I've been super super busy with something, so I thank all of you that have still stuck around for my infrequent posts. Hopefully everything should be sorted out soon. Anyway, it's time for another SRC post. And what a post at that. These cupcakes are just dreamy good. On my top 10 list for sure. Which reminds me.. I should do a top 10 post, shoudn't I?
This time I was assigned a lovely blog too [I've been very lucky with my assignments uptil now], and I had some great choices. It's owned by Jaida, someone who's food choices I really like, just by seeing what she posted. I leaned towards these cupcakes, I've been wanting to make some chocolate chip ones since forever, and also needed to finish my Callebaut chocolate chips stash. Plus, they are from Martha Stewart's Cupcakes, a book that I trust highly, they've all been winners for me. I chose a different frosting recipe, because I don't like the powdered sugar ones too much, and there's this other frosting from Martha, a cream cheese one, that I love, and make very frequently.
The cupcake went perfectly with the frosting, soft, dreamy moist cupcake, with a rich, buttery, high on chocolate frosting. What more could a girl ask for?
Chocolate Chip Cupcakes with Chocolate Frosting
For the cupcakes -
3 ¼ cups plus 1 Tbsp sifted cake flour (not self-rising), divided use
4 ½ tsp baking powder
¼ tsp salt
1 Tbsp pure vanilla extract
1 cup plus 2 Tbsp milk
½ cup plus 6 Tbsp unsalted butter, room temperature
1 ¾ cups sugar
5 large egg whites, room temperature
2 cups semisweet chocolate chips
- Preheat oven to 350 F [180 C]. Line a muffin pan with paper liners.
- Whisk together the flour, baking powder and salt in a small bowl. In another bowl, combine the milk and vanilla.
- In your mixer bowl, cream the butter until smooth, then add the sugar and beat until light ans fluffy. Reduce the speed. Now add 1/3rd of the flour mixture, beat till incorporated, and add half the milk mixture, again mixing just till incorporate. Repeat, finishing with the last third of the flour mixture, making sure not to overbeat.
- In another clean bowl, whisk the egg whites to stiff peaks. Mix 1/3rd of the whites into the above batter to lighten it, then fold in the rest gently.
- Toss the chocolate chips with the 1 tbsp of flour, and fold them in.
- Fill muffins pans to 3/4th full, and bake for 20 mins, until tops feel springy.
For the chocolate frosting -
[I halved and had more than enough, I put on as much as you can see in the pictures]
14 ounces bittersweet chocolate, finely chopped
9 ounces cream cheese, room temperature
9 tablespoons unsalted butter, room temperature
3 cups (12 ounces) confectioners’ sugar, sifted
6 tablespoons unsweetened Dutch-process cocoa powder
Pinch of salt
1 cup plus 2 tablespoons sour cream
- Melt the chocolate whichever way you feel comfortable. Set aside to cool to room temperature.
- In the bowl of your mixer, beat together the softened butter and cream cheese till light and fluffy. Sift the confectioner's sugar into the bowl, along with the cocoa powder and salt. Mix to combine.
- Beat in the room temperature chocolate, and the sour cream. Frost immediately.