Chocolate Chiffon Cupcakes

Submitted by Dreamgoddess

"From Sunset Magazine"

 

• Ready In: 50mins
• Ingredients: 10
• Serves: 18

ingredients

• 1 1⁄2 cups cake flour
• 1⁄2 cup unsweetened cocoa, plus
• 1 tablespoon unsweetened cocoa
• 1 teaspoon baking powder
• 1⁄4 teaspoon baking soda
• 1⁄2 teaspoon salt
• 4 large eggs, separated
• 3⁄4 cup vegetable oil
• 3⁄4 cup sugar, plus
• 2 tablespoons sugar

directions

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.

Reviews

[Tobi M.]

I made Chocolate chiffon cupcakes today and followed this recipe exactly....unfortunately, it was dry and disgusting. I am an experienced baker too, so I am sure that something is wrong with this recipe.

 

[Caroline Cooks]

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

 

[Sharon123]

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!

 

[Travelnut87]

Mixture turned out dry, more doughy than thick liquid. Need more wet ingredients, maybe adjust the water and oil. I baked cupcakes before with success.

 

[Merlecia M.]

what happens with the 1 tablespoon cocoa