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

Add a Link?

Post a link to another recipe or group by pasting the url into the box where you want it to show up. We'll do the rest.

Post Message or cancel
  • DJJimmyJames 12 years ago
    You don't have baking soda in the ingredients.

    Pretty delicious though...
    Was this review helpful? Yes Flag
    " It was excellent "
    pinkpasta ate it and said...
    High 5!
    Going to make these!
    Was this review helpful? Yes Flag
  • harmonious1 15 years ago
    Thanks for this recipe. I am going to try and de-gluten it if possible. Chiffon recipes lend themselves to gluten free baking.
    Was this review helpful? Yes Flag
    " It was excellent "
    mumtazcatering ate it and said...
    THANKS LILLYANN for a great posting
    have a blessed week-end
    Was this review helpful? Yes Flag

Maybe List
Hang onto this recipe

while I look at others.

Holding 0 recipes