Chocolate Chiffon Cupcakes

Nutriscore Rating: 66/100

Elevate your baking game with these irresistibly light and airy Chocolate Chiffon Cupcakes! Perfect for chocoholics, these cupcakes combine rich cocoa flavor with a delicate, cloud-like texture, thanks to whipped egg whites gently folded into the batter. Featuring pantry staples like all-purpose flour, cocoa powder, and vanilla extract, they’re easy to whip up in under 40 minutes. The secret lies in their unique chiffon cake technique, which ensures a tender crumb that melts in your mouth. Ideal for casual snacking or elegant gatherings, these cupcakes are a versatile treat that can be enjoyed plain or topped with your favorite frosting. Serve them to impress, and they’ll quickly become the star of your dessert repertoire!

Recipe Information

• Prep Time: 20 min
• Cook Time: 18 min
• Total Time: 38 min
• Servings: 12 servings
• Difficulty: Medium

🥘 Ingredients

11 items

• 1.5 cups All-purpose flour
• 0.5 cup Unsweetened cocoa powder
• 1 cup Granulated sugar
• 1.5 teaspoons Baking powder
• 0.25 teaspoon Salt
• 0.5 cup Vegetable oil
• 4 large Egg yolks
• 0.5 cup Warm water
• 1 teaspoon Vanilla extract
• 4 large Egg whites
• 0.25 teaspoon Cream of tartar

📝 Instructions

9 steps

1. Preheat your oven to 325°F (160°C) and line a 12-cup muffin tin with cupcake liners.

2. In a large mixing bowl, sift together the all-purpose flour, unsweetened cocoa powder, granulated sugar, baking powder, and salt. Mix well to combine.

3. In a separate bowl, whisk together the vegetable oil, egg yolks, warm water, and vanilla extract until smooth.

4. Make a well in the center of the dry ingredients, and pour the wet mixture into it. Stir gently until just combined and smooth. Be careful not to overmix.

5. In a clean and dry mixing bowl, whip the egg whites and cream of tartar using an electric mixer on medium speed until soft peaks form. This should take about 3-4 minutes.

6. Gently fold the whipped egg whites into the batter in three additions. Use a spatula and a light hand to maintain the airiness of the batter.

7. Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full.

8. Bake in the preheated oven for 16-18 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.

9. Remove the cupcakes from the oven and let them cool in the pan for 5 minutes. Then transfer them to a wire rack to cool completely before serving or frosting.

Nutrition Facts

1 serving (78.8g)

Calories		248
% Daily Value*
Total Fat		11.7 g	15%
	Saturated Fat	2.6 g	13%
	Polyunsaturated Fat	5.6 g
Cholesterol		61 mg	20%
Sodium		129 mg	6%
Total Carbohydrate		35.1 g	13%
	Dietary Fiber	4.0 g	14%
	Total Sugars	17.1 g
Protein		5.7 g	11%
Vitamin D		0.1 mcg	1%
Calcium		22 mg	2%
Iron		1.5 mg	8%
Potassium		173 mg	4%

*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.

Source of Calories

Fat: 1270 cal (39.3%%)

Protein: 273 cal (8.5%%)

Carbs: 1687 cal (52.2%%)