Decadent Chocolate Cupcakes

• FOR THE CUPCAKES:
• 1 cup Flour
• 1/2 cups Cocoa Powder
• 1 teaspoon Baking Soda
• 1/8 Tablespoons Salt
• 2 whole Eggs, Separated
• 4 Tablespoons Unsalted Butter, At Room Temperature
• 1/2 cups Sugar
• 1 teaspoon Vanilla
• 1/2 cups Buttermilk
• 1/2 cups Semi-sweet Or Milk Chocolate Chips
• _____
• FOR THE FROSTING:
• 1/2 cups Butter
• 2/3 cups Cocoa
• 1 teaspoon Vanilla
• 3 cups Powered Sugar
• 1/3 cups Milk

1. Preheat oven to 350F. Line a 12-cup muffin tin with paper liners.
2. In a bowl mix flour, cocoa, baking soda and salt. Set aside.
3. Using an electric mixer on high speed beat egg whites in a clean, dry bowl until stiff peaks form. In a separate bowl beat sugar and butter until light. Add egg yolks one at a time and beat. Beat in vanilla. Add one-third of the flour mixture, then half the buttermilk and repeat ending with the flour mixture.
4. Fold in the egg whites and mix. When mixed thoroughly stir in the chocolate chips.
5. Place the batter in the muffin tins. Bake 15 to 18 minutes until a toothpick inserted in the center comes out clean.
6. To make frosting:
7. Melt butter, stir in cocoa and vanilla, and then alternate adding powdered sugar and milk. Beat to spreading consistency. Makes about 2 cups.
8. Frost cupcakes after they have cooled completely.

flour, cocoa, baking soda, salt, eggs, unsalted butter, sugar, vanilla, buttermilk, semisweet, frosting, butter, cocoa, vanilla, powered sugar, milk

Taken from tastykitchen.com/recipes/desserts/decadent-chocolate-cupcakes/ (may not work)