Chocolate Chip Cupcakes

Name: Chocolate Chip Cupcakes
Yield: makes 30
Ingredients: 3 1/4 cups plus 1 tablespoon sifted cake flour (not self-rising); 4 1/2 teaspoons baking powder; 1/4 teaspoon salt; 1 tablespoon pure vanilla extract; 1 cup plus 2 tablespoons milk; 1/2 cup plus 6 tablespoons (1 3/4 sticks) unsalted butter, room temperature; 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)

January 24, 2012

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 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).

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