Chocolate-Chip Cupcakes

8 Nov

What do you serve a bunch of toddlers? Today was my son’s second birthday, so I made these chocolate-chip cupcakes for his class. The cake recipe is from Martha Stewart’s Cupcakes. Nice and light, it uses cake flour and whipped egg whites and is reminiscent of white cake mix, except much tastier. I needed a foolproof frosting that I could make the night before, so I chose cream cheese. Before school, I re-whipped the frosting and studded it with mini chocolate chips before piping piles on top of the cupcakes. (I used mini chips in the frosting so I could pipe it and also because I figured regular chips could pose a choking hazard.) They finished cupcakes were so cute and everyone loved them. Click through for the recipes…

Recipe: Chocolate-Chip Cupcakes
reprinted from Martha Stewart’s Cupcakes, Clarkson-Potter, 2009.

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, softened
1 3/4 cups sugar
5 large egg whites, room temperature
2 cups semisweet chocolate chips

  1. Preheat oven to 350 degrees. Line standard muffin tin with paper liners. Whisk together 3 1/4 cups cake flour, the baking powder, and salt. Stir the vanilla into the milk to combine.
  2. With an electric mixer on medium-high speed, cream butter until smooth. Adding the sugar in a steady stream, beat until pale and fluffy. Reduce speed to low. Add flour mixture in three batches, alternating with two additions of the milk mixture, and beating until just combined after each.
  3. 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 the  egg whites into the batter to lighten. Gently fold in the remaining whites until just combined. Toss chocolate chips with remaining tablespoon of cake flour, and gently fold into batter.
  4. Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until a cake tester inserted into 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. Before serving, pipe cream-cheese frosting on top of cupcakes with a large, plain round tip.

Recipe: Chocolate Chip Cream-Cheese Frosting
Adapted from Martha Stewart’s Cupcakes, Clarkson-Potter, 2009.
1 cup (2 sticks) unsalted butter, room temperature
12 ounces cream cheese (1 1/2 bars), room temperature
4 cups confectioners’ sugar, sifted
1 teaspoon vanilla extract
1/2 to 3/4 cups mini chocolate chips

With an electric mixer on medium-high speed, beat butter and cream cheese until fluffy, 2 to 3 minutes. Reduce speed to low. Add sugar, 1/2 cup at at time, and then vanilla, and mix until smooth and combined, scraping down sides of bowl as needed. Fold in chocolate chips. If not using immediately, DO NOT add chocolate chips; frosting can be refrigerated up to 3 days in an airtight container. Before using, bring to room temperature, beat on low-speed until smooth again, then fold in chocolate chips.

Happy Birthday, my beautiful boy!


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