Chocolate Chip Cupcakes with Dark Chocolate Frosting


Add chocolate chips to anything and who isn't going to love it? whether it's a cake, cupcake, pancake, ice cream...anything. When I use chocolate chips in a batter, I keep few aside and keep munching on them during the baking process. These otherwise plain and simple cupcakes become special with they are studded with these brown color morsels. Though these chocolate chip cupcakes taste good on their own, they become extra special when adorned with Dark Chocolate Frosting.

Whipped egg whites are folded into the batter instead of whole eggs to produce a light and airy crumb. The second time I made these cupcakes, I replaced 40 grams of the cake flour with whole wheat flour and it gave me pretty good results.
Source: Martha Stewart's Cupcakes.

Makes 12 Cupcakes
140 grams sifted cake flour(or all purpose flour)
1+1/2 teaspoons baking powder
pinch of salt
1 teaspoon pure vanilla extract
95 ml milk at room temperature
40 grams+2 tablespoons unsalted butter at room temperature
115 grams caster sugar
45 grams(about 2 small) egg whites at room temperature
115 grams semi sweet chocolate chips.
Dark Chocolate Frosting, click here for the recipe.

Preheat oven to 175 degrees C. Line a standard muffin tin with paper liners. Remove 1 tablespoon flour from the measured flour and stir it into the chocolate chips. This would prevent the chocolate chips from sinking to the bottom of the cupcakes.

Whisk together the remaining cake flour, baking powder and salt thoroughly. Stir the vanilla extract into the milk.

With an electric mixer on medium-high speed with the paddle attachment, cream the butter until smooth. Add the sugar in a steady stream and mix until the mixture is pale and fluffy.

In another bowl with an electric mixer on medium speed, whisk the the whites until stiff peaks form. Fold in one-third of the egg whites into the batter by hand using a spatula. Fold in rest of the egg whites into the batter until just combined.

Fold in the chocolate chips into the batter with a spatula.

Divide the batter equally among the lined cups and bake in the preheated oven for about 15 to 20 mins or until a cake tester comes out with few dry crumbs clinging to it.

Place the muffin tin on a wire rack and after about 5 mins, remove the cupcakes from the tin and keep them on the wire rack to cool completely.

Decorate the cupcakes with Dark Chocolate Frosting in whichever way you wish.

Happy Baking!!!

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