Chocolate Chip Cupcakes and another Birthday

As I was sitting in church yesterday it suddenly hit me that I only have 7 years left before my son will be 18 and off on his own. Seven years may seem like a long time to some-- 7 years of no chocolate, 7 years without books or diet coke --could seem like eternity but when I think of how fast these past 11 years have flown by it made me realize how much I have to cherish this time with not only my son but all of my children.

While I love all of my kids equally and beyond words Christian is my firstborn and will always hold that special place in my heart. He is an amazing big brother to his three little sisters and still sweet as can be.

He loves all sports and but has decided basketball is his favorite. Despite his height (what can I say, when you have a 5 foot 1"mother you're probably not going to be Michael Jordan) he is amazing on the court and I love to watch him play. He's been watching ESPN since he was nine and I am constantly deleting the millions of sports games he has dvr'd so he can study the plays. Because he's the only boy in our family he and his Dad are best pals and can be found playing or watching some type of sport almost daily.

He just received his arrow of light award in scouting and was the only student in his class to complete the "Give me Liberty" program at school. I'm so proud of the little man he is becoming and even though it's hard to let go, it's so rewarding to see all the great things he is able to do on his own now. (Okay, the brag session is over. I'm sorry but I am seriously the worlds worst scrapbooker so I figure I need to make up for it somehow.)

Christian loves cookie dough in any form be it in ice cream, cookies or the spoonfuls he manages to sneak from the bowl, so I thought these would be perfect for his class treat. Whipping the egg whites produces a beautifully light and airy crumb and the chocolate chips studded throughout are divine! They were a huge hit and I had a classroom full of fifth graders mobbing me for seconds. These would also be delicious with any type of chocolate frosting or ganache.

Chocolate Chip Cupcakes with Chocolate Chip Frosting

Martha Stewart

Makes 30

3 1/4 cups plus 1 tbsp. sifted cake flour (not self-rising)
4 1/2 tsp. 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
Chocolate Chip Frosting

Directions

Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Whisk together 3 1/4 cups cake flour, the baking powder and salt. In a separate container (I used the measuring cup) mix milk and vanilla.

With an electric mixer on medium high speed, cream butter until smooth. Adding the sugar in a steady stream, bet until pale and fluffy. Reduce speed to low. Add flour mixture in three batches alternating with two additions of milk mixture, and beating until just combined after each.

In another bowl with an electric mixer on medium speed, whisk the egg whites until stiff peaks form (do not over mix). Fold one third of the egg whites into the batter to lighten. Gently fold in the remaining whites just until combined. (Don't be alarmed. The mixture will look really weird and you will think you've done something wrong. Be patient and keep gently folding until your arm is about to fall off and then it will come together!)

Toss chocolate chips with 1 tbsp. flour and gently fold into batter.

Divide batter evenly among lined cups, filling each one three quarters full. Bake, rotating tins halfway through, until cake tester inserted in centers comes out clean and the tops are springy to the touch, about 22 minutes. transfer tins to wire racks to cool completely before removing cupcakes. Cupcakes can be stored overnight at room temperature or frozen up to 2 months in air tight containers.

Frost with desired frosting. Can be refrigerated up to 3 days in airtight containers. Bring to room temperature before serving.

Chocolate Chip Frosting

Makes about 4-5 cups

2 cups semisweet chocolate chips

Basic Butter cream Frosting (see below recipe)

12 ounces (3 sticks) unsalted butter, softened
1 pound confectioners' sugar, sifted
1/2 teaspoon pure vanilla extract

Directions
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. (After every 2 additions, increase speed to high, and beat for 10 seconds then reduce speed to medium-high). Add vanilla, and beat until buttercream is smooth.

Fold chocolate chips into buttercream. Use immediately, or cover and refrigerate for up to 3 days. Bring to room temperature, and beat on low speed before using.

Posted by: Sallie