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Chocolate Chip Cupcakes with Chocolate Chip Frosting Recipe

kept bymlehet

3 1/4 cup(s) sifted cake flour (not self-rising)
1 1/2 tablespoon(s) baking powder
1/4 teaspoon(s) salt
7 ounce(s) (1 3/4 sticks) unsalted butter, softened
1 3/4 cup(s) sugar
1 cup(s) milk
2 tablespoon(s) milk, combined with above milk
1 tablespoon(s) pure vanilla extract
5 large egg whites, room temperature
2 cup(s) semisweet chocolate chips

Chocolate Chip Frosting
2 cup(s) semisweet chocolate chips
12 ounce(s) (3 sticks) unsalted butter, softened
1 pound(s) confectioners' sugar, sifted
1/2 teaspoon(s) pure vanilla extract

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. Use immediately, or cover and refrigerate for up to 3 days. (Bring to room temperature, and beat on low speed until smooth before using.)



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