Ingredients
1¾cupscake flour
1¼cupsall-purpose flour
1¾cupsgranulated sugar
2½tspbaking powder
¾tspsalt
1cupunsalted butter,softened and cut into ½-inch cubes
4eggs
1cupmilk
1tspvanilla extract
1cupmini chocolate chips,plus more for garnish
6cupspowdered sugar
1½cupsunsweetened cocoa powder,sifted
1cupbutter,softened
⅓cupheavy cream,or milk
1tspvanilla
Preparation
Preheat oven to 350 degrees F. Line two 12-cup cupcake pan with paper liners.
In the bowl of a stand mixer, add the cake flour, all purpose flour, sugar, baking powder and salt, and mix together on low speed for 1 minute or until just combined.
With the mixer on low speed, add the butter, a few cubes at a time, until all the butter has been added and the mixture resembles coarse sand.
Add the eggs one at a time, scraping down the sides of the bowl between additions. Slowly pour in the milk and vanilla and mix until combined.
Increase the mixer speed to medium and beat for 2 minutes, until batter is smooth, scraping the sides of bowl as needed. Gently fold in the chocolate chips with a spoon or spatula.
Fill the liners ⅔ full and bake for 15 to 18 minutes until the centers are set and a toothpick inserted into the center comes out clean. Cool in pan for 10 minutes, then remove to a wire rack to cool completely before frosting.
Mix together the powdered sugar and cocoa powder in a medium bowl.
Place the butter in the bowl of a stand mixer and beat until fluffy.
Add 3 cups of the sugar mixture to the bowl and beat until smooth (use low speed so the sugar doesn’t fly everywhere). Add ½ of the cream and beat until combined.
Repeat steps with the remaining sugar and cream.
Add vanilla and beat for 1 minute more, or until frosting is smooth and fluffy.
Using a piping bag fitted with a star tip, pipe a swirl of frosting on top of each cupcake. Sprinkle with mini chocolate chips.
