I was inspired to make these cupcakes by this month’s issue of Martha Stewart Living. The cover photo is a beautiful arrangement of mini cupcakes with multicolored frosting and there are 15 cupcake recipes in the issue! So many of them looked delicious but I went with these basic chocolate chip cupcakes first because I had the ingredients on hand.

I halved the cupcake recipe and it made 12 regular size cupcakes plus about 10 mini cupcakes. Mini cupcakes are so cute! I also used mini chips instead of regular semisweet chips because I thought the regular size chips would be overwhelming, particularly in the frosting. Speaking of the frosting, I made a third of the below recipe and it was just enough to frost all of my cupcakes. Frosting the cupcakes was a bit tricky because it didn’t spread easily with the chips in it but I made it work. Shane took these to work today and they were very popular. We kept a few of the minis at home for us. I really like them. They’ve got just enough chocolate chips and have a great, fluffy texture inside.

Chocolate Chip Cupcakes with Chocolate Chip Frosting
from Martha Stewart Living, February 2009

3 1/4 cups sifted cake flour
1 1/2 tablespoons baking powder
1/4 teaspoon salt
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 (I used mini chips)

Makes 30 cupcakes

3 sticks unsalted butter, softened
1 pound confectioners’ sugar, sifted
1/2 teaspoon pure vanilla extract
2 cups semisweet chocolate chips (I used mini chips)

Makes about 5 cups frosting

To make the cupcakes: Preheat oven to 350 F. Line muffins tins with paper liners.

Whisk the cake flour, baking powder and salt in a large bowl. Cream the butter and sugar with a mixer on medium-high speed until light and fluffy, about 3 minutes. While the butter and sugar cream, combine the milk and vanilla extract in a measuring cup.

Reduce mixer speed to low. Add the dry ingredients to the butter mixture in 3 additions, alternating with the wet ingredients and ending with the dry. Beat the egg whites to stiff peaks, and then fold them into the batter. Fold in the chocolate chips.

Divide batter among muffin cups, filling each about 2/3 full. Bake cupcakes until testers inserted into centers come out clean, about 22 minutes. Let cool in tins on wire racks.

To make the frosting: Beat butter with a mixer on medium-high speed until pale and creamy, about 2 minutes. Reduce speed to medium. Add sugar, 1/2 cup at a time, beating after each addition, about 5 minutes. Add vanilla, and beat until buttercream is smooth. Fold chocolate chips into buttercream. Use immediately to frost the cupcakes, or cover and refrigerate for up to 3 days.

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