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Cupcakes: Chocolate Chiffon Cupcakes

Source of Recipe


Sunset, May 2005






List of Ingredients



• 1-1/2 cups cake flour
  
• 1/2 cup plus 1 Tbsp unsweetened cocoa
  
• 1 tsp baking powder
  
• 1/4 tsp baking soda
  
• 1/2 tsp salt
  
• 4 large eggs, separated
  
• 3/4 cup vegetable oil
  
• 3/4 cup plus 2 Tbsp sugar
  






Instructions



1. Sift cake flour, cocoa, baking powder, baking soda and salt into a large bowl. 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.
   
   
2. 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.
   
   
3. Fill paper-lined or buttered muffin cups (1/3-cup capacity) about three-fourths full with batter. Bake in a 325º F 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.
   
   Makes 17 or 18 cupcakes.
   
   ............................
   
   CHOCOLATE FROSTING
   
   • 1-1/2 cups whipping cream
   • 1-1/2 Tbsp light corn syrup
   • 12 ounces bittersweet or semisweet chocolate, chopped, or 2 cups chocolate chips
   • 1/4 cup (1/8 lb.) butter, thickly sliced
   
   In a 1-1/2- to 2-quart pan over high heat, bring cream and corn syrup to a boil, stirring occasionally, 3 to 4 minutes. Put chocolate in a heatproof bowl. Pour hot cream mixture over chocolate. Let stand about 5 minutes, then stir until smooth. Add butter and stir until melted and mixture is smooth.
   
   Let frosting cool, stirring occasionally, until thick and spreadable, 2 to 3 hours at room temperature, about 1-1/2 hours in the refrigerator.
   
   Makes about 3 cups.
   
   NOTE:
   
   You can make the frosting up to 2 days ahead; cover and chill. Bring to room temperature and stir until creamy and spreadable before using.