Chocolate Chip Angel.Food Cupcakes with Chocolate W

Name: Chocolate Chip Angel.Food Cupcakes with Chocolate Whipped Cream Frosting
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup cake flour; 3/4 cup granulated sugar, divided use; 6 large egg whites, at room temperature; 1/2 tsp cream of tarter; 1/4 tsp salt; 1 tsp vanilla extract; 1 tsp fresh lemon juice; 1/3 cup mini semi sweet chocolate chips; 1 cup heavy whipping cream; 1/3 cup semi sweet chocolate, chopped or semi sweet chocolate chips; 12 to 14 fresh raspberries

Servings: persons

1/2 cup cake flour
3/4 cup granulated sugar, divided use
6 large egg whites, at room temperature
1/2 tsp cream of tarter
1/4 tsp salt
1 tsp vanilla extract
1 tsp fresh lemon juice
1/3 cup mini semi sweet chocolate chips
1 cup heavy whipping cream
1/3 cup semi sweet chocolate, chopped or semi sweet chocolate chips
12 to 14 fresh raspberries

1
Preheat oven to 325.
2
Line 12 to 14 standard cupcake tins with paper liners
3
Sift flour, 6 tablespoons sugar, and salt into a bowl.
4
Set aside
5
In a large bowl beat egg whites and cream of tarter until foamy
6
Add lemon juice, vanilla and then add remalning 6 tablespoons sugar very slowly to egg whites while beating to stiff peaks
7
Fold sifted flour into egg whites in 3 additions being careful not to deflate but being sure flour is completely .mixed In
8
Fold in mini chocolate chips
9
Fill prepared cupcake tin almost 3/4 full.
10
Bake 16 to 18 minutes until cupcake springs back when lightly pressed and a toothpick comes out clean
11
Cool in pan 5 minutes then remove and cool completely lb wire racks.
12
MAKE CHOCOLATE WHIPPED CREAM FROSTING
13
Have chopped chocolate in a large bowl.
14
Heat cream to a simmer, pour over chocolate.
15
Let sit 1 minute then stir until.smooth.
16
Chill uncovered until.cold, at least 1 hour
17
Whip cold chocolate cream mixture until light and fluffy
18
Frost cooled cupcakes with frosting.
19
Garnish with shaved white and dark chocolate shavings and raspberries
20
Any extra whipped,chocolate frosting is delicious with fresh fruit, sandwiched between cookies, even swirled in oatmeal or on waffles or pancakes

780

kcal

Calories

Fat

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

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

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 11 ingredients. The key ingredients include: 1/2 cup cake flour, 3/4 cup granulated sugar, divided use, 6 large egg whites, at room temperature, 1/2 tsp cream of tarter, and more.

Yes, Chocolate Chip Angel.Food Cupcakes with Chocolate Whipped Cream 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!

Chocolate Chip Angel.Food Cupcakes with Chocolate Whipped Cream Frosting

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions