Chocolate Angel Food Cupcakes With Mocha Frosting

Name: Chocolate Angel Food Cupcakes With Mocha Frosting
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE CUPCAKES:; 1/4 cups Dutch Cocoa Powder; 1-1/4 cup Cake Flour; 1-1/4 cup Powdered Sugar; 2 cups Egg Whites; 1-1/4 teaspoon Cream Of Tartar; 1/4 teaspoons Salt; 1 teaspoon Pure Vanilla Extract; 1-1/4 cup Granulated Sugar; _____; FOR THE FROSTING:; 1/4 cups Butter, Creamed; 2 cups Powdered Sugar; 1/8 cups Dutch Cocoa Powder; 1/4 cups Strong Coffee, Cooled; 1/2 teaspoons Pure Vanilla Extract; 2 Tablespoons Finely Ground Coffee

Servings: persons

FOR THE CUPCAKES:
1/4 cups Dutch Cocoa Powder
1-1/4 cup Cake Flour
1-1/4 cup Powdered Sugar
2 cups Egg Whites
1-1/4 teaspoon Cream Of Tartar
1/4 teaspoons Salt
1 teaspoon Pure Vanilla Extract
1-1/4 cup Granulated Sugar
_____
FOR THE FROSTING:
1/4 cups Butter, Creamed
2 cups Powdered Sugar
1/8 cups Dutch Cocoa Powder
1/4 cups Strong Coffee, Cooled
1/2 teaspoons Pure Vanilla Extract
2 Tablespoons Finely Ground Coffee

1
CUPCAKES:
2
Preheat oven to 325 degrees F. In a medium bowl, sift together cocoa, flour, and powdered sugar. Set aside. In a large clean bowl, add egg whites (at room temperature preferably), making sure that no yolks contaminate your whites. Add cream of tarter, salt, and vanilla. With a handheld mixer on high speed, beat egg mixture until stiff peaks form (be patient!). Slowly add granulated sugar, 1/4 cup at a time, until thoroughly mixed and batter is fluffy.
3
Using a spatula, slowly fold in flour mixture to egg sugar mixture, 1/8 cup at a time. Continue to fold until all flour mixture is well combined.
4
Line baking cups with liners (recipe makes 36 cupcakes). Add batter to cups, filling each full to the brim. Bake for 20 minutes, or until a toothpick is pulled out clean from the center of a cupcake.
5
Remove from oven and allow to cool before removing from cups.
6
FROSTING:
7
Using your mixer, cream the butter. Sift together powdered sugar and cocoa. Slowly add mixture to creamed butter and beat with electric mixer until combined. Add coffee and vanilla. Continue to mix. Fold in the ground coffee.
8
Spread frosting lightly over cooled cupcakes.
9
Nutrition Info per 1 cupcake with frosting: 95 calories, 1 g fat, 2 g protein, 19 g carbohydrates

900

kcal

Calories

Fat

136

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: FOR THE CUPCAKES:, 1/4 cups Dutch Cocoa Powder, 1-1/4 cup Cake Flour, 1-1/4 cup Powdered Sugar, and more.

Yes, Chocolate Angel Food Cupcakes With Mocha Frosting falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!