Angelic Chocolate Cupcakes

By carvalhohm

Ingredients

• Topping:
• 1/3 cup all-purpose flour
• 3 tablespoons unsweetened cocoa powder
• 1/4 teaspoon ground cinnamon
• 5 large egg whites
• 1/2 teaspoon cream of tartar
• 3/4 cup superfine sugar
• 1/4 cup semisweet chocolate chips
• 3 tablespoons heavy cream

Details

Servings 24
Adapted from familycircle.com

Preparation

Step 1

1. +Heat+ oven to 350 degrees.

2. Into medium-size bowl, +sift+ together flour, cocoa powder and cinnamon.

3. In large bowl, +beat+ together egg whites and cream of tartar on medium-high speed until frothy peaks form. +Gradually beat+ in sugar, 1 tablespoon at a time, until shiny stiff peaks form, about 5 minutes.

4. +Sift+ half of flour mixture over beaten egg whites; +gently fold+ in. Repeat 2 more times, folding in remaining flour mixture until incorporated. +Spoon+ into large pastry bag without tip on end. Or spoon into large plastic food-storage bag; snip off one corner.

5. +Pipe+ angel food batter up to tops of indentations in two 12-cup mini cupcake pans.

6. +Bake+ in 350 degrees oven until cupcakes are dry to the touch and puffy, 15 to 20 minutes. +Transfer+ pans to wire racks; let cupcakes cool in pans. +Gently pull+ edge of cupcakes from sides of cups. +Remove+ cupcakes and transfer to wire rack; let cool completely.

Topping:

7. +Heat+ together chocolate chips and heavy cream in microwave-safe bowl at high power for 1 minute. Or in small saucepan, +heat+ together chocolate chips and heavy cream over low heat. Stir until mixture is smooth, using whisk, if necessary.

8. +Carefully dip+ tops of cupcakes into topping, scraping off excess. +Set+ mini cupcakes upright on waxed paper. +Let stand+ until set. Can be kept refrigerated in airtight container for up to 1 week.

+Calories 50+