Chocolate Chiffon Cupcakes Recipes

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CHOCOLATE CHIFFON CAKE



Chocolate Chiffon Cake image

If you want to offer family and friends a dessert that really stands out from the rest, this is the cake to make. The beautiful high, rich sponge cake is drizzled with a succulent chocolate glaze. -Erma Fox, Memphis, Missouri

Provided by Taste of Home

Categories     Desserts

Time 1h25m

Yield 20 servings.

Number Of Ingredients 17

7 large eggs, separated
1/2 cup baking cocoa
3/4 cup boiling water
1-3/4 cups cake flour
1-3/4 cups sugar
1-1/2 teaspoons baking soda
1 teaspoon salt
1/2 cup canola oil
2 teaspoons vanilla extract
1/4 teaspoon cream of tartar
ICING:
1/3 cup butter
2 cups confectioners' sugar
2 ounces unsweetened chocolate, melted and cooled
1-1/2 teaspoons vanilla extract
3 to 4 tablespoons hot water
Chopped nuts, optional

Steps:

  • Let eggs stand at room temperature for 30 minutes. In a bowl, combine cocoa and water until smooth; cool for 20 minutes. In a large bowl, combine flour, sugar, baking soda and salt. In a bowl, whisk the egg yolks, oil and vanilla; add to dry ingredients along with the cocoa mixture. Beat until well blended. In another large bowl and with clean beaters, beat egg whites and cream of tartar on high speed until stiff peaks form. Gradually fold into egg yolk mixture. , Gently spoon batter into an ungreased 10-in. tube pan. Cut through the batter with a knife to remove air pockets. Bake on lowest rack at 325° for 60-65 minutes or until top springs back when lightly touched. Immediately invert pan; cool completely. Run a knife around sides and center tube of pan. Invert cake onto a serving plate., For icing, melt butter in a saucepan. Remove from the heat; stir in the confectioners' sugar, chocolate, vanilla and water. Drizzle over cake. Sprinkle with nuts if desired.

Nutrition Facts : Calories 268 calories, Fat 11g fat (3g saturated fat), Cholesterol 73mg cholesterol, Sodium 262mg sodium, Carbohydrate 40g carbohydrate (30g sugars, Fiber 1g fiber), Protein 4g protein.

CHOCOLATE CUPCAKES



Chocolate Cupcakes image

Chocolate cupcakes are the ultimate party food. Make some for your next party!

Provided by Ladan M Miller

Categories     Desserts     Cakes     Cupcake Recipes     Chocolate

Time 30m

Yield 16

Number Of Ingredients 10

1 ⅓ cups all-purpose flour
¼ teaspoon baking soda
2 teaspoons baking powder
¾ cup unsweetened cocoa powder
⅛ teaspoon salt
3 tablespoons butter, softened
1 ½ cups white sugar
2 eggs
¾ teaspoon vanilla extract
1 cup milk

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line a muffin pan with paper or foil liners. Sift together the flour, baking powder, baking soda, cocoa and salt. Set aside.
  • In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well with each addition, then stir in the vanilla. Add the flour mixture alternately with the milk; beat well. Fill the muffin cups 3/4 full.
  • Bake for 15 to 17 minutes in the preheated oven, or until a toothpick inserted into the cake comes out clean. Frost with your favorite frosting when cool.

Nutrition Facts : Calories 157.8 calories, Carbohydrate 29.8 g, Cholesterol 30.5 mg, Fat 3.9 g, Fiber 1.6 g, Protein 3.2 g, SaturatedFat 2.2 g, Sodium 114.5 mg, Sugar 19.6 g

CHOCOLATE CHIFFON CUPCAKES



Chocolate Chiffon Cupcakes image

Make and share this Chocolate Chiffon Cupcakes recipe from Food.com.

Provided by Dreamgoddess

Categories     Dessert

Time 50m

Yield 18 serving(s)

Number Of Ingredients 10

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

Steps:

  • Sift cake flour, cocoa, baking powder, baking soda, and salt into a large bowl and set aside.
  • 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.
  • 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.
  • Fill paper-lined or buttered muffin cups (1/3-cup capacity) about three-fourths full with batter (about 1/4 cup in each).
  • 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.
  • Frost with your favorite frosting.

