Checking in at under 160 calories & only 3 grams of fat, these chocolate angel food cupcakes are the perfect sweet treat for a light indulgence that won’t hurt your waistline.
The air here is thick and stifling right now, unbearably muggy. Heavy like a damp, intangible blanket clinging to the skin, coaxing sweat from the pores and baiting thunderstorms to come crashing down from the skies. I can’t remember the weather being quite this hot and humid last May (though that was a very busy time for me and my thoughts were on many things other than the weather), but it’s certainly very clear that summer is here, officially or not.
And, as this sticky, perpetually pre-storm weather reigns, I’ve found myself bombarded with requests for desserts that are slightly more waistline-friendly, a bit lighter, a bit less buttery.
Healthy desserts aren’t really my forte, but angel food (my favorite food) happens to be a “lighter” dessert by nature, and one that doesn’t require odd ingredients (chickpeas and beans in cookies and brownies may work for some people, but I’m not
mature or o pen-minded enough quite able to handle them in my sweets).
I also don’t mean to bore you by posting another Angel Food recipe so soon, as I believe that there is such a thing as “too much of a good thing” and don’t want to cross that line, but Angel Food cake inherently comes together with no butter and almost a dozen egg whites, and the addition of chocolate for a richer flavor can be easily afforded (or omitted, if you’re really a caloric stickler, but I entreat you to go for the chocolate here; there are many sacrifices that can be made in life, but chocolate should never be one of them).
Therefore, I felt it would be worthwhile to share with you these chocolatey, single-serving-sized Angel Food cupcakes which are incidentally under 160 calories and only 3 grams of fat. They are light and fluffy, not likely to weigh you down or leave you with a lump at the bottom of your stomach, slightly springy and shockingly flavorful thanks to the addition of both melted chocolate and cocoa powder.
In keeping with honoring these requests for a healthier treat, I’ve refrained from topping the cupcakes with a homemade whipped cream/cream cheese frosting (which would be my feverish recommendation to you if you’re not counting calories or fat grams) and have instead resorted to the lower-calorie, store-bought Cool Whip (with a chocolate adjustment) which I must honestly admit pairs nicely, classically, with angel food and is to me rich with the nostalgia of eating angel food cake lavished with spoonfuls of the stuff in my grandmother’s kitchen, which I’ve done often over the decades and even as recently as just a few weekends ago.
“Incidentally” (rather than contrived) light desserts are the best kinds of light desserts, and I think you’ll agree once you try out these cupcakes.
Chocolate Angel Food Cupcakes
- 1/2 cup semisweet chocolate chips
- 1/4 cup cocoa powder
- 1 1/4 cup powdered sugar
- 3/4 cup + 2 Tbsp All-purpose flour
- 1 cups ½egg whites about 11-12 egg whites
- 1 tsp ½cream of tartar
- 1 tsp ½pure vanilla extract
- tsp ¼salt
- 1 cup granulated sugar
- 6 cups Lite or fat free Cool Whip
- 2 Tbsp cocoa powder (+ additional cocoa powder for dusting if desired)
- 1 Tbsp powdered sugar
Preheat oven to 375 degrees and line cupcake pan with cupcake liners
In small bowl, melt chocolate chips in microwave at 15 second intervals until just melted
Once chocolate chips are melted, stir in cocoa powder and set aside.
In a medium sized bowl, combine powdered sugar and flour and set aside.
In stand-mixer, combine egg whites, cream of tartar, vanilla and salt. Mix well.
With mixer on high, beat in sugar, about 2 Tablespoons at a time, adding more only once the previous tablespoon has been dissolved (As you add the sugar, you should be able to hear the faint sound of the granules scraping against the metal bowl. Once you no longer hear this, the sugar has been dissolved). Do NOT scrape the sides of the bowl as you are doing this, just keep beating.
Beat until stiff peaks form
Using a rubber spatula, gently, gradually fold in your sugar/flour mix and chocolate mix (about ½ cup of the flour mix at a time). Do not overdo this step, fold only until the flour mixture is combined with the egg whites mixture.
Fill cupcake liners 2/3 full and bake on 375 for 12 minutes.
Allow cupcakes to cool in the pan.
Prepare frosting by stirring together cool whip, cocoa and powdered sugar.
Pipe frosting onto cooled cupcakes. Dust with additional cocoa powder, if desired.