Chocolate Filled Cupcakes

Name: Chocolate Filled Cupcakes
Ingredients: 34 cup unsalted butter, softened; 1 12 cups sugar; 6 egg whites; 34 cup whole milk; 2 teaspoons vanilla extract; 2 vanilla beans, halved lengthwise, seeds scraped and reserved, beans discarded; 2 cups all-purpose flour; 2 teaspoons baking powder; 14 teaspoon coarse salt; 4 ounces bittersweet chocolate, cut into twelve 2 inch chunks; 1 tablespoon powdered sugar, for dusting

11 ingredients

9 steps

Ingredients

34 cup unsalted butter, softened
1 12 cups sugar
6 egg whites
34 cup whole milk
2 teaspoons vanilla extract
2 vanilla beans, halved lengthwise, seeds scraped and reserved, beans discarded
2 cups all-purpose flour
2 teaspoons baking powder
14 teaspoon coarse salt
4 ounces bittersweet chocolate, cut into twelve 2 inch chunks
1 tablespoon powdered sugar, for dusting

Directions

1

Preheat oven to 350.
2

Line a standard 12 cup muffin tin with paper liners; set aside.
3

Put butter and sugar into bowl of electric mixer fitted with the paddle attachment; mix on medium speed til pale and fluffy, about 3 minute Add egg whites, milk, vanilla extract and seeds; mix until combined, scraping down sides of bowl as needed.
4

Add flour, baking powder, and salt; mix just til combined.
5

Divide batter among muffin cups, filling each about 3/4 of the way full.
6

Insert a piece of chocolate into center of each, pressing about halfway into batter to cover.
7

Bake til pale golden brown, about 24 minutes.
8

Transfer tin to wire rack; let cool slightly.
9

Dust with powdered sugar before serving.