Chocolate Chiffon Cupcakes Recipe

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Chocolate Chiffon Cupcakes
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Ingredients
8
Count
Nutrition
2892
Calories
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Ingredients:

  • 1 1/2 cups cake flour
  • 1/2 cup plus 1 tbsp unsweetened cocoa
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 3/4 cup vegetable oil
  • 3/4 cup plus 2 tbsp sugar

Directions:

  1. Sift cake flour, cocoa, baking powder, baking soda, and salt into a large bowl.
  2. In another bowl, whisk egg yolks, oil, and 1/3 cup water until blended. Whisk in 3/4 cup sugar. Add egg-yolk mixture to flour mixture and stir until well blended.
  3. In another bowl, with a mixer on high speed, 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 with a rubber spatula 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. Decorating tips:
  7. Patric Gabre-Kidan, pastry chef for Tom Douglas Restaurants in Seattle, shares some insider information. (We've added our favorite strategies.)
  8. Make sure your frosting is soft and creamy. This is especially important if you're piping it. Cold, stiff frosting will look dull and clumpy, not silky and smooth.
  9. Use a lot of colors. It will make each cake unique and turn the lot into instant decorations for a party.
  10. Don't think that sprinkles are cheesy. They can actually elevate the look.
  11. Mix simple decorations with more elegant ones. Colorful sprinkles aren't lowbrow beside sifted cocoa.
  12. Have fun with lighthearted toppings. Some of our favorites are chocolate jimmies, jelly beans, miniature M&Ms, miniature chocolate chips, peanuts, and chopped toffee, malted milk balls, or dark chocolate.
  13. Try artistic touches. Thin shreds of lemon or orange peel, candied lemon or orange peel, toasted coconut, candied ginger, and sugared rose petals are pretty flourishes. If using rose petals, lightly coat fresh, unsprayed ones with pasteurized egg whites, then sugar; let them dry before using.
  14. Use peanut butter as frosting. Stir it until creamy, then dollop on cakes; or swirl with chocolate frosting.
  15. Add architectural elements. Little meringues, miniature Oreos, or chunks of chocolate wafer cookies.
  16. Note: Nutritional analysis is per unfrosted cupcake.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 2892.27 Kcal (12109 kJ)
Calories from fat 1724.18 Kcal
% Daily Value*
Total Fat 191.58g 295%
Cholesterol 744mg 248%
Sodium 1780.82mg 74%
Potassium 1654.14mg 35%
Total Carbs 279.58g 93%
Sugars 89.06g 356%
Dietary Fiber 18.4g 74%
Protein 51.04g 102%
Iron 24.8mg 138%
Calcium 414mg 41%
Amount Per 100 g
Calories 406.7 Kcal (1703 kJ)
Calories from fat 242.45 Kcal
% Daily Value*
Total Fat 26.94g 295%
Cholesterol 104.62mg 248%
Sodium 250.41mg 74%
Potassium 232.6mg 35%
Total Carbs 39.31g 93%
Sugars 12.52g 356%
Dietary Fiber 2.59g 74%
Protein 7.18g 102%
Iron 3.5mg 138%
Calcium 58.2mg 41%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 73
    Points
  • 83
    PointsPlus

Good Points

  • saturated fat free,
  • good source of fiber

Bad Points

  • High in Sodium,
  • High in Sugar,
  • High in Total Fat

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