Name: Chocolate Angel Food Cupcakes
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 240 g (1 1/4 cup) granulated sugar; 80 g (3/4 cup) cake flour; 10 g (2 tbsp) cocoa powder; 8 (240g) egg whites ((save the yolks for another recipe!)); ¼ tsp salt; 1/2 tsp vanilla extract; 240 g (1 cup) heavy cream; 40 g (1/3 cup) confectioners' sugar; 10 g (2 tbsp) cocoa powder

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These super fluffy Chocolate Angel Food Cupcakes are light as clouds and topped with homemade chocolate whipped cream!

Chocolate Angel Food Cupcakes topped with Chocolate Whipped Cream

These Chocolate Angel Food Cupcakes are perfect for when you’re craving chocolate but don’t want something as rich as a typical chocolate cupcake. They’re incredibly light, airy and fluffy with just the right amount of chocolate flavor! I topped mine with homemade chocolate whipped cream and chocolate curls but they would also taste delicious with vanilla whipped cream or even left plain.

Looking for more Angel Food Cake recipes? Try my Orange Angel Food Cake, Angel Food Cupcakes or Lemon Angel Food Cake!

What Is Angel Food Cake?

Angel food cake is an American cake that is made by creating a meringue with egg whites and a little bit of sugar then folding sifted cake flour and sugar into it. All of the leavening comes from whipping air into the egg whites as you make the meringue. It has a very light and fluffy texture that feels like eating a cloud!

Chocolate Angel Food Cupcake with a bite in it

Ingredient Breakdown

Granulated Sugar – sweetens cupcakes and strengthens the meringue. The sugar gets pulsed until very fine to prevent it from weighing down and deflating the meringue.

Cocoa powder – gives the cupcakes their chocolate flavor! I always use natural unsweetened cocoa powder.

Cake flour – the low protein helps gives the cupcakes their light and fluffy structure. You can’t substitute any other flours.

Egg whites – provides most of the structure for the cupcakes and makes them rise.

Vanilla extract and salt – enhances flavor.

How To Make Chocolate Angel Food Cupcakes

1. Make the Chocolate Angel Food Cupcakes: begin by pulsing all of the granulated sugar in a food processor or blender until very fine. Set aside about 1/3 of the sugar.

2. In a small bowl sift together the cake flour, cocoa powder and the remaining 2/3 of granulated sugar.

3. Add the egg whites and salt to mixing bowl then place on a stand mixer fitted with a whisk attachment and whip on medium high speed until the mixture begins to get foamy. Then add in the remaining 1/3 of sugar a little bit at a time. You want to take your time with this to create a strong meringue. Add the vanilla extract and stop mixing when the meringue reaches soft peaks.

4. Sift the cake flour and sugar mixture into the meringue a little at a time then carefully fold (about 3 additions).

5. Immediately scoop batter into prepared cupcake pans 3/4 full. Be gentle as to not deflate the batter. Bake at 325°F for 20 minutes. Cool completely before frosting.

Chocolate Angel Food Cupcakes in a cupcake pan

6. Make Chocolate Whipped Cream: place your mixing bowl and whisk attachment in the fridge for at least 10 minutes.

7. Use a hand mixer or a stand mixer fitted with the whisk attachment to whip the heavy cream, confectioners’ sugar and cocoa powder on medium high until stiff peaks form. Be careful not to over whip or the texture will be grainy. Decorate cooled cupcakes with whipped cream as desired. Store Chocolate Angel Food Cupcakes in an airtight container in the fridge for 2-3 days.

Pro Tips For Chocolate Angel Food Cupcakes

Weigh your ingredients using a kitchen scale! Measuring ingredients by volume is not accurate; baking is a science after all!
The presence of even the tiniest bit of yolk or fat will prevent your egg whites from whipping up so be careful not to get any yolks into your whites. You can also clean your mixing bowl and whisk attachment with a little bit of vinegar if there’s any grease on them.
Keep a close eye on your meringue, you don’t want it to pass soft peaks or it will throw off the texture of the cupcakes.
Make sure you sift your cake flour, cocoa powder and sugar. You want them to be super light so they don’t weigh down and deflate your meringue.
Scoop and bake batter immediately. It can’t sit for long or it will deflate.

What To Make With Leftover Egg Yolks?

Egg Yolk Chocolate Chip Cookies
Chocolate Brownie Mousse Cake
Small Batch Lemon Curd – swap the egg for 2 egg yolks
Chewy Apple Oatmeal Cookies
Brown Butter Pumpkin Cookies with Maple Icing

Or browse through all of my egg yolk recipes!

If you try this recipe then please leave a rating/comment below to let me know how you liked it and feel free to ask any recipe questions you may have! 🙂