Adam absolutely loves cupcakes. He adores them. So, naturally for his birthday he requested that I make cupcakes. He said that he wanted chocolate chip cupcakes with chocolate frosting, so I obliged. I had seen this recipe for chocolate chip cupcakes in Martha Stewart Living in February and thought it would be perfect. It turned out really great, though next time I might add more milk to make them a bit more moist. Other than that, these were really good. I used a chocolate buttercream recipe that I found on allrecipes.com. I changed it a bit by melting 4 oz. of chocolate chips to add a more chocolately flavor and it worked perfectly.
3 1/4 cups sifted cake flour (not self-rising)
1 1/2 tablespoons baking powder
1/4 teaspoon salt
7 ounces (1 3/4 sticks) unsalted butter, softened
1 3/4 cups sugar
1 cup plus 2 tablespoons milk
1 tablespoon pure vanilla extract
5 large egg whites, room temperature
2 cups semisweet chocolate chips
Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Whisk dry ingredients in a large bowl. Cream butter and sugar with a mixer until light and fluffy. Combine milk and vanilla in a small bowl. Reduce speed to low.
1/4 cup butter
2 cups confectioners sugar
4 oz. semi-sweet chocolate chips, melted
1 teaspoon vanilla extract
2 tablespoons milk
Cream butter & sugar together. Melt chocolate over double boiler or in microwave in 30 second intervals. Add to butter/sugar mixture. Add milk & vanilla. May need to add more milk (slowly) until frosting reaches a spreadable consistency.