Chocolate Angel Food Cupcakes with Chocolate Cream Cheese Whipped Cream
Soft, light as air chocolate flavored angel food cupcakes with a decadent whipped topping!
Servings: 14- 16 cupcakes
Ready in: 55minutes
3/4cup + 2 Tbsp (182g)granulated sugar
1/4cup + 3 Tbsp (56g)cake flour
2Tbsp (11g)unsweetened cocoa powder
6large egg whites(212g), at room temperature*
2 1/2Tbsp (37ml)warm water
3/4tspcream of tartar
1 1/2cups (360 ml)heavy cream
6oz (170g)cream cheese,softened
1/2cup (58g)powdered sugar
2Tbsp (11g)unsweetened cocoa powder, plus more for dusting (optional)**
Fresh strawberries, raspberries or blueberries, or chocolate covered berries
Preheat oven to 350 degrees. In a food processor, pulse sugar until super fine, about 2 minutes (if you don't have a food processor caster sugar should also work). In a mixing bowl, sift together half of the sugar, the cake flour, cocoa powder and the salt.
In a large mixing bowl, whisk together egg whites, water, vanilla extract and cream of tartar until well combined, about 2 minutes. Switch to a hand mixer and whip mixture on medium speed while slowly adding remaining sugar to mixture, until medium peaks form.
Sift just enough of the flour mixture in to evenly dust the top of the egg white mixture and using a spatula gently fold flour layer into egg white mixture and continue this process until all of the flour mixture has been incorporated (I did this in probably 12 batches).
Divide batter among paper lined muffin cups, filling each cup nearly full. Bake in preheated oven 18 - 20 minutes, until toothpick inserted into center of cupcake comes out clean.
Cool completely then spread Chocolate Cream Cheese Whipped Cream over cupcakes just before serving, dust with cocoa if desired and top with fresh fruit.
For the Cream Cheese Whipped Cream Topping:
In a mixing bowl whip heavy cream until soft peaks form. In a separate mixing bowl, whip cream cheese until light and fluffy. Add cream cheese to whipped cream along with powdered sugar and cocoa powder and whip until stiff peaks form. Store in refrigerator.
*I'd recommend working with one egg in a bowl at a time to separate the yolk and white, then pour that separated white into the mixing bowl and continue that process with remaining eggs. I do this simply in case one of the yolks breaks and gets into the whites then you'll only have to toss out 1 egg and not all of them if you can't get the yolk out. You don't want even 1 drop of egg yolk in the cake mixture or it can prevent the whites from whipping to stiff peaks.
**I've listed cocoa powder as optional because you can simply leave it plain if desired. If using the cocoa powder, you can also add in an additional tbsp or two of powdered sugar if desired to make it a little sweeter (just whatever you prefer).
Berries or other toppings not included in nutrition estimate.