Chocolate Chip Angel.Food Cupcakes with Chocolate Whipped Cream Frosting

• 1/2 cup cake flour
• 3/4 cup granulated sugar, divided use
• 6 large egg whites, at room temperature
• 1/2 tsp cream of tarter
• 1/4 tsp salt
• 1 tsp vanilla extract
• 1 tsp fresh lemon juice
• 1/3 cup mini semi sweet chocolate chips
• 1 cup heavy whipping cream
• 1/3 cup semi sweet chocolate, chopped or semi sweet chocolate chips
• 12 to 14 fresh raspberries

1. Preheat oven to 325.
2. Line 12 to 14 standard cupcake tins with paper liners
3. Sift flour, 6 tablespoons sugar, and salt into a bowl.
4. Set aside
5. In a large bowl beat egg whites and cream of tarter until foamy
6. Add lemon juice, vanilla and then add remalning 6 tablespoons sugar very slowly to egg whites while beating to stiff peaks
7. Fold sifted flour into egg whites in 3 additions being careful not to deflate but being sure flour is completely .mixed In
8. Fold in mini chocolate chips
9. Fill prepared cupcake tin almost 3/4 full.
10. Bake 16 to 18 minutes until cupcake springs back when lightly pressed and a toothpick comes out clean
11. Cool in pan 5 minutes then remove and cool completely lb wire racks.
12. MAKE CHOCOLATE WHIPPED CREAM FROSTING
13. Have chopped chocolate in a large bowl.
14. Heat cream to a simmer, pour over chocolate.
15. Let sit 1 minute then stir until.smooth.
16. Chill uncovered until.cold, at least 1 hour
17. Whip cold chocolate cream mixture until light and fluffy
18. Frost cooled cupcakes with frosting.
19. Garnish with shaved white and dark chocolate shavings and raspberries
20. Any extra whipped,chocolate frosting is delicious with fresh fruit, sandwiched between cookies, even swirled in oatmeal or on waffles or pancakes

cake flour, sugar, egg whites, cream of tarter, salt, vanilla, lemon juice, semi sweet chocolate chips, heavy whipping cream, semi sweet chocolate, fresh raspberries

Taken from cookpad.com/us/recipes/346336-chocolate-chip-angelfood-cupcakes-with-chocolate-whipped-cream-frosting (may not work)