Chocolate Chip Cupcakes

Martha Stewart

Yield: 25 servings
Community Recipe from

Ingredients

  • 3 1/4 cup(s) cake flour sifted
  • 1 1/2 tablespoon(s) baking powder
  • 1/4 teaspoon(s) salt
  • 7 ounce(s) unsalted butter
  • 1 3/4 cup(s) sugar
  • 1 cup(s) milk
  • 1 tablespoon(s) pure vanilla extract
  • 5 eggs
  • 2 cup(s) semisweet chocolate chips

Preparation

  1. Make cupcakes as directed in Basic Cupcake How-To, omitting eggs and using milk and vanilla for wet ingredients. Beat egg whites to stiff peaks, and fold into batter. Fold in chocolate chips. Bake cupcakes about 22 minutes. Frost with buttercream, and serve immediately.

  2. Directions

  3. Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Whisk dry ingredients in a large bowl. Cream butter and sugar with a mixer until light and fluffy. Add eggs, 1 at a time, beating after each addition.
  4. Reduce speed to low. Mix any remaining wet ingredients in a bowl if needed. Add dry ingredients to butter mixture in 3 additions, alternating with wet ingredients and ending with dry. Scrape sides of bowl. Divide batter among muffin cups, filling each 2/3 full.
  5. Bake cupcakes until testers inserted into centers come out clean, about 20 minutes. Let cool in tins on wire racks. Cupcakes will keep, covered, for up to 3 days, unless otherwise noted.
April 2012

This recipe is a personal recipe added by caroveys and has not been tested or endorsed by MyRecipes.

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