Chocolate Chiffon Cupcakes

Total Time
Prep 50 mins
Cook 0 mins

From Sunset Magazine

Ingredients Nutrition


  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 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.
  6. Frost with your favorite frosting.
Most Helpful

5 5

WONDERFUL!! Made for Valentine's Day weekend treats. Frosted with creamed cheese frosting and decorated with hot pink sugar!! YUMMO!!

5 5

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!