Hello Happy Readers and Erstwhile Cupcake Bakers!

It’s crazy hot here in the DC Metropolitan area, so this week I’m baking something light and fluffy….with floaty chips! But first, I thought I’d share my Hump Day Hottie! Did anyone catch this episode of Covert Affairs last night? Forever known now as the Half Naked Auggie episode. Yowza!! Thank you, USA Network!

Okay, so those of you who have been with me on my Cupcake Club Romance series baking research odyssey from the very beginning, you might remember my quest to make chocolate chip cupcakes where the chips didn’t sink to the bottom every time. I tried coating them in flour, sprinkling them on top, baking at a shorter, higher temperature…and while I got varying results, none of them truly had chips nestled throughout a light, airy cupcake.

Until now.

I should have known all along where to turn. I just needed to Trust In The Martha. I know! And you know what the secret turned out to be? Whipped egg whites. Yep. Yes, I did still coat the chips in flour before folding them in, but I’ve done that before with less than stellar results. In Martha’s delicious recipe, she takes five egg whites (yes, five. Martha doesn’t do anything halfway.) and whips them into a frenzy, then carefully folds them in last, just before the chips. The result is a very light, foamy, airy batter, that doesn’t lose any of its rich flavor. In fact, the cupcake itself is moist, yummy….and filled, top to bottom with chocolate chips!

Behold!

Want to make your own? Well, of course I’m going to share the recipe. And did I mention we top the cakes with her dark chocolate frosting? Pair one of these with a cold glass of milk and it’s the ultimate yum on a hot summer day.

Martha Stewart’s Chocolate Chip Cupcakes:

3 1/4 cups + 1 tablespoon sifted cake flour Not self rising. (Martha loves random measurements, but this one has purpose)
4 1/2 teaspoons baking powder (does that seem like a lot to you? It did me….but it worked!)
1/4 teaspoon salt
1 tablespoon vanilla extract (again, a seemingly abundant quantity, but it’s not overkill in the final result. Trust the Martha.)
1 cup + 2 tablespoons milk (again with the random…no obvious purpose this time. Ah, Martha….)
1/2 cup + 6 tablespoons (1 3/4 sticks) room temperature butter. (I know, I give up…)
1 3/4 cups sugar (no plusses, woot woot!)
5 large egg whites, room temperature
2 cups (12 ounce bag) semisweet chocolate chips (note from me: go for the premium chips here, you won’t be disappointed. I used Ghirardelli)

Steps:
1. Preheat oven to 350 and line standard size muffin tins with 30 liners.
2. Whisk together 3 1/4 cups cake flour, baking powder, and salt.
3. Stir vanilla into the milk to combine.
4. With an electric mixer on medium-high, cream butter until smooth.
5. Add sugar in a steady stream, beating until pale and fluffy.
6. Reduce speed to low and add flour mixture in three batches, alternating with two additions of milk mixture. Beat until just combined after each addition.
7. In another bowl, with an electric mixer on medium speed, whisk the egg whites until they form stiff peaks. Do not overmix. Fold one third of the egg whites into the batter to lighten. Gently fold in the remaining whites until just combined.
8. Toss chocolate chips with the remaining tablespoon of flour, then gently fold into the batter.
9. Divide batter evenly among lined cups, filling each 3/4 full. (My note: I used the squeeze handle-ejecting ice cream scooper. Keeps batter in round mounds to drop in and doesn’t unnecessarily smoosh chips and batter. Yes, these are all highly technical culinary terms. Use wisely.)
10. Bake approx 22 minutes, rotating halfway through. Test cupcakes for doneness with toothpick. Tops should be springy to the touch. Transfer tins to wire rack to cool completely before removing cupcakes and frosting.

And, speaking of frosting!!!

Martha’s frosting recipes are..abundant. Either she always makes a batallion of cupcakes…or she likes to take an occasional dip with a spoon. (I have no idea why I would suspect anyone would do this. Nope….not me.) This recipe yields 5 cups. Proportion your batch accordingly…or keep a spoon handy!

Dark Chocolate Frosting

1/2 cup + 1 tablespoon unsweetened Dutch-process cocoa powder (I know, I’m not even going there. Also? Spring for the real deal Dutched cocoa here, not the standard Hershey, which is only partially Dutch-process. The result is truly decadent.)
1/2 cup + 1 tablespoon boiling water
2 1/4 cups (4 1/2 sticks) unsalted butter, room temperature
1/4 cup confectioners sugar
1/4 teaspoon salt
1 1/2 pounds best quality semi-sweet chocolate, melted and cooled (and if you’re going for top notch Dutched cocoa, spring for the best here, too. I went with Ghirardelli. Incredible results.)

Steps:
1. Combine the cocoa and boiling water, stirring until the cocoa has dissolved.
2. With an electric mixer on medium-high, beat butter, confectioners sugar, and salt until pale and fluffy
3. Reduce speed to low, add melted and cooled chocolate, beating until combined. Scrape sides as needed.
4. Beat in cocoa mixture.
5. Frost cakes!

Frosting can be refrigerated up to five days or frozen up to one month in an airtight container. Bring to room temp before using.

So, I have ended my search for the best floaty chips cupcake recipe with this one. It’s fantastic and easy to make. And the frosting is to die for. I hope you give it a try!!

And now? Time to give away stuff again! (And if you entered last week’s Cupcake Blog Candy contest over on my Cupcake Club Romance site - Cakes by the Cup Blog - click over there to see if you won! And enter the new contest! (Yep, it’s separate from the one here, so you have two chances to win!)

And yes, even though it’s already Wednesday, I will have Free Stuff Friday this week. You just have to be speedy and enter already! Just send me an email to donna@donnakauffman.com with “Yes, it’s hot, but I want it to get hotter, send me a free book!” in the subject line. I’ll draw one name and announce it here Friday. Winner gets book of choice from my website bookshelf!

Tune in tomorrow for all the So You Think You Can Dance dish you can stand. We have All Stars this week!! I hope it livens up the performances. I’m also excited to see the dancers with new contestant partners as well. Also tonight, my guilty summer pleasure, Love in the Wild. I know, I resisted season after season of The Bachelor/ette but no, I caved to this. It’s actually been harmless, non-squicky, watchable fun, and comes complete with gorgeous views of Costa Rica! Check it out, then come by tomorrow and….DISH!!

Tags: Writing //