Chocolate Chiffon Cupcakes - cooking recipe

Ingredients

1 1/2 cups cake flour
1/2 cup unsweetened cocoa, plus
1 tablespoon unsweetened cocoa
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
4 large eggs, separated
3/4 cup vegetable oil
3/4 cup sugar, plus
2 tablespoons sugar

Preparation

Sift cake flour, cocoa, baking powder, baking soda, and salt into a large bowl and set aside.
Whisk together egg yolks, oil, and 1/3 cup water until blended. Whisk in 3/4 cup sugar. Add to flour mixture and stir until well blended.
Beat egg whites until frothy. Gradually add remaining 2 tablespoons sugar, beating just until soft peaks form. Add egg-white mixture to batter and fold in until evenly blended.
Fill paper-lined or buttered muffin cups (1/3-cup capacity) about three-fourths full with batter (about 1/4 cup in each).
Bake in a 325\u00b0 oven until tops spring back when lightly touched in the center, 20 to 25 minutes. Cool on racks 5 minutes; remove from pans. Cool completely.
Frost with your favorite frosting.