Chocolate Chip Cupcakes

Cupcakes and news!

September 14, 2009 in cake

It’s not often that I share anything personal around here. When I started my very first food blog about 2 1/2 years ago, I spoke often of my family and my life but once I bought my domain, I felt like I had to become this ultra-serious, no nonsense blogger. Well, I am here to say that I am officially bored with being bland.

I’m also here with news!!

Baby boy #2! We’re expecting him sometime in late November/early December and couldn’t be more thrilled. No, he doesn’t have a name yet. If I get my way, he’ll share a name with one of my favorite TV characters. If my husband gets his way, he’ll be named after a Civil War great. We shall see!

In honor of the nameless one, I bring you cupcakes! I had a horrible buttercream craving not long ago and spent FOREVER searching for the perfect cupcake. Nothing appealed to me so I finally settled on these chocolate chip cupcakes. They turned out to be just what I was looking for.

The cake itself was moist and light thanks to the beaten egg whites that go into the batter, and the icing? A-mazing. I would’ve preferred mini chocolate chips in the icing but you do what you have to when the craving hits, right?

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Cupcakes and news!

Ingredients

For the cupcakes:

3¼ cups sifted cake flour
1½ tablespoons baking powder
¼ teaspoon salt
7 ounces (1¾ sticks) unsalted butter, softened
1¾ cups sugar
1 cup plus 2 tablespoons milk
1 tablespoon pure vanilla extract
5 large egg whites, room temperature
2 cups semisweet chocolate chips

For the buttercream:

12 ounces (3 sticks) unsalted butter, softened
1 pound confectioners sugar, sifted
½ teaspoon pure vanilla extract
2 cups semisweet chocolate chips

Instructions

To make the cupcakes

Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Whisk dry ingredients in a large bowl. Cream butter and sugar with a mixer until light and fluffy. Add milk and vanilla.
Reduce speed to low. Add dry ingredients to butter mixture in 3 additions, alternating with wet ingredients and ending with dry. In a separate bowl, beat egg whites until stiff peaks form. Fold into batter. Fold in chocolate chips. Divide batter among muffin cups, filling each ⅔ full.
Bake cupcakes until testers inserted into centers come out clean, about 20 minutes. Let cool in tins on wire racks. Cupcakes will keep, covered, for up to 3 days, unless otherwise noted.

To make the buttercream:

Reduce speed to medium. Add sugar, ½ 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. Fold in chocolate chips.

adapted from: MarthaStewart.com

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