Chocolate Chip Cupckaes

By hpdoxi

With more chocolate chips to the ounce than your standard cookie, this cupcake delivers chocolate-and-vanilla goodness in every bite.

Ingredients

• 3 1/4 cup(s) sifted cake flour (not self-rising)
• 1 1/2 tablespoon(s) baking powder
• 1/4 teaspoon(s) salt
• 7 ounce(s) (1 3/4 sticks) unsalted butter, softened
• 1 3/4 cup(s) sugar
• 1 cup(s) milk
• 2 tablespoon(s) milk, combined with above milk
• 1 tablespoon(s) pure vanilla extract
• 5 large egg whites, room temperature
• 2 cup(s) semisweet chocolate chips
• Chocolate Chip Frosting
• Chocolate Chip Frosting
• 2 cup(s) semisweet chocolate chips
• Basic Buttercream
• Basic ButterCream
• 12 ounce(s) (3 sticks) unsalted butter, softened
• 1 pound(s) confectioners' sugar, sifted
• 1/2 teaspoon(s) pure vanilla extract

Preparation

Step 1

1.Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Whisk dry ingredients in a large bowl and set aside.

2.Cream butter and sugar with a mixer until light and fluffy. Reduce speed to low. Mix milk and vanilla in a bowl. Add dry ingredients to butter mixture in 3 additions, alternating with milk mixture and ending with dry ingredients. Scrape sides of bowl.

3.Beat egg whites to stiff peaks, and fold into batter. Fold in chocolate chips. Divide batter among muffin cups, filling each 2/3 full.

4.Bake cupcakes until testers inserted into centers come out clean – about 22 minutes. Let cool in tins on wire racks. Frost with Chocolate Chip Frosting, and serve immediately.

Chocolate Chip Frosting
Fold chocolate chips into Basic Buttercream. Use immediately, or cover and refrigerate for up to 3 days. (Bring to room temperature, and beat on low speed before using.)

Basic ButterCream
1.Beat butter with a mixer on medium-high speed until pale and creamy, about 2 minutes.

2.Reduce speed to medium. Add sugar, 1/2 cup at a time, beating after each addition, about 5 minutes. (After every 2 additions, increase speed to high, and beat for 10 seconds, then reduce speed to medium-high). Add vanilla, and beat until buttercream is smooth. Use immediately, or cover and refrigerate for up to 3 days. (Bring to room temperature, and beat on low speed until smooth before using.)