Chocolate Chiffon Cupcakes

Ingredients:

• 110 gr. cake flour
• 1.5 tsp baking powder
• 1 teaspoon coarse salt
• 1/4 cup hot water
• 35 g cocoa powder
• 5 large egg yolks
• 170 gr. sugar, divide
• 1/4 cup vegetable oil
• 1 tsp vanilla extract
• 4 large egg whites
• 0.5 tsp cream of tartar

Preparation:

1. Preheat the oven to 160°C. Line two 12-cup muffin tins with paper liners and set aside. Alternatively, you can use 12 ovenproof coffee cups placed on a baking sheet.
2. In a medium bowl, combine flour, baking powder, and salt. Set aside. In a small bowl, pour hot water over the cocoa and whisk thoroughly. Set aside.
3. In the bowl of a stand mixer, combine the egg yolks and 140g of sugar and beat on high speed for 2 minutes, or until the mixture turns pale yellow and forms a ribbon when lifted from the whisk. Add the chocolate mixture, vegetable oil, and vanilla and beat until fully incorporated. Add the flour mixture and mix until smooth. Transfer the batter to a bowl while you beat the egg whites.
4. Place the egg whites and cream of tartar in a clean mixer bowl and beat on high speed with the whisk attachment until foamy. Reduce the speed to low and gradually beat in the remaining sugar. Once all the sugar has been added, increase the speed back to high and continue beating until stiff peaks form, about 2 minutes.
5. Fold one-third of the beaten egg whites into the batter until fully incorporated. Add the remaining egg whites and gently fold with a spatula. Transfer the batter to the prepared molds or coffee cups, spreading it evenly.
6. Place the cupcake pans on the middle rack of the oven, or if using cups, place them on a baking sheet and place them on the bottom rack of the oven. Bake for 30 minutes, until a toothpick inserted into the cupcake comes out clean or the internal temperature reaches 200°F to 205°F (96°C to 98°C). Remove the cupcakes from the oven and let them cool completely on a wire rack, then decorate with frosting.