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Chocolate Chips Chiffon Cupcakes
Shilpa

Chocolate Chips Chiffon Cupcakes

Soft and fluffy chiffon cupcakes filled with dark chocolate chips. These cupcakes are light as air and scrumptious.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 12 cupcakes
Course: Dessert, Snack
Ingredients Method Notes

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

Method
 

  1. 1.  Preheat the oven to 160℃/320℉. Line a cupcake tin with cupcake liners.
  2. 2. In a bowl combine the oil, milk, vanilla extract, and, egg yolks. Whisk it till well mixed.
  3. 3. Sift in the flour, cornflour, and, salt. Add chocolate chips and mix with a spatula till well combined.
  4. 4. In another bowl whisk the egg whites until foamy, then add sugar, and whisk until stiff peaks appear.
  5. 5. Transfer the egg yolk mixture to the meringue and fold until just combined.
  6. 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. 7. Distribute the batter evenly between the cupcake cases filling up to 90% of the height.
  8. 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.
  9. 10. Transfer to a wire rack and allow to cool

Notes

if you don't have cream of tartar use 1/2 tsp of lemon juice.