Chocolate-Filled Cupcakes

Name: Chocolate-Filled Cupcakes
Ingredients: 3/4 cup (1 1/2 sticks) unsalted butter, softened; 1 1/2 cups granulated sugar; 6 large egg whites; 3/4 cup whole milk; 2 teaspoons pure vanilla extract; 2 vanilla beans, halved lengthwise, seeds scraped and reserved, beans discarded; 2 cups all-purpose flour; 2 teaspoons baking powder; 1/4 teaspoon coarse salt; 4 ounces bittersweet chocolate, cut into 12 2-inch chunks; 1 tablespoon confectioners' sugar, for dusting

11 ingredients

2 steps

Ingredients

3/4 cup (1 1/2 sticks) unsalted butter, softened
1 1/2 cups granulated sugar
6 large egg whites
3/4 cup whole milk
2 teaspoons pure vanilla extract
2 vanilla beans, halved lengthwise, seeds scraped and reserved, beans discarded
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon coarse salt
4 ounces bittersweet chocolate, cut into 12 2-inch chunks
1 tablespoon confectioners' sugar, for dusting

Directions

1

Preheat oven to 350 degrees. Line a standard 12-cup muffin tin with paper liners; set aside. Put butter and granulated sugar into the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy, about 3 minutes. Add egg whites, milk, vanilla extract, and vanilla seeds; mix until combined, scraping down sides of bowl as needed. Add flour, baking powder, and salt; mix until just combined.
2

Divide batter among muffin cups, filling each cup about 3/4 full. Insert a piece of chocolate into center of each, pressing about halfway into batter to cover. Bake until pale golden brown, about 24 minutes. Transfer tin to a wire rack; let cool slightly. Dust with confectioners' sugar before serving.