Chocolate Chiffon Cupcakes
Chiffon cakes were invented in the United States in the 1920s and became popular due to their light and fluffy texture.
This is vegetarian recipe. Dish can be prepared in 68 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 14.
Chocolate Chiffon Cupcakes
Ingredients
Instructions
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Preheat the oven to 325°F (165°C) and line a cupcake pan with paper liners.
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In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, and salt.
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Add the vegetable oil, egg yolks, water, and vanilla extract to the dry ingredients. Mix until well combined.
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In a separate bowl, beat the egg whites and cream of tartar until soft peaks form. Gradually add the sugar and continue beating until stiff peaks form.
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Gently fold the egg white mixture into the batter until fully incorporated.
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Divide the batter evenly among the cupcake liners, filling each about 3/4 full.
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Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
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Remove from the oven and let the cupcakes cool in the pan for 5 minutes. Then transfer them to a wire rack to cool completely.
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Once cooled, top each cupcake with whipped cream and sprinkle with chocolate shavings.
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Serve and enjoy!
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 280kcal
- % Daily Value *
- Total Fat 15g24%
- Total Carbohydrate 34g12%
- Sugars 24g
- Protein 4g8%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
