As I mentioned in my previous entry, when I baked my vanilla-mocha marble chiffon cake, the prepared batter was way too much for my 8-inch round cake pan. As far as I know, unlike pancake batter, cake batter that contains stiffly beaten egg whites cannot be stored in the fridge for later use. Hence, it was imperative that the excess batter be used at once. What I did was to make cupcakes that the kids could conveniently bring to school to eat during recess. Instead of marble cupcakes, I baked the batters separately. The result was six vanilla chiffon cupcakes and six mocha chiffon cupcakes.
The recipe for the cupcakes is exactly the same as the recipe for the vanilla-mocha marble chiffon cake. The only difference is in the baking.
Greasing the cake pan, or muffin pan in the case, is not necessary. In fact, recipes for chiffon-type cakes almost always specify the use of ungreased baking pans. Lining the muffin pans with paper is not essential either. I only used paper cups because the kids would bring the cupcakes to school and the paper cups would make eating them less messy and more convenient.
To make the cupcakes, prepare the batter using the vanilla-mocha marble chiffon cake. If you’re making cupcakes exclusively, offhand, I’d guess that the recipe will yield anywhere from 36 to 48 cupcakes depending on the size of the muffin pan that you use. If that’s too much cupcakes for you, you can trim down the ingredients accordingly.
Fill the muffin pans until 3/4 full. Bake in a 170oC oven for 20 to 25 minutes, again, depending on the size of the pan. I suggest testing the cupcakes after 20 minutes. Insert a sharp pointed knife (or a bamboo skewer) at the center. If it comes out clean, the cupcakes are done.
Some variations you might want to try.
For the vanilla cupcakes, stir in some coarsely chopped nuts.
For the mocha cupcakes, raisins would be a great addition. Soak the raisins until plump, drain well and dry on paper towels. Toss with a little flour to coat before stirring them into the batter to prevent them from sinking to the bottom of the cupcakes.
hi there,
i just finished making your recipe. as usual it was delicious but i misread your instructions and layered the batters. unlike your cake, my cake turned out to have 2 layers, mocha on top and vanilla on the bottom. unlike yours, where theres really a marbled effect…maganda! i tried to incorporate the 2 batters but it didn’t turn out like yours. but the cake was superb! oh well…i was too excited kase to try out the recipe hahaha. by the way, i used a round pan a 9″ pan.
Hi Nadia, well, the important thing is that the cake tasted right.
Next time you can experiment with the marble effect. 
It wasn’t complicated, right?
Hi Connie, I tried making these cupcakes for a friend’s birthday last week. They weren’t nearly as pretty as yours and I couldn’t really marble them, but they were still nicely domed and tasted pretty good. I didn’t have the instant coffee powder so I used a little ground coffee and some cinnamon and it was super.
Thanks for the great recipe!
hi ate connie,
i tried this cupcake yesterday and it turned out right,soft texture and taste nice..i just want to ask what sort of cake usually use for birthday ocassions (with icing)..like in goldilocks or red ribbon.. Is that chiffon or butter cake?
Thank you po.
Zen
hi connie! i tried this recipe today, but may cup cakes didn’t turned out like yours, mine is quite hard and heavy…although they taste good…I’m not sure where I made mistake, could it be that I didn’t get the right texture of the mixture? thanks…more power to you1
Cocoy, the usual problem is with the beating of the egg whites. It isn’t always easy to identify the stages (soft peaks, stiff peaks, dry peaks).