Best Chocolate Angel Food Cupcakes Recipes

DARK CHOCOLATE FILLED ANGEL FOOD CUPCAKES

Steps:

• For the cupcakes: Preheat the oven to 350 degrees F. Line a cupcake pan with paper liners.
• Sift the cake flour, cinnamon, salt and 1/3 cup powdered sugar into a bowl.
• Place the remaining 1/3 cup powdered sugar in the bowl of a stand mixer fitted with the whisk attachment. Add the egg whites and cream of tartar and beat on low speed until frothy, about 1 minute. Increase the speed to medium-high and whip until stiff peaks form, 5 to 6 minutes more. Pour in the vanilla and mix for 30 seconds more.
• Spoon the sifted ingredients into the egg mixture and whisk to combine.
• Spoon the batter into the lined cupcake pan, creating a heaping mound of batter in each cup. Bake the cupcakes until lightly golden, about 20 minutes. Allow to cool 10 minutes before removing from the pan, then let cool completely.
• For the dark chocolate filling: Place the heavy whipping cream in a medium mixing bowl and whip until soft peaks are formed, 2 to 3 minutes. Melt the chocolate in a microwave or over a double boiler, then allow the chocolate to cool for 2 minutes. Scrape the chocolate into the whipped cream and whisk to form a thick ganache. Remove 1/2 cup chocolate ganache and place in a small mixing bowl. Add the cayenne pepper to this mixture and whisk it in. Place the regular and the spicy ganache into separate piping bags fitted with medium round tips.
• Use a small knife to make an X on the surface of each cooled cupcake. Pipe the regular ganache into 9 of the cupcakes, pushing the tip of the pastry bag gently into the center of each. Pipe the spicy ganache into 3 of the cupcakes in the same manner.
• For the 15-minute meringue frosting: Place the egg whites and granulated sugar in the bowl of a stand mixer fitted with a whisk attachment, and beat until foamy. Add the vanilla extract and cream of tartar and whip the mixture at medium speed until glossy, about 2 minutes. Reduce the speed to low and slowly pour in 1/2 cup boiling water. Increase the speed to medium-high and whip until stiff peaks form, 12 to 15 minutes.
• Generously top each cupcake with the meringue frosting. Use an offset spatula to create peaks in the mounds of meringue. Top each cupcake with a red cinnamon jelly bean and serve immediately.

CHOCOLATE ANGEL FOOD CUPCAKES

Steps:

• Heat oven to 350 degrees.
• In small saucepan, stir cocoa and 1/3 cup water over low heat about 1 minute until mixture thickens and just begins to boil.
• Remove from heat and stir in vanilla.
• In large bowl, with electric mixer at high speed, beat egg whites and salt until soft peaks from when beaters are lifted.
• Add sugar, 1 tbsp at a time, beating well after each addition until stiff peaks form when beaters are lifted.
• Quickly add cocoa mixture and beat 20 seconds until just blended.
• In a small bowl, combine flour and baking powder.
• Fold into egg white mixture, one fourth at a time.
• Spray 12 regular muffin cups with vegetable cooking spray.
• Divide batter evenly between muffin cups.
• Bake 10-15 minutes until cupcakes begin to pull away from sides of pan.
• Remove from oven and cool on wire rack for 10 minutes.
• Run a knife around edge of cupcakes to loosen.
• Remove cupcakes and cool on wire rack.
• Invert onto serving plate.
• Garnish each with a little whipped cream and a strawberry, if desired.