Since I’ve already shared the easy chocolate frosting I used for these bite sized desserts, I thought I’d share the cupcake recipe too! This cake recipe is adapted from the 49ers Super Bowl Cupcakes I shared earlier this year. Cupcake-wise it is a denser cake than some of my other recipes, but paired with the light airy buttercream, it can be a match made in heaven!
2¼ cups all-purpose flour
1 tsp. baking powder
½ tsp. salt
8 tbsp. unsalted butter, at room temperature
1 2/3 cup sugar
3 large egg whites, at room temperature
2 tsp. vanilla extract
1 cup milk
2 cups semi-sweet chocolate chips
4 sticks unsalted butter
In medium saucepan, melt chocolate chips and butter over medium low heat, whisking frequently. When melted, cool completely and chill until solid.
Preheat the oven to 350˚ F. Line the wells of two cupcake pans with paper liners. In a medium bowl, combine the flour, baking powder and salt; stir together with a fork to blend and set aside.
In the bowl of an electric mixer, combine the butter and sugar and beat together on medium-high speed until light and fluffy, about 2 minutes. Blend in the egg whites one at a time, beating well after each addition. Blend in the vanilla extract.
With the mixer on low speed, beat in half of the dry ingredients just until incorporated. Add the milk and beat just until combined, then mix in the remaining dry ingredients.
Evenly divide the batter between the prepared cupcake liners. Bake for 10 minutes and 30 seconds for minis, 18-20 minutes for normal size, rotating the pans halfway through baking, until a toothpick inserted in the center comes out clean. Allow to cool in the pans 5-10 minutes, then transfer to a wire rack to cool completely.
Remove chocolate mixture from fridge and allow to come up to room temperature. Put the contents in the mixing bowl and beat on medium for 2 minutes until light in color and fluffy.
Frost the cooled cupcakes as desired.