Chocolate Sponge Cupcakes
Enjoy the springy texture of these chocolate sponge cupcakes! Try them filled with a light and fluffy Easy Cream Filling.
24 standard cupcakes
7 large eggs
3/4 teaspoon cream of tartar
3/4 cup granulated (white) sugar, sifted
1/2 cup cake flour, sifted
1/2 cup cocoa powder, sifted
1 teaspoon pure vanilla extract
Preheat oven to 400°F (204°C). Prepare the muffin pan by placing baking cups in each cavity or by brushing the cavities with Pan Release or cooking spray.
Separate eggs; beat egg yolks 1 minute. Add pinch of salt to egg whites; beat until foamy. Add cream of tartar and continue beating whites until they cling to bottom and sides of bowl, then beat 1 minute longer. Fold beaten egg yolks into egg whites gently but quickly. Fold in sifted sugar, flour, cocoa and vanilla. Do not overmix. Spoon batter into baking cups.
Bake in center of oven 18 to 20 minutes or until cupcake springs back when touched lightly. Cool 10 minutes in pan on wire cooling rack; remove and cool completely.