Chocolate Angel Food Cupcakes
Indulge in the heavenly lightness of Chocolate Angel Food Cupcakes, a delightful twist on the classic angel food cake. These cupcakes are a melt-in-your-mouth combination of airy egg whites, rich cocoa, and a hint of vanilla, creating a luscious yet guilt-free treat. With their delicate texture and naturally low-fat profile, they’re perfect for satisfying your chocolate cravings without overindulging. Each cupcake is topped with a dusting of powdered sugar and optional chocolate shavings for an elegant finish. Ideal for dessert or a mid-afternoon treat, these chocolate cupcakes bake in just 18 minutes, making them as quick to whip up as they are to devour. Perfect for holiday gatherings or everyday indulgence, these cupcakes are a must-try for fans of light and flavorful desserts!
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Recipe Information
Ingredients
- 12 large Egg whites
- 1 cup Granulated sugar
- 0.75 cup Cake flour
- 0.25 cup Unsweetened cocoa powder
- 1.5 teaspoons Cream of tartar
- 0.25 teaspoon Salt
- 1 teaspoon Vanilla extract
- 0.5 cup Powdered sugar
- 2 tablespoons Chocolate shavings (optional for garnish)
Instructions
Preheat your oven to 350°F (175°C). Line a standard 12-cup muffin tin with cupcake liners or use unlined silicone molds.
In a mixing bowl, sift together the cake flour and cocoa powder. Set the mixture aside.
Using a stand mixer or handheld mixer with a whisk attachment, beat the egg whites on medium speed until foamy.
Add the cream of tartar and salt to the egg whites, and continue beating until soft peaks form.
Gradually add the granulated sugar, a tablespoon at a time, while continuing to beat the egg whites. Beat until stiff, glossy peaks form.
Gently fold in the vanilla extract using a spatula.
Sift the flour and cocoa mixture into the egg whites in three increments, folding gently after each addition. Avoid deflating the batter by overmixing.
Using an ice cream scoop or spoon, divide the batter evenly among the cupcake liners, filling each about 3/4 full.
Run a butter knife or skewer through each cupcake to remove large air pockets and smooth the tops.
Bake for 16 to 18 minutes or until the cupcakes spring back when lightly touched and a toothpick inserted in the center comes out clean.
Remove the cupcakes from the oven and allow them to cool completely on a wire rack before garnishing.
Dust the tops of the cooled cupcakes with powdered sugar and sprinkle with optional chocolate shavings for a decorative finish.
Serve and enjoy your Chocolate Angel Food Cupcakes!
Nutrition Facts
Calories |
1736 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.8 g | 14% | |
| Saturated Fat | 5.9 g | 30% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1254 mg | 55% | |
| Total Carbohydrate | 384.1 g | 140% | |
| Dietary Fiber | 24.3 g | 87% | |
| Total Sugars | 266.3 g | ||
| Protein | 63.7 g | 127% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 118 mg | 9% | |
| Iron | 11.3 mg | 63% | |
| Potassium | 2415 mg | 51% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
