Chocolate Angel Food Muffins

makes 8 muffins


1/4 cup plus 1 Tablespoon cake flour

1/4 cup Dutch-processed cocoa powder

1/2 teaspoon espresso powder

3/4 cup granulated sugar, divided

6 large egg whites at room temperature

pinch of kosher salt

3/4 teaspoon cream of tartar

1 teaspoon pure vanilla extract

confectioners' sugar for dusting

mini semi-sweet chocolate chips 


Preheat the oven to 350º F. Line a 12-cup standard muffin pan with 8 muffin liners (four spots will remain empty).  Lightly spray the top of the pan with non-stick baking spray.


In a medium bowl, whisk together the flour, cocoa powder, espresso powder, and 1/4 cup plus 2 Tablespoons of the sugar.  Set aside.


In the bowl of a stand mixer fitted with the whisk attachment, beat the egg whites, salt, cream of tartar, and vanilla on high until soft peaks form.  With the mixer still running, gradually add the remaining sugar and beat until the mixture reaches stiff, glossy peaks, about 2-3 minutes.  Gently fold the dry ingredients into the beaten egg whites in three additions.  Generously fill each muffin liner high with the batter (I like to use 2 scoops from my 2-ounce ice cream scoop for each muffin).  Dust the tops of each muffin with confectioners' sugar and sprinkle with several mini-chocolate chips.  Bake until the tops are puffed and dry, about 30 minutes.  Transfer the muffin pan to a rack and allow the muffins to cool in the pan for 1 hour before removing (This will help the muffin retain its shape).  Gently remove the muffins from the pan.  Muffins can be stored in an airtight container for 2 days.  Enjoy!


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