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Be My Valentine: Chocolate Angel Food Cupcake Recipe
Valentine’s Day is for indulging. Honestly, I feel like that’s been my mentality lately- probably too much indulging going on. Life is about balance right? I workout so I can have a cupcake for breakfast once in a while, right? Speaking of indulging, have you tried the Oreo Mega Stuffed cookies yet? OH. EM. GEE. I couldn’t resist. Now they need a Doritos with the MOST flavor on them and my life will be complete.
Okay now I’m hungry and I haven’t even begun to tell you about these delicious Chocolate Angel Food Cupcakes. These are by FAR my favorite cupcake I ever made in my entire life. I’ve made lots of cupcakes- and these are hands down the fluffiest not too sweet, but sweet enough, cupcakes. I thought I would share these today because they will make for the perfect little treat for Valentine’s Day!
As much as I love the fluffy chocolate angel food cupcake, I love the decadent strawberry mascarpone whipped frosting. It one of those frostings that is light and fluffy (necessary for an angel food cake), but so delicious I can literally just sit down with the bowl and eat it up! You could honestly use this frosting in a similar way you would a mouse if you wanted an extra light dessert. I never tried this, but my guess is this recipe would be delicious if you froze it – kind of like ice cream!
2 tablespoons unsweetened cocoa powder (I use Ghiradelli)
8 oz. mascarpone cheese
2 cups heaving whipping cream
7 tablespoons sugar
3/4 cup Strawberry Puree *(slice 1 cup of strawberries, 1 teaspoon of sugar, and a splash of lemon juice blend until smooth
1 cup of sliced strawberries (I added these to the frosting for a little extra flavor)
Preheat oven to 350 degrees. In a food processor, pulse sugar until super fine. In a mixing bowl, sift together half of the sugar, the cake flour, cocoa powder, and the salt. Set aside.
Using your stand mixer, whisk together egg whites, water, vanilla extract, and cream of tartar until well combined. Turn the speed to medium, while slowly adding remaining sugar to mixture, until medium peaks form.
Next you will want to sift just enough of the flour mixture to evenly dust the top of the egg white mixture. Using a spatula gently fold flour layer into egg white mixture and continue this process until all of the flour mixture has been incorporated. This takes time- usually 10 batches. Be sure to be very gentle and do not over mix.
Divide batter among paper lined muffin cups, filling each cup nearly full. Bake in preheated oven 18 – 20 minutes until a toothpick inserted into center comes out clean
Whisk the sugar and cream until medium peaks form in your mixer. In a separate bowl, combine the mascarpone cheese and strawberry puree. Now, gently fold the the puree/mascarpone cheese mixture into the sugar and heavy cream until combined. Be very gentle. Fold in the strawberries. After the cupcakes have cooled, using your favorite tip frost the cupcakes.
*For the chocolate decor I used Ghirardelli melting squares. I melted over a double boiler. Once the chocolate cooled just a little, I used a piping bag to make the hearts and letters on top of wax paper. I let cool and completely harden and gently peeled them off.
I would LOVE your feedback on this recipe if you decide to make it! Feel free to pin to your Pinterest board to save for later. You can find more recipes like this by following me on Pinterest here!
I’m also curious if you would like to see more posts like this!? I did a poll on my Instagram a few weeks ago and so many people wanted me to bring back the cupcake of the month! What are your thoughts?