Ingredients

How to make it

  • Heat oven to 350°F (180° C).
  • Combine 1-3/4 cups sugar, flour, cocoa, baking powder, salt and baking soda in large bowl. Add oil, egg yolks, water and vanilla; beat until smooth.
  • Beat egg whites and cream of tartar in extra-large bowl until soft peaks form. Gradually add remaining 1/4 cup sugar, beating until stiff peaks form. Gradually pour chocolate batter over beaten egg whites, folding with rubber spatula just until blended. Spoon into prepared cupcake cups.
  • Bake for about 20 minutes or until top springs back when touched lightly. Allow to cool completely before removing from muffin tin (or you could do like me, and use freestanding cupcake cups). Fill, frost and enjoy
  • Makes around 18 standard cupcakes or 36 mini cupcakes.

Reviews & Comments 4

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  • DJJimmyJames 3 years ago
    You don't have baking soda in the ingredients.

    Pretty delicious though...
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    " It was excellent "
    pinkpasta ate it and said...
    High 5!
    Going to make these!
    Thanks!
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  • harmonious1 6 years ago
    Hi LILLYANN,
    Thanks for this recipe. I am going to try and de-gluten it if possible. Chiffon recipes lend themselves to gluten free baking.
    Robin
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    " It was excellent "
    mumtazcatering ate it and said...
    THANKS LILLYANN for a great posting
    have a blessed week-end
    MUMTAZ
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