Choco-Chip Cupcake with Choco-Chip Frosting

Ok, so when I tell you that this is an OVER-indulgence...it's an understatement. It's very sweet and very chocolate chippy. Before this, I thought I had a sweet tooth....but reality set in after I bit into this bad boy.

I'm sorry for the lack of pictures, I'm still trying to find the right balance between taking too many pictures and remembering to take any at all. 

This was a "tasting", so I made half of the original recipe.

 I remembered about the pictures when I was almost done with the batter.....ugh! This is the "mix in stiffened egg whites" stage.

add the chocolate chips...

 spoon batter in 2/3 of the way up...

bake for 20 to 22 minutes.....I use my handy cake tester to make sure that they were cooked all the way through. Aren't little cooking gadgets the best =)

They looked pretty tempting...and then I added the frosting.

A bit of choco-chip buttercream, and to me it started to look like too much =/. Oh, well it was a "tasting" after all.



Choco-Chip Cupcake with Choco-Chip Frosting
Adapted from Martha Stewart
Makes 18 Cupcakes

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1 1/2 cups + 2 tablespoons sifted cake flour
3/4 tablespoons baking powder
1/8 teaspoon salt
3.5 ounces (almost a stick) unsalted butter, softened
3/4 cups + 2 tablespoons sugar
1/2 cup + 1 tablespoon milk
1/2 tablespoon vanilla extract
3 large egg whites @ room temp
1 cup semisweet chocolate chips

*Preheat oven to 350.


Sift the dry ingredients together in a large bowl. In a separate bowl, cream butter and sugar with mixer until light and fluffy, then add milk and vanilla. Combine dry ingredients with wet in 3 additions. Beat egg whites to stiff peaks, and fold into batter. Fold in chocolate chips. Divide batter among lined muffin tins filing each 2/3 full. Bake for 20 to 22 minutes or until a cake tester comes out clean.



Choco-Chip Frosting
Adapted from Martha Stewart

1 1/2 sticks unsalted butter, softened
1/2 pound confectioners' sugar
1/4 teaspoon vanilla extract
1 teaspoon milk (optional)
1 cup chocolate chips


Beat butter with mixer until pale. Add sugar 1/2 cup at a time until combined before adding the next. Add vanilla and beat until stiff. If it is too stiff than add 1 teaspoon milk or less until desired consistency. Fold in chocolate chips.



Enjoy!

3 1/4 cups sifted cake flour (not self-rising)

1 1/2 tablespoons baking powder

1/4 teaspoon salt

7 ounces (1 3/4 sticks) unsalted butter, softened

1 3/4 cups sugar

1 cup plus 2 tablespoons milk

1 tablespoon pure vanilla extract

5 large egg whites, room temperature

2 cups semisweet chocolate chips

Read more at Marthastewart.com: Chocolate Chip Cupcakes with Chocolate Chip Frosting and more delicious recipes, smart cooking tips, and video demonstrations on marthastewart.com