Chocolate Chiffon Cupcakes

• 1 1/2 cups cake flour
• 1/2 cup unsweetened cocoa, plus
• 1 tablespoon unsweetened cocoa
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 4 large eggs, separated
• 3/4 cup vegetable oil
• 3/4 cup sugar, plus
• 2 tablespoons sugar

1. Sift cake flour, cocoa, baking powder, baking soda, and salt into a large bowl and set aside.
2. Whisk together egg yolks, oil, and 1/3 cup water until blended. Whisk in 3/4 cup sugar. Add to flour mixture and stir until well blended.
3. Beat egg whites until frothy. Gradually add remaining 2 tablespoons sugar, beating just until soft peaks form. Add egg-white mixture to batter and fold in until evenly blended.
4. Fill paper-lined or buttered muffin cups (1/3-cup capacity) about three-fourths full with batter (about 1/4 cup in each).
5. Bake in a 325u0b0 oven until tops spring back when lightly touched in the center, 20 to 25 minutes. Cool on racks 5 minutes; remove from pans. Cool completely.
6. Frost with your favorite frosting.

cake flour, unsweetened cocoa, unsweetened cocoa, baking powder, baking soda, salt, eggs, vegetable oil, sugar, sugar

Taken from www.food.com/recipe/chocolate-chiffon-cupcakes-117953 (may not work)