Chocolate Chiffon Cupcakes – a delicious recipe with cake flour, unsweetened cocoa, unsweetened cocoa, baking powder, baking soda, salt. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Sift cake flour, cocoa, baking powder, baking soda, and salt into a large bowl and set aside.
2
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.
3
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.
4
Fill paper-lined or buttered muffin cups (1/3-cup capacity) about three-fourths full with batter (about 1/4 cup in each).
5
Bake in a 325u00b0 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.
6
Frost with your favorite frosting.
913
kcal
Calories
57
g
Fat
89
g
Carbs
20
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 1 1/2 cups cake flour, 1/2 cup unsweetened cocoa, plus, 1 tablespoon unsweetened cocoa, 1 teaspoon baking powder, and more.
Yes, Chocolate Chiffon Cupcakes 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.
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