Baking makes me happy and I like being happy.
This recipe is from “Martha Stewart’s Cupcakes.”
* 3 1/4 cups sifted cake flour (not self-rising)
* 1 1/2 tablespoons baking powder
* 1/4 teaspoon salt
* 7 ounces (1 3/4 sticks) unsalted butter, softened
* 1 3/4 cups sugar
* 1 cup plus 2 tablespoons milk
* 1 tablespoon pure vanilla extract
* 5 large egg whites, room temperature
* 2 cups semisweet chocolate chips
1. Make cupcakes as directed in Basic Cupcake How-To, omitting eggs and using milk and vanilla for wet ingredients. Beat egg whites to stiff peaks, and fold into batter. Fold in chocolate chips. Bake cupcakes about 22 minutes. Frost with buttercream, and serve immediately.
* 6 ounces semisweet chocolate, finely chopped
* 2/3 cup heavy cream
* 1 tablespoon light corn syrup
1. Place chocolate in a medium-size heatproof bowl. Bring cream and corn syrup just to a simmer in a small saucepan over medium-high heat; pour mixture over chocolate. Let stand, without stirring, until chocolate begins to melt.
2. Using a flexible spatula, gently stir chocolate and cream until totally combined; begin near the center of the bowl and gradually work your way toward the edge, pulling in as much chocolate as possible, until the mixture is smooth and glossy. (If any chocolate pieces remain, strain mixture through a fine sieve and discard solids.) If not using immediately, glaze can be refrigerated up to 5 days in an airtight container. Reheat gently before using.