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Chocolate melted in each of these sweetsis like built-in frosting.
Ingredients
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¾ cup (1 ½ sticks) unsalted butter, softened
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1 ½ cups granulated sugar
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6 large egg whites
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¾ cup whole milk
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2 teaspoons pure vanilla extract
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2 vanilla beans, halved lengthwise, seeds scraped and reserved, beans discarded
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2 cups all-purpose flour
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2 teaspoons baking powder
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¼ teaspoon coarse salt
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4 ounces bittersweet chocolate, cut into 12 2-inch chunks
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1 tablespoon confectioners' sugar, for dusting
Directions
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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.
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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. Cupcakes can be stored in airtight containers at room temperature up to 3 days.
Cook's Notes
To mix this batter by hand, put ingredients into a large bowl. Using a wooden spoon, stir them together until just combined, scraping down the sides of the bowl as needed.
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