Chocolate Chiffon Cupcakes

From sunset magazine

Sift cake flour , cocoa , baking powder , baking soda , and salt into a large bowl and set aside.

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.

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.

Fill paper-lined or buttered muffin cups about three-fourths full with batter.

Bake in a 325 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.

Frost with your favorite frosting.

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