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

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

Caroline Cooks February 12, 2010

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!

Sharon123 April 21, 2005

Made these this morning. Didn't have cake flour, so subbed 1 1/4 C 1 Tbsp all purpose flour plus 3 Tbsp cornstarch. The flavor was delicious, although they did come out a bit dry (possibly my fault - may have left them in just a bit too long). Frosted with homemade Cherry Buttercream from another site. To die for!

AverageJoeTheBaker August 23, 2012

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