Chocolate Chip Cupcakez

Ingredients

3 1/4 cups and 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 and 2 tablespoons milk

1/2 cup and 6 tablespoons (1 3/4 sticks) unsalted butter, room temperature

1 3/4 cups sugar

5 large egg whites, room temperature 

2 cups (12 ounces) semisweet chocolate chips

Dark Chocolate Frosting

Round candy sprinkles (nonpareils), for decorating (optional)

1. Preheat oven to 350°F. 

2. Line cupcakez pan with paper liners. 

3. Whisk together 3 1/4 cups of the flour, baking powder, and salt. 

4. Stir the vanilla into the milk to combine. 

5. With an electric mixer on medium high speed, cream the butter until smooth. 

6. Adding the sugar in a steady stream, beat until pale and fluffy. 

7. Reduce speed to slow and add the flour mixture in three batches alternating with two additions of the milk mixture and beating until just combined after each. 

8. In another bowl, with an electric mixer on medium speed, whisk the egg whites until stiff peaks form (Do not over mix)

9. Fold 1/3 of the egg whites into the batter to lighten. 

10. Gentley fold the remaining whites until just combined. 

11. Toss chocolate chips with the remaining cake flour and gentler fold into the batter. 

12. Fill each cup of the cupcakez pan 3/4 of the way.

13. Bake for about 22 minutes. 

14. Let cool before frosting with Dark Chocolate Frosting. 

15. Decorate with sprinkles.

Recipe From: Martha Stewart's Cupcakes
By: Martha Stewart