Recipe

Chocolate Chiffon Cupcakes Recipe

Add Step-by-Step Photos	Lillyann / All my dishes 1 year, 10 months ago SUPER moist, and never crumbles! These chocolate cupcakes have a wonderful chocolate flavor that comes from using cocoa powder, not melted chocolate in the batter. I like to frost this with a double dark chocolate ganache and fruit or nuts nosh, on the top.... More Prep:10m Cook:20m Servings:18	Lillyann
	chocolate cupcake cakes moist eggs yummy cupcakes

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Ingredients

2 cups sugar, divided

1 1/2 cups cake flour

2/3 cup unsweetened cocoa powder

2 teaspoons baking powder

1 teaspoon salt

1/2 cup vegetable oil

7 eggs, separated and at room temperature

3/4 cup cold water

2 teaspoons vanilla extract

1/2 teaspoon cream of tartar

Directions

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.

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Comments

mumtazcatering 1 year, 10 months ago said:
THANKS LILLYANN for a great posting
have a blessed week-end
MUMTAZ

harmonious1 1 year, 10 months ago said:
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

pinkpasta 1 year, 3 months ago said:
High 5!
Going to make these!
Thanks!

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