Chocolate Chiffon Cupcakes

Name: Chocolate Chiffon Cupcakes
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

10 ingredients

6 steps

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.