Angel Food Cupcakes with Chocolate-Hazelnut Frosting


Top these light-as-air angel food cupcakes with a chocolate-hazelnut frosting. They'll fly off your dessert table!

Prep Time:
45 mins
Bake Time:
18 mins
Total Time:
1 hrs 3 mins
16 cupcakes


  • 6 egg whites (about 3/4 cup)

  • ¾ cup powdered sugar

  • ½ cup all-purpose flour

  • ¾ teaspoon cream of tartar

  • ½ teaspoon vanilla

  • ½ cup granulated sugar

  • ¼ cup (1/2 stick) butter, softened

  • ½ cup chocolate-hazelnut spread

  • 1 cup powdered sugar

  • 2 tablespoon heavy cream

  • 1 teaspoon vanilla

  • ¼ teaspoon salt

  • Strawberries, blackberries, and/or raspberries (halved or sliced, if desired)

  • Powdered sugar


  1. In an extra-large mixing bowl let egg whites stand at room temperature 30 minutes. Meanwhile, sift 3/4 cup powdered sugar and flour together three times; set aside.

  2. Preheat oven to 350°F. Line sixteen, 2 1/2-inch muffin cups with paper bake cups.

  3. Add cream of tartar and vanilla to egg whites. Beat with a mixer on medium until soft peaks form. Add granulated sugar, 1 tablespoon at a time, beating until stiff peaks form.

  4. Sift one-fourth of the flour mixture over egg whites; fold in gently. Repeat, folding in remaining flour mixture by fourths. Spoon into bake cups, filling each to top of cup. Bake 18 minutes or until tops are lightly browned and spring back when lightly touched. Transfer pan to a wire rack; cool 5 minutes. Remove bake cups from pan; cool completely.

  5. In a large mixing bowl beat softened butter and chocolate-hazelnut spread with a mixer on medium until light and fluffy. Add 1 cup powdered sugar, heavy cream, vanilla, and salt; beat until smooth. Once combined, increase speed to medium-high and beat until fluffy, about 2 minutes. Using a pastry bag fitted with a large round tip, pipe frosting around the top of cooled cupcakes. Sprinkle top with berries and sprinkle with powdered sugar.

    Angel Food Cupcakes


Make cupcakes as directed through step 4. Place in an airtight container and freeze for up to 3 months. When ready to serve, thaw cupcakes at room temperature. Continue with step 5 as directed.

Nutrition Facts (per serving)

126 Calories
4g Fat
20g Carbs
2g Protein
Nutrition Facts
Servings Per Recipe 16
Calories 126
% Daily Value *
Total Fat 4g 5%
Saturated Fat 2g 10%
Cholesterol 8mg 3%
Sodium 59mg 3%
Total Carbohydrate 20g 7%
Total Sugars 17g
Protein 2g
Vitamin C 2mg 10%
Calcium 8mg 1%
Iron 0.3mg 2%
Potassium 51mg 1%
Folate, total 7.9mcg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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