Chocolate Filled Vanilla Cupcakes

By Realtychick

Ingredients

• 1.5 cup (1 1/2 sticks) unsalted butter, softened
• 3 cups granulated sugar
• 12 large egg whites
• 1.5 cup whole milk
• 4 teaspoons pure vanilla extract
• 4 vanilla beans, halved lengthwise, seeds scraped and reserved, beans discarded
• 4 cups all-purpose flour
• 4 teaspoons baking powder
• 1/2 teaspoon coarse salt
• 8 ounces bittersweet chocolate, cut into 24 2-inch chunks
• 2 tablespoon confectioners' sugar, for dusting

Details

Servings 24

Preparation

Step 1

Preheat oven to 350 degrees.
Line a standard 12-cup muffin tin with paper liners; set aside.
Put butter and granulated sugar into the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy, about 3 minutes. Add egg whites, milk, vanilla extract, and vanilla seeds; mix until combined, scraping down sides of bowl as needed. Add flour, baking powder, and salt; mix until just combined.

Divide batter among muffin cups, filling each cup about 3/4 full. Cook 7 minutes, then insert a piece of chocolate into center of each, pressing about halfway into batter to cover. Bake until pale golden brown, about 18 more minutes minutes. Transfer tin to a wire rack; let cool slightly. Dust with confectioners' sugar before serving. Cupcakes can be stored in airtight containers at room temperature up to 3 days.