Chocolate Chip Cupcakes: stick to the classic cookie

I have made several cupcakes from this cookbook so I know that within those pages lies delicious cups of single serving sized cake. However, if I had made a judgment based on this first recipe for Chocolate Chip Cupcakes, I would not have been impressed.

Not necessarily based on flavor-  there is a warm vanilla flavor in the cupcake that pairs well with the bite size morsels of semi-sweet chocolate. The disappointment lies in the dense texture that is so overwhelming that you instantly want to grab a glass of milk. I can see this doing well along side a warm cup of coffee in the morning but it is definitely not a “grab and enjoy on its own” type.

The chocolate chips did not melt or sink to the bottom but were evenly distributed throughout.
Possible improvements/ tests for the future:
– A chocolate mousse center to break up the density and add a creamier texture when you bite into it.
– Add one whole egg to the batter a decrease by one egg white.
– Oil instead of butter or 50/50 (a technique I often turn to in altering previously made recipes)
So- that being said, the recipe follows. Feel free to try it on your own and see if you are more impressed or tweak it as you see fit. Don’t say I didn’t warn yu to have milk or coffee on hand.
3 1/4 cups plus 1 TBS sifted cake flour
4 1/2 tsp baking powder
1/4 tsp salt
1 TBS pure vanilla extract
1 cup plus 2 TBS milk
1/2 cup plus 6 TS (1 3/4 sticks) unsalted butter @ room temperature
1 3/4 cups sugar
5 large egg whites @ room temperature
2 cups (12 oz) semisweet chocolate chips
Dark chocolate frosting (recipe @ end)

1. Preheat oven to 350°. Line standard muffin tins with liners. Whisk together dry ingredients: 3 1/4 cups  cake flour, baking power, salt and set aside. Stir the vanilla into the milk to combine.

2. With an electric mixer on med-high, cream butter until smooth. Adding the sugar in a stead stream, beat until pale and fluffy. Reduce speed to low. Ad flour mixture in three batches , alternating with two additions of milk mixture, ad eating until just combined after each.

3. In another bowl, with an electric mixer on med speed, whisk the egg whites until stiff peaks form ( make sure not to overmix- if you question “is it done”- stop). 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 TBS 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 cake tester inserted in centers comes out clean and the tips are springy to the touch (~20 mins) Transfer tins to wire racks to cool completely before removing cupcakes.

5. To finish, use a small spatula to spread cupcakes with frosting.

To make Dark Chocolate Frosting: (Halve this or save half in the fridge for a later date)
1/2 cups plus 1 TBS unsweetened Dutch-process cocoa powder (shhh this impromptu baketress uses whatever variety is on hand…shhhh)
1/2 cup plus 1 TBS boiling water
2 1/2 cups (4 1/2 sticks) unsalted butter @ room temperature
3/4 cup confectioners’ sugar
1/4 tsp salt
1 1/2 lbs best-quality semi-sweet chocolate, melted and cooled
1. Combine cocoa and boiling water, stirring until cocoa has dissolved. With an electric mixer on med-high speed, beat butter, confectioners’ sugar, and salt until pale and fluffy.
2. Reduce speed to low, add melted and cooled chocolate until combined and scraping down sides of bowl as needed. Beat in the cocoa mixture.
Note: If not using immediately, frosting can be refrigerated up to 5 days, or frozen up to one month in an airtight container- just before using, bring to room temperature and beat on low speed until smooth again.
Stay tuned  for Carrot Cupcakes…(No “What’s Up Doc” reference needed)

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