cocoa powder, I just prefer Valrhona…

  5. Stephanie says:

    Hi, I was wondering if you knew the baking time/temperature if I wanted to make a two layer cake instead of cupcakes. Thank you!

  6. Thanks for your information, many thanks.

  7. AlohaKarina says:

    ONO! I made the cake earlier, following my recipe from What Hawaii Likes to Eat, and the cake came out perfectly. However, for the frosting, it said to add the chocolate powder, cornstarch and water all at the same time. It was an lumpy, bumpy, clumpy mess!

    I threw it all out and remade it, this time following your suggestion of adding the cocoa to the boiling mix, then mixing the cornstarch/water in its own container then slowly adding that. Success! I can’t wait until it’s pau, it’s cooling now, but the frosting is glossy, smooth, and not a single lump. MAHALO for posting this, it was driving me crazy!

  8. rachel says:

    hi! why does my chocolate frosting have crack lines the next day?

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