Chocolate Chip Cupcakes
Kids of all ages are bound to adore white cupcakes studded with choco-late morsels. Whipped egg whites folded into the batter produce a lightand airy crumb. Tossing the chocolate chips with a bit of ﬂour helps ensurethey will be distributed throughout, rather than sink to the bottoms asthey bake. The chocolate frosting is so rich and satiny, you’ll want to pair itwith other cupcakes in this book, especially yellow buttermilk (page 26)and devil’s food (page 34).
Preheat oven to 350°F. Line standard mufﬁn tins with paper liners.
Whisk together 3
cups cake ﬂour, the baking powder, and salt. Stir thevanilla into the milk to combine.
With an electric mixer on medium-high speed, cream butter untilsmooth. Adding the sugar in a steady stream, beat until pale and ﬂuffy.Reduce speed to low. Add ﬂour mixture in three batches, alternatingwith two additions of milk mixture, and beating until just combined
In another bowl, with an electric mixer on medium speed, whisk the
egg whites until stiff peaks form (do not overmix). Fold one-third of theegg whites into the batter to lighten. Gently fold in the remaining whites
until just combined. Toss chocolate chips with remaining tablespoon
cake ﬂour, and gently fold into batter.
Divide batter evenly among lined cups, ﬁlling each three-quarters full.Bake, rotating tins halfway through, until a cake tester inserted in centerscomes out clean and the tops are springy to the touch, about 22 minutes.Transfer tins to wire racks to cool completely before removing cupcakes.
Cupcakes can be stored overnight at room temperature, or frozen up to
2 months, in airtight containers.
To ﬁnish, use a small offset spatula to spread cupcakes with frosting.Refrigerate up to 3 days in airtight containers; bring to room tempera-
ture and, if desired, decorate with sprinkles before serving.
cups plus 1 tablespoon siftedcake ﬂour (not self-rising)4
teaspoons baking powder
teaspoon salt1 tablespoon pure vanillaextract1 cup plus 2 tablespoons milk
cup plus 6 tablespoons(1
sticks) unsalted butter,room temperature1
cups sugar5 large egg whites, roomtemperature2 cups (12 ounces) semisweetchocolate chipsDark Chocolate Frosting(page 302)Round candy sprinkles(nonpareils), for decorating(optional)
ANY DAY: SWIRLED AND SPRINKLED