Chocolate Chip Cupcakes

Kids of all ages are bound to adore white cupcakes studded with chocolate morsels. Whipped egg whites folded into the batter produce a light and airy crumb. Tossing the chocolate chips with a bit of our helps ensure they will be distributed throughout, rather than sink to the bottoms as they bake. The chocolate frosting is so rich and satiny, youll want to pair it with other cupcakes in this book, especially yellow buttermilk (page 26) and devils food (page 34). makes 30

3 1/4 cups plus 1 tablespoon sifted cake our (not self-rising) 4 1/2 teaspoons baking powder
1

Preheat oven to 350F. Line standard mufn tins with paper liners. Whisk together 3B cups cake our, the baking powder, and salt. Stir the vanilla into the milk to combine.
1. 2. With

/4 teaspoon salt
1 tablespoon pure vanilla extract 1 cup plus 2 tablespoons milk

/2 cup plus 6 tablespoons (1 3/4 sticks) unsalted butter,

room temperature

an electric mixer on medium-high speed, cream butter until smooth. Adding the sugar in a steady stream, beat until pale and uffy. Reduce speed to low. Add our mixture in three batches, alternating with two additions of milk mixture, and beating until just combined after each.
3. In another bowl, with an electric mixer on medium speed, whisk the

1 3/4 cups sugar 5 large egg whites, room temperature 2 cups (12 ounces) semisweet chocolate chips Dark Chocolate Frosting (page 302) Round candy sprinkles (nonpareils), for decorating (optional)

egg whites until stiff peaks form (do not overmix). Fold one-third of the egg whites into the batter to lighten. Gently fold in the remaining whites until just combined. Toss chocolate chips with remaining tablespoon cake our, and gently fold into batter.
4. Divide batter evenly among lined cups, lling each three-quarters full.

Bake, rotating tins halfway through, until a cake tester inserted in centers comes 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.
5. To nish, use a small offset spatula to spread cupcakes with frosting.

Refrigerate up to 3 days in airtight containers; bring to room temperature and, if desired, decorate with sprinkles before serving.

22

. ANY DAY: SWIRLED AND SPRINKLED

SPECIAL DAYS: BIRTHDAYS

. 23