Chocolate Chips Chiffon Cupcakes are soft and light as cotton and have a melt-in-mouth texture. The subtly sweet flavour of vanilla is complimented well with occasional bites of dark chocolate chips. With just pantry ingredients these cupcakes are super easy and quick to make.
If you have been here before, you might have noticed that I am a huge muffin fan than cupcakes. My chocolate chunk muffins and eggless banana chocolate chunk muffins are one of my most loved muffin recipes. I love the moist and dense texture of muffin than the spongy texture of cupcakes. Also, cupcakes are too sweet for my liking.
But unlike other cupcakes, these chocolate chip chiffon cupcakes are a different story. These cupcakes only have subtle sweetness which is complimented well with dark chocolate chips. Some cupcakes tend to get soft yet dry but that is not the case here. These cupcakes are not just spongy but moist too which makes them super easy to consume even without frosting.
As mentioned before these cupcakes only require pantry staples. I am pretty much sure all of the ingredients are present in almost everybody’s kitchen. Also, they are super simple and quick to make.
Whether served with fancy frosting, whipped cream, fresh fruits, or just as it is these cupcakes are absolutely amazing.
Ingredients required to make chocolate chips chiffon cupcake:-
(Below you’ll find detailed recipe card)
All-purpose flour
Cornflour- helps in creating a softer and finer texture.
Milk- Provides moisture and flavours to the cupcake.
Egg- Egg whites help create light and airy cupcakes. Egg yolks provide the necessary fat, moisture, and flavour.
Vegetable oil- Provides moisture to the cupcakes.
Vanilla Extract – Enhances the flavour
Dark Chocolate Chips- Do not add chunks as they can deflate the structure of cupcakes.
Cream of tartar- It is used to stabilize egg whites. You can use lemon juice just double the amount.
How to make Chocolate Chips Chiffon Cupcakes?
(Below you’ll find detailed recipe card)
Step 1 Preheat the oven. And line a cupcake pan with liners.
Step 2 Whisk eggs, oil, milk, and vanilla extract in a bowl.
Step 3 Sift in flour, cornflour, and salt. Add dark chocolate chips. Mix with a spatula till well combined.
Step 4 Into the egg whites add cream of tartar or lime juice and beat with an electric mixer till foamy. Gradually add sugar to the whites and beat till stiff peaks appear.
Step 5 Add the whites to the batter in two parts. After each addition carefully and gently fold the mixture without deflating the whites with a spatula.
Step 6 Transfer your batter into cupcake cups until they are ¾ or 90% full. Bake at high temperature for a few minutes then reduce the temperature and bake till a golden brown colour appears and a toothpick inserted into a couple of cupcakes should come out clean. Transfer to a wire rack to cool completely.
How to store chocolate chips chiffon cupcake?
At room temperature- Store them in an airtight container for 3-4 days.
Refrigerate- They can be stored for up to 1 week in an airtight container.
Freeze- Freeze them in an airtight container or ziplock bag for up to 3 months. Thaw them in the fridge overnight before consumption.
Why is the temperature increased for the initial few minutes while baking?
The extra hot baking time helps in puffing the cupcakes and provides a crispy crust.
Is it necessary to separate eggs into whites and yolks?
Separating eggs and whites helps in creating extra puffy cupcakes. The foamy whites help in creating an airy and light structure.
If you like this recipe, try these!
Chocolate Chips Chiffon Cupcakes
Ingredients
- 38 g Vegetable oil 3 tbsp
- 55 g Milk (room temperature) 3 ½ tbsp
- 50 g Sugar ¼ cup
- 60 g All-purpose flour ½ cup
- 17 g Cornflour 2 tbsp
- 40 g Dark Chocolate chips ¼ cup
- 3 Eggs medium size
- 1 tsp Vanilla Extract
- ¼ tsp Cream of tartar
- ¼ tsp Salt
Instructions
- 1. Preheat the oven to 160℃/320℉. Line a cupcake tin with cupcake liners.
- 2. In a bowl combine the oil, milk, vanilla extract, and, egg yolks. Whisk it till well mixed.
- 3. Sift in the flour, cornflour, and, salt. Add chocolate chips and mix with a spatula till well combined.
- 4. In another bowl whisk the egg whites until foamy, then add sugar, and whisk until stiff peaks appear.
- 5. Transfer the egg yolk mixture to the meringue and fold until just combined.
- 6. Add the meringue (egg white) to the batter in two parts. Carefully folding in the egg whites with a spatula after each addition.
- 7. Distribute the batter evenly between the cupcake cases filling up to 90% of the height.
- 9. Bake in the preheated oven at 160℃/320℉for 10 minutes then reduce the heat to 110℃/230℉for 40 minutes or until golden brown or a skewer inserted in the middle comes out clean.
- 10. Transfer to a wire rack and allow to cool