Name: Milk Chocolate Cupcakes
Prep time: P0Y0M0DT0H30M0.000S
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H45M0.000S
Yield: 18 cupcakes
Cuisine: american
Ingredients: Nonstick cooking spray; 8 ounces cake flour; 1 teaspoon baking soda; 1 teaspoon baking powder; 1/2 teaspoon salt; 2 ounces bittersweet chocolate; 2 ounces semisweet chocolate; 2 ounces water; 4 ounces unsalted butter; 8 ounces plus 3 ounces sugar; 4 ounces egg yolks; 4 ounces egg whites; 8 ounces milk; 1 teaspoon vanilla extract

Directions

Preheat oven to 350 degrees F.
Prepare a cupcake pan with paper liners and lightly spray with nonstick spray. Sift the cake four, baking soda, baking powder, and salt together. Set aside.
Melt chocolates and water over low heat in a double boiler.
In a mixer with a paddle attachment, slowly cream butter and 8 ounces of sugar. Add egg yolks, 1 at a time, and beat until fluffy.
In a separate bowl, with a mixer and wire whip attachment, whip egg whites and 3 ounces of sugar until stiff peaks form.
Combine milk and vanilla in a measuring glass. Fold melted chocolate mixture into butter mixture. Alternately fold the flour mixture and milk mixture into the butter mixture. Gently fold in the whipped egg whites. Fill cupcake cups 2/3 full and bake until a toothpick comes out clean, about 15 minutes.

This recipe was created by a contestant during a cooking competition. It has not been tested for home use.

Milk Chocolate Cupcakes

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