Chocolate Chip Cupcakes

At Miss F's school, they celebrate birthdays with a small party at the end of the school day, Miss F request chocolate chip cupcakes. She loves to snack on a chocolate chip or ten while I am baking. Interestingly enough, her grandad always requested white cake with chocolate chips in it for his birthday. So I decided to recreate it in cupcake form. The issue with grandad's cake was that the chocolate chips always sunk to the bottom. I got mini chocolate chips in order to address the sinking issue. It wasn't 100% effective, but they worked much better than the regular size chocolate chips. The white cake recipe is adapted from The Joy of Baking and the chocolate frosting recipe is my mom's. All the kids seemed to favor the frosting and one of the kids in her class pretended the cupcake was a phone. Thank goodness he had eaten most of the frosting off the top of the cupcake first.

Chocolate Chip Cupcakes

2 large eggs, separated
1 ¾ cups sifted cake flour
2 teaspoons baking powder
¼ teaspoon salt
½ cup unsalted butter, at room temperature
1 cup granulated white sugar, divided
1 teaspoon pure vanilla
½ cup milk
1/8 teaspoon cream of tartar
¾ cup mini chocolate chips

Preheat oven to 350 degrees and place rack in center of oven. Prepare 24 cupcake pans with paper or foil liners.

While eggs are still cold separate the eggs, placing the yolks in one bowl and the whites in another bowl. Cover the two bowls with plastic wrap and allow the eggs to come to room temperature before using (about 30 minutes).

In a mixing bowl sift or whisk together the flour, baking powder, and salt.

In bowl of electric mixer, beat the butter until soft (about 1-2 minutes). Add ¾ cup of the sugar and beat until light and fluffy (about 2-3 minutes). Add egg yolks, one at a time, beating after each addition. Scrape down the sides of the bowl. Add the vanilla extract and beat until combined.

With the mixer on low speed, alternately add the flour mixture and milk, in three additions, beginning and ending with the flour.

In a clean bowl of your electric mixer, with the whisk attachment, beat the egg whites until foamy. Add the cream of tartar and continue beating until soft peaks form. Gradually add the remaining ¼ cup of sugar and continue to beat until stiff peaks form. With a rubber spatula gently fold a little of the whites into the batter to lighten it, and then fold in the remaining whites until combined. Do not over mix the batter or it will deflate.

Divide the batter evenly between the two prepared pans and smooth the tops with an offset spatula or the back of a spoon. Bake in the preheated oven for approximately 15 to 20 minutes, or until a toothpick inserted in the center of the cake comes out clean.

Cool the cupcakes on a wire rack for 30 minutes. Frost with chocolate buttercream when cooled.

Chocolate Buttercream

1 stick butter, softened
3 cups confectioner's sugar
2/3 cup cocoa powder
1 teaspoon vanilla
5 to 6 tablespoons milk

Cream together butter, 1 cup of the sugar, cocoa, vanilla and 1 tablespoon of the milk. Slowly add the remaining milk and sugar, alternating. Makes 2 cups.

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