My Valentines Day, Chocolate Chip Cupcakes with Homemade Chocolate Chip Buttercream Frosting

 

     These cupcake are truly a sweet tooth lover's delight!  There are no words for how happy these little polka dotted cakes make me feel and that is why I made them for my loved ones this Valentines!  Mini chocolate chips are piled in a (completely homemade) batter that is so fluffy yet moist from sifted cake flour and whipped egg whites then drenched with an entire tablespoon of real vanilla extract.  This perfectly delicious cake is then piled up with a rich and dreamy buttercream frosting specked with lots of semi sweet chocolate chips.  I'm drooling. No...really!  This is some good stuff!!!

     I won't lie.  These cupcakes take a little time to make, but really what doesn't when you make something  from scratch?  They are more than worth the time it takes to make!  For a few tips...I advise you to be sure and use cake flour because it will lend to a perfect "crumb" for the cake.  That is how you can make your cakes taste like you ordered them from your favorite bakery.  I have used regular chocolate chips in the batter in the past, but found the minis work best because they don't sink to the bottom and make the cake too rich.  As for the frosting, you will have to judge yourself how much cream to add.  I was originally planning on piping the frosting so I didn't add as much, but I ended up deciding to just spread it on.  I think when piping it should be a little thicker, than if you are just spreading it on.  Which reminds me, this frosting would be amazing on a cake--especially chocolate cake!  There was a bakery we loved to go to in Louisville that had a yummy chocolate cake with buttercream frosting.  How good would that would be with this chocolate chip buttercream!


     No joke, these could be my favorite cupcakes of all time!  I was thrilled whenever I decided to make them for my husband (who loves them as much as me) and our friends for Valentines Day.  I actually found myself getting more excited as I prepped to bake these by getting all my ingredients out, setting out the butter, sifting the flour and powdered sugar, and pulling the chocolate out of the cabinets!  I'm happy to say that these cupcakes were made with lots of love, shared in love, and were eaten on the day of Love....Oh how, Lovely!


Chocolate Chip Cupcakes

3 1/4 c. sifted cake flour (not self rising)

1 1/2 Tbsp. baking powder

1/4 tsp. salt

7 oz. (1 3/4 sticks) butter, softened

1 3/4 c. sugar

1 c. + 2 Tbsp. milk

1 Tbsp. pure vanilla extract

5 egg whites, whipped to stiff peaks (See picture)


2 c.(1 bag) mini semi-sweet chocolate chips

Preheat oven to 350 degrees.  Line standard muffin tins with cupcake liners.  Whisk dry ingredients together in a large bowl. Mix any remaining wet ingredients (milk and vanilla) in a separate bowl. Cream butter and sugar with a mixer until light and fluffy.  Reduce speed to low.  Add dry ingredients to butter mixture in about 3 additions, alternating with wet and ending with dry.  Beat egg whites to stiff peaks. (*A little tip: Leave egg whites sitting out in the bowl at room temperature for 30 minutes before whipping them, for maximum volume!)  Gently fold whipped egg whites into batter.  Fold in chocolate chips.  Divide batter among cups and bake for 23- 25 minutes.  Allow to cool and then frost with Chocolate Chip Buttercream.  Makes 24 cupcakes.


Chocolate Chip Buttercream Frosting

1 lb. powdered sugar, sifted
  
        3 sticks of butter, softened
  
        1 Tbsp. pure vanilla extract
  
        2-3 Tbsp. whipping cream
  
        1 bag of semi sweet chocolate chips

Beat butter with a mixer until light and creamy. Add vanilla. Turn mixer 
to low and gradually add powdered sugar and cream.  Mix very well. 
Add more cream to thin it out or more powdered sugar to thicken it up if you need to.  Stir in chocolate chips. 
Immediately frost cupcakes.