I've made this recipe over a hundred times — and I can say with confidence: it’s a keeper. These cupcakes are wonderfully fluffy and delicate, with a deep cocoa flavor that’s reminiscent of a dark chocolate brownie. Rich, aromatic, and satisfyingly light — it’s the kind of treat you’ll want to bake again and again.
🍰 Trust the ratios and steps — they’ve been tested and perfected through countless batches. The only real challenge lies in one thing: your oven.
Every oven has its own personality, so the baking times and temperatures I provide are just a guide. This recipe uses a two-stage baking process:
The low-temperature stage helps set the structure gently and allows the cupcakes to rise evenly.
The high-temperature stage ensures they’re fully cooked and beautifully browned.
📏 If your cupcakes tend to crack on the surface, try lowering the oven temperature slightly during the initial stage. This can help reduce stress on the surface as it rises.
⚠️ However, lowering the temperature too much may cause underbaking or shrinking. If that happens, just extend the baking time a little.
✨ Play around with both stages of baking — adjust the temperature and timing gradually — until you find the sweet spot that works best with your oven. With a little trial and error, you’ll get cupcakes that bake just the way you like them.
💡 Pro Tip: Use Non-laminated cupcake liners to significantly reduce the risk of cracking. They allow the batter to grip the sides better. Plus, you’ll have more flexibility when adjusting baking temperatures.
Ingredients
3 eggs (each ~55g with shell)
30g corn oil (heated to ~60°C)
10g cocoa powder
40g milk (room temperature)
35g cake flour (low-gluten flour)
35g granulated sugar
Directions
Make the Cocoa Base
Heat corn oil to around 60°C and stir in the cocoa powder until smooth.
Add room temperature milk and mix until fully emulsified (no visible oil separation).
Sift in the cake flour and stir until no dry flour remains.
Incorporate Egg Yolks
Separate the eggs. Add the yolks to the cocoa mixture.
Stir until the batter becomes silky and smooth.
Whip the Egg Whites
Preheat oven to 90°C (200°F).
Add a few drops of lemon juice to the egg whites.
Whip with the sugar (either all at once or in stages) until you reach medium peaks — the tip should curl slightly.
Combine Mixtures
Fold one-third of the whipped egg whites into the cocoa batter.
Pour this back into the remaining egg whites and gently fold until fully combined.
Fill and Bake
Pipe the batter into cupcake liners, filling each about 80% full (roughly 32g per cup).
Bake according to the two-step baking schedule.
Once baked, tap the tray lightly to release steam.
Cocoa Chiffon Cupcakes
Rated 5.0 stars by 1 users
Category
cupcake
Author:
Sebastien Z
Servings
9 2.5-inch cupcakes
Prep Time
15 minutes
Cook Time
85 minutes
Calories
110
I've made this recipe over a hundred times — and I can say with confidence: it’s a keeper. These cupcakes are wonderfully fluffy and delicate, with a deep cocoa flavor that’s reminiscent of a dark chocolate brownie. Rich, aromatic, and satisfyingly light — it’s the kind of treat you’ll want to bake again and again.
🍰 Trust the ratios and steps — they’ve been tested and perfected through countless batches. The only real challenge lies in one thing: your oven.
Every oven has its own personality, so the baking times and temperatures I provide are just a guide. This recipe uses a two-stage baking process:
The low-temperature stage helps set the structure gently and allows the cupcakes to rise evenly.
The high-temperature stage ensures they’re fully cooked and beautifully browned.
📏 If your cupcakes tend to crack on the surface, try lowering the oven temperature slightly during the initial stage. This can help reduce stress on the surface as it rises.
⚠️ However, lowering the temperature too much may cause underbaking or shrinking. If that happens, just extend the baking time a little.
✨ Play around with both stages of baking — adjust the temperature and timing gradually — until you find the sweet spot that works best with your oven. With a little trial and error, you’ll get cupcakes that bake just the way you like them.
💡 Pro Tip: Use Non-laminated cupcake liners to significantly reduce the risk of cracking. They allow the batter to grip the sides better. Plus, you’ll have more flexibility when adjusting baking temperatures.
Ingredients
3 eggs (each ~55g with shell)
30g corn oil (heated to ~60°C)
10g cocoa powder
40g milk (room temperature)
35g cake flour (low-gluten flour)
35g granulated sugar
Directions
Make the Cocoa Base
Heat corn oil to around 60°C and stir in the cocoa powder until smooth.
Add room temperature milk and mix until fully emulsified (no visible oil separation).
Sift in the cake flour and stir until no dry flour remains.
Incorporate Egg Yolks
Separate the eggs. Add the yolks to the cocoa mixture.
Stir until the batter becomes silky and smooth.
Whip the Egg Whites
Preheat oven to 90°C (200°F).
Add a few drops of lemon juice to the egg whites.
Whip with the sugar (either all at once or in stages) until you reach medium peaks — the tip should curl slightly.
Combine Mixtures
Fold one-third of the whipped egg whites into the cocoa batter.
Pour this back into the remaining egg whites and gently fold until fully combined.
Fill and Bake
Pipe the batter into cupcake liners, filling each about 80% full (roughly 32g per cup).
Bake according to the two-step baking schedule.
Once baked, tap the tray lightly to release steam.
🔥 Baking Temperature & Time:
• Bake at 90°C (200°F) for 60min
• Raise to 125°C (260°F) and bake for 25 min
Nutrition
Nutrition
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