Chocolate Chip Angel Food Cupcakes

Why You’ll Love This Recipe

I love these cupcakes because they have that classic cloud-like texture of angel food cake, but the chocolate chips add just enough richness to make them exciting. They’re easy to make, especially when I use a stand mixer or hand mixer to whip the egg whites. I also like that they don’t need frosting—just a dusting of powdered sugar or a dollop of whipped cream is plenty.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Egg whites (room temperature)

• Cream of tartar

• Granulated sugar

• Vanilla extract

• Salt

• Cake flour (sifted)

• Mini chocolate chips

• Optional: powdered sugar or whipped cream for topping

Directions

1. I preheat the oven to 350°F (175°C) and line a muffin tin with paper cupcake liners.

2. In a clean mixing bowl, I beat the egg whites and cream of tartar on medium speed until soft peaks form.

3. I gradually add the granulated sugar while beating, then increase the speed until stiff, glossy peaks form.

4. I gently fold in the vanilla extract and salt.

5. I sift the cake flour over the egg whites in batches, folding it in gently each time to keep the batter light.

6. I sprinkle the mini chocolate chips over the batter and fold just until combined.

7. I spoon the batter into the lined muffin cups, filling each one nearly to the top.

8. I bake the cupcakes for 16–18 minutes, or until the tops are lightly golden and spring back when touched.

9. I let them cool upside down in the pan for a few minutes, then transfer them to a wire rack to cool completely.

Servings and timing

This recipe makes about 12 cupcakes.

• Prep time: 15 minutes

• Bake time: 16–18 minutes

• Cooling time: 15 minutes

• Total time: About 45 minutes

Variations

Sometimes I use dark chocolate chips or chopped bittersweet chocolate for a bolder flavor. I’ve also added orange zest or almond extract for a twist on the classic vanilla base. When I want a little crunch, I top the batter with a sprinkle of turbinado sugar before baking. These also pair well with fresh berries or fruit compote on the side.

storage/reheating

I store the cupcakes in an airtight container at room temperature for up to 2 days. If I want them to last longer, I refrigerate them for up to 4 days. They stay soft and airy. I don’t usually reheat them, but if I do, I pop one in the microwave for just 5–7 seconds to refresh it without drying it out.

FAQs

Can I use all-purpose flour instead of cake flour?

I don’t recommend it. Cake flour keeps these cupcakes extra light and tender. If I don’t have cake flour, I make a substitute by mixing all-purpose flour with cornstarch.

Do I need to use a stand mixer?

It helps, but I’ve made these with a hand mixer too. The key is beating the egg whites until stiff peaks form—it just takes a little longer by hand.

Why do I need cream of tartar?

Cream of tartar helps stabilize the egg whites and gives the cupcakes their signature airy structure. I always include it for the best texture.

Can I make these in a regular cake pan instead of cupcakes?

Yes, I’ve baked the batter in a small angel food cake pan or loaf pan. I just adjust the bake time and keep an eye on the top for doneness.

How do I keep them from deflating?

I’m careful not to overfold the batter and avoid opening the oven door too early. Letting them cool upside down or resting in the pan for a few minutes also helps them set properly.

Conclusion

Chocolate chip angel food cupcakes are a delightful, feel-good dessert that’s simple to make and even easier to love. With their fluffy texture and pop of chocolate in every bite, they’re a perfect treat for any occasion. Whether I serve them plain, with a dusting of sugar, or dressed up with fruit, they always bring a smile.