Mini Vanilla and Chocolate Chip Cupcakes with Chocolate Ganache

Categories: baking

Ingredients

• Cupcakes:
• 3 1/4 cups + 1 tablespoon of cake flour (not self-rising)
• 4 1/2 teaspoons of baking powder
• 1/4 teaspoon of salt
• 1 tablespoon of pure vanilla extract
• 1 cup + 2 tablespoons of milk
• 1/2 cup + 6 tablespoons ( 1 3/4 sticks) of unsalted butter at room temperature
• 1 3/4 cups of sugar
• 5 large egg whites at room temperature
• 2 cups of semisweet chocolate chips
• Chocolate Ganache:
• 6 ounces of semi sweet chocolate
• 2/3 cup of heavy cream

Directions

1. Cupcakes:

2. Preheat oven to 350F. In a bowl, whisk together the cake flour, baking powder and salt. In a separate bowl, mix the vanilla extract and milk.

3. With an electric mixer on medium-high speed, cream the butter until smooth. Add the sugar in a steady stream and beat until pale and fluffy (about 2 minutes). Reduce the speed to low and add the flour mixture in 3 batches alternating with 2 additions of the milk mixture. Beat until just combined.

4. In another bowl, with an electric mixer on medium speed whisk the egg whites until stiff peaks (do not overmix). Fold 1/3 of the egg whites into the butter batter to loosen it. Add the rest of the egg whites in 2 batches, gently folding them in. Fold in the chocolate chips.

5. Place your cupcakes wrappers in the muffin pan. Fill each cup 3/4 of the way up. Bake for 15 minutes or until a toothpick inserted in the center of the cupcake come out just clean (bake 22 minutes for normal-sized cupcakes). Leave to cool on a cooling rack before icing.

6. Chocolate Ganache:

7. Finely chop the chocolate and place it in heat proof bowl. Bring the heavy cream to a boil. As soon as the cream starts to boil, remove from the heat and pour over the chocolate. Whisk until the chocolate mixture is homogeneous. Dip each cupcake into the chocolate mixture.

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