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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 light
and airy crumb. Tossing the chocolate chips with a bit of flour helps ensure
they will be distributed throughout, rather than sink to the bottoms as
they bake. The chocolate frosting is so rich and satiny, you’ll want to pair it
with other cupcakes in this book, especially yellow buttermilk (page 26)
and devil’s food (page 34). makes 30

3 1/4 cups plus 1 tablespoon sifted 1.Preheat oven to 350°F. Line standard muffin tins with paper liners.
cake flour (not self-rising) Whisk together 3B cups cake flour, the baking powder, and salt. Stir the
4 1/2 teaspoons baking powder vanilla into the milk to combine.
/4 teaspoon salt
2. With an electric mixer on medium-high speed, cream butter until
1 tablespoon pure vanilla
extract smooth. Adding the sugar in a steady stream, beat until pale and fluffy.
1 cup plus 2 tablespoons milk Reduce speed to low. Add flour mixture in three batches, alternating
/2 cup plus 6 tablespoons with two additions of milk mixture, and beating until just combined
(1 3/4 sticks) unsalted butter, after each.
room temperature
3 3. In another bowl, with an electric mixer on medium speed, whisk the
1 /4 cups sugar
egg whites until stiff peaks form (do not overmix). Fold one-third of the
5 large egg whites, room
temperature egg whites into the batter to lighten. Gently fold in the remaining whites
2 cups (12 ounces) semisweet until just combined. Toss chocolate chips with remaining tablespoon
chocolate chips cake flour, and gently fold into batter.
Dark Chocolate Frosting
4. Divide batter evenly among lined cups, filling each three-quarters full.
(page 302)
Bake, rotating tins halfway through, until a cake tester inserted in centers
Round candy sprinkles
(nonpareils), for decorating comes out clean and the tops are springy to the touch, about 22 minutes.
(optional) 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 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.


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