Chocolate Angel Food Cupcakes

Chocolate Angel Food Cupcakes

Thanks to The Galley Gourmet for this wonderful recipe. This recipe is definitely a keeper and one that will make its way into regular rotation in my household. The texture of these cupcakes is fluffy and slightly chewy though they melt in your mouth (like cotton candy – yum!). Since Angel Food has no fat (no oil or butter), the chocolate adds a lovely richness to the recipe which makes them seem thoroughly decadent. I’m going to test this recipe out with other variations but this one is definitely amazing.

Chocolate Angel Food Cupcakes


Chocolate Angel Food Cupcakes (original recipe by The Galley Gourmet):

Makes 8-10 Cupcakes

6 egg whites

pinch of kosher salt

3/4 tsp cream of tartar

1 tsp vanilla extract

3/4 cup sugar, divided

1/4 cup plus 1 tbsp self-rising cake flour

1/4 cup dutch process unsweetened cocoa

2 oz bittersweet chocolate, finely chopped or grated

  1. Preheat your oven to 350˚F. Line a cupcake pan with 8-10 liners and lightly spray the pan (top and liners) with nonstick cooking spray.
  2. In the bowl of an electric mixer fitted with a whisk attachment, combine the egg whites, salt, cream of tartar and 1/2 cup sugar.
  3. Mix on high speed until the whites have tripled in volume and stiff peaks form.
  4. In a medium bowl, combine the flour, cocoa and remaining 1/4 cup of sugar.
  5. Gently fold the dry mixture into the egg whites until well combined.
  6. Place the mixture in a ziploc or piping bag and fill each liner until full. (This method enables you to completely fill each cup without air bubbles at the bottom like an ice cream scoop would. Remember, the mixture won’t melt down but it will puff up. )
  7. Top each cupcake with bittersweet chocolate and bake for 30 minutes until the tops are try and the cupcakes half puffed up.
  8. Allow to cool in pan for one hour before removing.
  9. Serve and enjoy!


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