Chocolate Chiffon Cupcakes
"From Sunset Magazine"
photo by limeandspoontt
- Ready In:
- 50mins
- Ingredients:
- 10
- Serves:
-
18
ingredients
- 1 1⁄2 cups cake flour
- 1⁄2 cup unsweetened cocoa, plus
- 1 tablespoon unsweetened cocoa
- 1 teaspoon baking powder
- 1⁄4 teaspoon baking soda
- 1⁄2 teaspoon salt
- 4 large eggs, separated
- 3⁄4 cup vegetable oil
- 3⁄4 cup sugar, plus
- 2 tablespoons sugar
directions
- Sift cake flour, cocoa, baking powder, baking soda, and salt into a large bowl and set aside.
- Whisk together egg yolks, oil, and 1/3 cup water until blended. Whisk in 3/4 cup sugar. Add to flour mixture and stir until well blended.
- Beat egg whites until frothy. Gradually add remaining 2 tablespoons sugar, beating just until soft peaks form. Add egg-white mixture to batter and fold in until evenly blended.
- Fill paper-lined or buttered muffin cups (1/3-cup capacity) about three-fourths full with batter (about 1/4 cup in each).
- Bake in a 325° oven until tops spring back when lightly touched in the center, 20 to 25 minutes. Cool on racks 5 minutes; remove from pans. Cool completely.
- Frost with your favorite frosting.
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Reviews
-
I made Chocolate chiffon cupcakes today and followed this recipe exactly....unfortunately, it was dry and disgusting. I am an experienced baker too, so I am sure that something is wrong with this recipe. -
WONDERFUL!! Made for Valentine's Day weekend treats. Frosted with creamed cheese frosting and decorated with hot pink sugar!! YUMMO!! -
Yummy cupcakes! I got 12 big cupcakes. This went together easily and the cakes were nice and light. I frosted with Rita's Creamy Chocolate Frosting. A hit with the whole family. Thanks! -
Mixture turned out dry, more doughy than thick liquid. Need more wet ingredients, maybe adjust the water and oil. I baked cupcakes before with success. -
what happens with the 1 tablespoon cocoa
see 1 more reviews
RECIPE SUBMITTED BY
Dreamgoddess
United States
