Chocolate Chiffon Cupcake

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To make the cupcakes taste more chocolaty, what i do is warm the vegetable oil and pour into cocoa powder. Mix well. Whisk the egg yolk and sugar until ribbon stage, add in water then cocoa powder & vegetable oil mixture and etc. I learned it from a famous taiwanese chef and i swear by it. It really does make a difference.

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I love this cupcake! This reminds me of the cupcake from my childhood. Isn't that what's special about eating cupcakes? They make you feel like a kid again. Light and fluffy cakes with loads of buttercream icing and colorful sprinkles and/or chocolate chips. Yummy!

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I made this today and it is very good. If you made this and had trouble then you probably measured your dry ingredients using fluid ounce measures instead of weight measures.

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Absolutly amazing

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If you are converting from ounces to cups be sure that you aren't using fluid ounces. Fluid is much more dense than cocoa powder, therefore that conversion would call for 1/7 of a cup of cocoa powder when you really need about a half cup. Here are the conversions:

8 fl. oz. = 1 cup
3 oz (powder = 1 cup

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Based the smell from the oven, I was really looking forward to these....but boy was I dissapointed. I didn't even bother baking the remaining 12.

Like the other reviewers said, they are dry. Not sure if we're even gonna keep the 12 we did bake. But yes, they are light.

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Alton...we love you but this was kinda...not so good! I followed everything, step by step but the cake was a little runny after mixing it.. It wasn't very sweet either. Also for the runny texture, they came out dry..? This wasn't one of Alton's great recipes... :'(

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Alton, I love you man, but these cupcakes were awful. Not sweet enough, not enough chocolate flavor, not enough flavor at all, and they were very dry. I haven't had any problem with any other recipes I've ever used by him but this one was bad. I"m sorry. And i hate cooking or baking from a box, so the next time I want cupcakes, i guess i'll have to go to another recipe, and that hurts me.

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These cupcakes were quite good, though the frosting recipe given at the end of the show tasted terrible--I ended up throwing the whole batch out. These cupcakes are so light, the heavy frosting made in the episode doesn't go well with them anyway. I would use a slightly sweetened whipped cream, applied just before serving, or none at all--they are great on their own, or maybe dusted with a little powdered sugar if you want to make them look nicer. The cake is just sweet enough--I enjoyed the fact that eating one wasn't sugar overload. I also don't see any reason to use 1 teaspoon of salt--so I didn't. 1/4 teaspoon worked just fine so they weren't salty. Also, the recommendations for 15-16 minutes in the oven were perfect.

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i had good results with the vanilla version, so I decided to try the chocolate. The texture was good, but I would reduce the salt by half on these (just because with the chocolate, it seems to be more prevalent than in the others. Also, there just didn't seem to be enough chocolate flavor. Next time, I will try adding a couple extra tablespoons of the cocoa powder (I'm not looking to overwhelm it with chocolate, but in this case the flavor was just too light. I used the icing recipe shown on the episode, but replaced 1 cup of the confectioner's sugar with 3/4 cup of cocoa powder + 2 Tbsp heavy cream. The result was good, but I'm sure thee are better chocolate icing recipes here on the site. I would also like to point out that 6 oz. of granulated sugar does not = 3/4 cup. It is more like 9/10 of a cup. Here are the measurements I used: 1 1/2 cups cake flour, 1/3 cup cocoa, and I separated the sugar into tablespoons, because it seemed more accurate: 3 Tbsp + 1 tsp in the meringue, 11 Tbsp + 1 tsp in the egg yolk mixture. The baking time is off as well. I had mine out in 14 minutes. As oven temps vary, I think 14-16 minutes is a good time to shoot for with average sized cupcake tins. The listed time must be for the larger incarnations. All in all, not a bad recipe. Thanks AB!