Chocolate Angel Food Cupcakes

1. 1

   Heat oven to 350 degrees.

2. 2

   In small saucepan, stir cocoa and 1/3 cup water over low heat about 1 minute until mixture thickens and just begins to boil.

3. 3

   Remove from heat and stir in vanilla.

4. 4

   In large bowl, with electric mixer at high speed, beat egg whites and salt until soft peaks from when beaters are lifted.

5. 5

   Add sugar, 1 tbsp at a time, beating well after each addition until stiff peaks form when beaters are lifted.

6. 6

   Quickly add cocoa mixture and beat 20 seconds until just blended.

7. 7

   In a small bowl, combine flour and baking powder.

8. 8

   Fold into egg white mixture, one fourth at a time.

9. 9

   Spray 12 regular muffin cups with vegetable cooking spray.

10. 10

    Divide batter evenly between muffin cups.

11. 11

    Bake 10-15 minutes until cupcakes begin to pull away from sides of pan.

12. 12

    Remove from oven and cool on wire rack for 10 minutes.

13. 13

    Run a knife around edge of cupcakes to loosen.

14. 14

    Remove cupcakes and cool on wire rack.

15. 15

    Invert onto serving plate.

16. 16

    Garnish each with a little whipped cream and a strawberry, if desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.