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Chocolate Angel Food Cupcakes

Adding chocolate to a light dessert always makes it more indulgent, but when that chocolate doesn't counteract the lightness of the dessert you automatically have a winner.  These chocolate angel food cupcakes are still light, like angel food cake should be, but the cocoa flavor really makes these little guys more impressive.

Not only did this taste great, and hit that sweet spot I often find myself trying to hit - I'd have to say that my favorite thing about these cupcakes is that they are so adaptable to variety.  Want to make them even more indulgent?  Top with whipped cream and a drizzle of chocolate or caramel sauce.  If you're really watching the waistline (it IS swimsuit and wedding season after all) you can top these cupcakes with your favorite berries instead of whipped cream.  You can even go somewhere in between - whatever floats your boat - just make sure your boat takes you to these delicious cupcakes!


Chocolate Angel Food Cupcakes
Ingredients:
3/4 cups sugar
Scant 1/2 cup cake flour
1/4 cup cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 ounce semisweet chocolate, grated (about 1/4 cup)
6 large egg whites
1/2 teaspoon cream of tartar
1/2 teaspoon pure vanilla extract
1/4 teaspoon pure almond extract

Directions:
Preheat oven to 350 degrees.  Place oven rack in center.  Sift together onto a piece of parchment paper 1/3 cup sugar, flour, cocoa powder, baking soda and salt.  Add grated chocolate; set aside.

In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites and cream of tartar until soft peaks form.  With machine running, add the remaining sugar in a slow steady stream, beating until fully incorporated and stiff glossy peaks form.  Add vanilla and almond extracts; beat to combine.

Remove from mixer.  Gradually add flour mixture, gently but thoroughly, folding into egg-white mixture until fully combined.  Pour into lined muffin tins, about 2/3 full.  Tap pan on counter to remove any air bubbles.  Bake until cakes spring back when depressed with a finger, 10-15 minutes.  Cool in pan about 5 minutes and then remove to wire rack to complete cooling.  Serve with whipped cream and/or fresh fruit as desired.

Source: adapted from Martha Stewart

Comments

  1. Ok, I think I would be even more wowed by chocolate angel food cake in cupcake form!

    ReplyDelete
  2. perfect timing-I have a ton of egg whites leftover...just might have to make these tomorrow :)

    ReplyDelete
  3. yum! perfect light dessert!

    ReplyDelete

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