Chocolate Chip Cupcakes with Chocolate Chip Frosting
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Martha Stewart Living, February 2009
- Yield Makes 30
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Ingredients
- 3 1/4 cups sifted cake flour (not self-rising)
- 1 1/2 tablespoons baking powder
- 1/4 teaspoon salt
- 7 ounces (1 3/4 sticks) unsalted butter, softened
- 1 3/4 cups sugar
- 1 cup plus 2 tablespoons milk
- 1 tablespoon pure vanilla extract
- 5 large egg whites, room temperature
- 2 cups semisweet chocolate chips
- Chocolate Chip Frosting
Directions
- Make cupcakes as directed in Basic Cupcake How-To, omitting eggs and using milk and vanilla for wet ingredients. Beat egg whites to stiff peaks, and fold into batter. Fold in chocolate chips. Bake cupcakes about 22 minutes. Frost with buttercream, and serve immediately.
these cupcakes look really good but at the same time they are much too sweet, they taste just like butter and sugar...and you don't need that much chocolate chips
REALLY wanted to love these cupcakes...but didn't. Made them for a baby shower I hosted, and they ended up being the DRIEST cupcakes I've ever made. They weren't overcooked, and I'm fairly sure I can attirbuite the driness to the use of egg whites, which instead of making the batter light and fluffy made it extremely dry.
Would not recommend.
These were...well, okay. They just seemed rather one dimensional and too sweet. Definitely cut back on the sugar and the amount of chocolate chips. However, the actual cake was a very nice consistency.
These cupcakes are SO good. The use of egg whites really adds to a light and fluffy texture often hard to find in a homemade cake. Very sweet, and very good!
These cupcakes were a hit at my daughter's birthday celebration. Delicious!