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Chocolate Angel Food Cupcakes

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.

Prep Time
20 mins
Cook Time
20 mins
Servings: 12 servings
Calories: 201 kcal
Course: Dessert
Cuisine: American

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

Instructions

    Cup of Yum
  1. Preheat oven to 350 degrees Fahrenheit. Line a 12-cup cupcake tin with paper liners.
  2. 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.
  3. 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.
  4. 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.
  5. 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!
  6. 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.
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  • 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

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

% 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.