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chocolate chiffon cupcakes


from sunset magazine


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  1. Sift cake flour
  2. Cocoa
  3. Baking powder
  4. Baking soda
  5. And salt into a large bowl and set aside
  6. Whisk together egg yolks
  7. Oil
  8. And 1 / 3 cup water until blended
  9. Whisk in 3 / 4 cup sugar
  10. Add to flour mixture and stir until well blended
  11. Beat egg whites until frothy
  12. Gradually add remaining 2 tablespoons sugar
  13. Beating just until soft peaks form
  14. Add egg-white mixture to batter and fold in until evenly blended
  15. Fill paper-lined or buttered muffin cups about three-fourths full with batter
  16. Bake in a 325 oven until tops spring back when lightly touched in the center
  17. 20 to 25 minutes
  18. Cool on racks 5 minutes
  19. Remove from pans
  20. Cool completely
  21. Frost with your favorite frosting

Step 13

Total Time in Minute 50

Ingredients Count 8

cooking chocolate chiffon cupcakes

See More Relate Photo


Cake flour

Unsweetened cocoa

Baking powder

Baking soda



Vegetable oil


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