Nutrition Facts : Calories 181.4, Fat 10.6, SaturatedFat 1.8, Cholesterol 41.3, Sodium 118.9, Carbohydrate 20.3, Fiber 1.1, Sugar 9.8, Protein 2.9

CHIFFON CUPCAKES



Chiffon Cupcakes image

Make and share this Chiffon Cupcakes recipe from Food.com.

Provided by the Hildebrands hom

Categories     Dessert

Time 30m

Yield 24 Cupcakes

Number Of Ingredients 9

5 1/4 ounces cake flour
1 1/2 teaspoons baking powder
1 teaspoon kosher salt
5 large eggs, separated
6 ounces sugar, divided
1/4 cup water
1/4 cup vegetable oil
1 teaspoon vanilla extract
5/8 teaspoon cream of tartar

Steps:

  • Preheat oven to 325 degrees F.
  • Place paper liners into 2 (12-cup) muffin tins and set aside. If you prefer, set 12 ovenproof coffee mugs on a half sheet pan and set aside.
  • In a medium mixing bowl whisk together the flour, baking powder and salt. Set aside.
  • Place the egg yolks and 5 ounces of the sugar into the bowl of a stand mixer and whisk on high for 2 minutes or until the mixture becomes pale yellow and 'ribbons' when lifted. Add the water, vegetable oil and vanilla and whisk to combine. Add the dry ingredients and whisk just to combine. Transfer the batter to a mixing bowl while you whisk the egg whites.
  • Place the egg whites and cream of tartar into a clean bowl and whisk on high using the whisk attachment, until it becomes foamy. Decrease the speed to low and gradually add the remaining ounce of sugar. Increase speed to high and continue whisking until stiff peaks form, approximately 2 minutes.
  • Transfer 1/3 of the egg whites to the batter and whisk until well combined. Add the remaining egg whites and fold in gently. Transfer batter into prepared muffin tins or coffee mugs, evenly dividing the batter between the cups. Place both muffin tins on the middle rack of the oven or, if using mugs, place all of them on a half sheet pan and set on the bottom rack of the oven. Bake for 30 minutes, until a toothpick comes out clean or the cupcakes reach an internal temperature of 205 to 210 degrees F. Remove from the oven to a cooling rack and allow to cool completely before frosting.

Nutrition Facts : Calories 87.1, Fat 3.3, SaturatedFat 0.6, Cholesterol 38.8, Sodium 134.7, Carbohydrate 12.4, Fiber 0.1, Sugar 7.2, Protein 1.9

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Top Asked Questions

How do you make a chocolate chiffon cake?
Chocolate Chiffon Cake: Separate the eggs while they are still cold. Place the egg yolks in one bowl and the whites (along with the extra egg white) in another. Cover with plastic wrap and bring to room temperature (about 30 minutes). Preheat the oven to 325 degrees F (165 degrees C). You will need a 10 inch (25 cm) two piece ungreased tube pan.
What makes a chiffon cake different from a regular cake?
Both cakes are beautiful with their tall circular shape and that characteristic hole in the center which comes from baking the cake in a tube pan. But a Chiffon Cake is different in that they contain both egg yolks and egg whites, along with baking powder and baking soda, a liquid, and a liquid fat (in the form of oil).
How to make chocolate cupcakes with all purpose flour?
Ingredients. 1 1 ⅓ cups all-purpose flour. 2 ¼ teaspoon baking soda. 3 2 teaspoons baking powder. 4 ¾ cup unsweetened cocoa powder. 5 ⅛ teaspoon salt. 6 3 tablespoons butter, softened. 7 1 ½ cups white sugar. 8 2 eggs. 9 ¾ teaspoon vanilla extract. 10 1 cup milk Add all ingredients to shopping list.
How to make chocolate cupcakes in a muffin pan?
1 Preheat oven to 350 degrees F (175 degrees C). Line a muffin pan with paper or foil liners. ... 2 In a large bowl, cream together the butter and sugar until light and fluffy. ... 3 Bake for 15 to 17 minutes in the preheated oven, or until a toothpick inserted into the cake comes out clean. Frost with your favorite frosting when cool.

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