Chocolate Chiffon Cupcakes
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!
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Recipe Information
Ingredients
- 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
Preheat your oven to 325°F (160°C) and line a 12-cup muffin tin with cupcake liners.
In a large mixing bowl, sift together the all-purpose flour, unsweetened cocoa powder, granulated sugar, baking powder, and salt. Mix well to combine.
In a separate bowl, whisk together the vegetable oil, egg yolks, warm water, and vanilla extract until smooth.
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.
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.
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.
Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full.
Bake in the preheated oven for 16-18 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
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
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.
