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Chocolate Chip Cupcakes with Chocolate Chip Buttercream Frosting

December 20, 2013

I made these cupcakes for Jim’s birthday for us to celebrate while we were at our last race of the year. I made them the day before and think the cake got a little dried out. Not my favorite cake, but the frosting was a good buttercream.  I’d recommend using mini chocolate chips at least for the frosting so it makes it easier to spread.

Difficulty: Easy-Medium
Prep Time: 45 min
Cook Time: 20 min
Total Time: 65 min
Yield: 30 servings
Taste: OK cake, good frosting

CHOCOLATE CHIP CUPCAKE

Ingredients:
3 1/4 cups sifted cake flour (not self-rising)
1 1/2 tbs baking powder
1/4 tsp salt
7 oz (1 3/4 sticks) unsalted butter, softened
1 3/4 cups sugar
1 cup plus 2 tbs milk
1 tsp pure vanilla extract
5 large egg whites, room temperature
2 cups semisweet chocolate chips

Procedure:
1) Preheat oven to 350 degrees. Line standard muffin tins with paper liners.
2) Whisk dry ingredients in a large bowl and set aside.
3) Cream butter and sugar with a mixer until light and fluffy.
4) Mix milk and vanilla in a bowl on low speed.
5) Add dry ingredients to butter mixture in 3 additions, alternating with milk mixture and ending with dry ingredients. Scrape sides of bowl.
6) Beat egg whites to stiff peaks, and fold into batter. Fold in chocolate chips. Divide batter among muffin cups, filling each 2/3 full.
7) Bake cupcakes until toothpick inserted into centers come out clean – about 19 minutes. Let cool in tins on wire racks. Frost with Chocolate Chip Frosting (recipe below), and serve immediately.

CHOCOLATE CHIP FROSTING

Ingredients:
2 cups mini semisweet chocolate chips
12 oz (3 sticks) unsalted butter, softened
1 pound confectioners’ sugar, sifted (I used less)
1/2 tsp pure vanilla extract

Procedure:
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).
3) Add vanilla, and beat until buttercream is smooth.
4) Fold chocolate chips into buttercream. Use immediately, or cover and refrigerate for up to 3 days. (Bring to room temperature, and beat on low speed until smooth before using.)

Apparently these went to quickly as I forgot to take a photo of them.  Had to steal this one from Martha Stewart

Choc Chip Cupcake

Source: Martha Stewart

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