Chocolate Angel Food Cupcakes
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5.0
6 reviews
Excellent
Chocolate Angel Food Cupcakes
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Chocolate angel food cupcakes with whipped cream frosting and topped with a cherry! This light dessert recipe is perfect for a dinner's finishing touch.
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Ingredients
For the Cupcakes
- 6 large egg whites
- 1 tablespoon water
- 3/4 cup granulated sugar (5.5 ounces)
- 1/2 teaspoon vanilla extract
- 3/4 teaspoon cream of tartar
- 1/2 cup minus 1 tablespoon all-purpose flour
- 1 tablespoon cornstarch
- 2 tablespoons cocoa powder
For the Topping
- 1 1/2 cups heavy whipping cream
- 5 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
- 12 cherries
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Instructions
- Preheat oven to 350 degrees Fahrenheit. Line a 12-cup cupcake tin with paper liners.
- Add the egg whites, water, vanilla extract and cream of tartar to the bowl of a stand mixer fitted with the whisk attachment. Start beating the egg whites on medium speed. After 1 minute, slowly pour in the sugar. Continue beating the egg whites until medium peaks can be held. This means that if the whisk is lifted out of the eggs, a peak will form but with a tip that may not stand up straight. It took approximately 6 minutes in my stand mixer on medium speed.
- Sift the dry ingredients; flour, cornstarch and cocoa powder, over the egg whites 1/3 at a time. Fold in each third gently before adding more, being careful not to deflate the egg whites.
- Fill the cupcake liners 3/4 full. Bake for 14 to 16 minutes or until a toothpick inserted in the middle of the cupcake comes out clean. Allow to cool in the pan for 5 minutes, then transfer to a cooling rack.
- Again in the clean bowl of a stand mixer fitted with the whisk attachment, place the heavy cream, sugar and vanilla. Whip on medium speed until it can hold a nice peak when the beater is lifted, approximately 5 minutes. Be careful not to whip too long or the whipped cream will turn to butter!
- Place the whipped cream into a piping bag fitted with any large tip, I used 1M. Pipe the topping on to your cupcakes. Top each one with a cherry (or berry of choice), and store in the refrigerator until serving.
Notes
- I used Hershey's Special Dark cocoa. Any cocoa can be used, but the cupcakes may be lighter in color and chocolate flavor depending on the brand.
- These can be made with a handheld mixer! Or even a whisk! It will take longer to reach the proper thickness for both the egg whites and the whipping cream.
- The calories shown are based on the recipe making 12 cupcakes, with 1 serving being 1 cupcake. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information.**
Nutrition Information
Show Details
Calories
201kcal
(10%)
Carbohydrates
23g
(8%)
Protein
3g
(6%)
Fat
11g
(17%)
Saturated Fat
6g
(30%)
Cholesterol
40mg
(13%)
Sodium
36mg
(2%)
Potassium
113mg
(3%)
Sugar
16g
(32%)
Vitamin A
440IU
(9%)
Vitamin C
0.7mg
(1%)
Calcium
23mg
(2%)
Iron
0.4mg
(2%)
Nutrition Facts
Serving: 12servings
Amount Per Serving
Calories 201 kcal
% Daily Value*
| Calories | 201kcal | 10% |
| Carbohydrates | 23g | 8% |
| Protein | 3g | 6% |
| Fat | 11g | 17% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 40mg | 13% |
| Sodium | 36mg | 2% |
| Potassium | 113mg | 2% |
| Sugar | 16g | 32% |
| Vitamin A | 440IU | 9% |
| Vitamin C | 0.7mg | 1% |
| Calcium | 23mg | 2% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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