Chocolate Chip Cookie Cupcakes

September has arrived. Monday, I saw a plethora of squashes in the grocery store. It's a little chilly out at night now. That means it's fall (even if I claim so a little early). September has so many pros and cons. Back to school = con. An end to the oppressive heat and humidity that summer brings = pro. Watching September 11th footage = con. Hockey begins soon = PRO.


Yesterday was a pro and a con. My dear cousin Jackie turned 15. It's a pro because she's growing into a lovely young lady and I get to see her at times roaming around the school now that she's a freshman. It's also a con, because that means I am getting old. Watching babies grow up is a defining moment in my adulthood. Another defining moment is my brimming excitement about my new dishwasher that is waiting to be installed. I remember when Jackie was a baby (and Jax if you're reading this, don't be embarrassed...embrace it as a heartfelt moment, and let me vent my frustration of being an adult). A well known fact in the Crocker family, but not to the blog-reading world (until now) is that I have a family nickname - RaRa. That came from Jax trying to pronounce my name. I'd give anything to go back to those days (and not have a job or any responsibility other than owning the coolest CDs ((which is actually a major responsibility)). (How do you even cite parentheses within parentheses??)


I am getting off topic. The topic of this blog is supposed to be food, but every now and then I go on a tangent. I consider reminiscing about my more youthful days a good tangent, though I'm sure you all want me to get to the point...which is cupcakes.


This is for you Jax.

Back when Jackie wore awesome hats and I had terrible hair

Here we are today with our respective Grams

Chocolate Chip Cookie Cupcakes
from The Curvy Carrot


For the cupcakes:
3 and 1/4 cups cake flour
1 and 1/2 tablespoons baking powder
1/4 teaspoon salt
1 and 3/4 sticks (14 tablespoons) unsalted butter, at room temperature
1 and 3/4 cups sugar
1 cup plus 2 tablespoons milk
1 tablespoon vanilla extract
5 egg whites, at room temperature
2 cups miniature semisweet chocolate chips

For the frosting:
12 tablespoons (1 and 1/2 sticks) unsalted butter, at room temperature
12 ounces cream cheese, at room temperature
1 and 1/2 cups light brown sugar

 For the cupcakes: 
1. Preheat the oven to 350 degrees.
2. Line your cupcake pan with the liners of your choice.
3. In a large bowl, combine the cake flour, baking powder, and salt, mixing until combined.
4. In the bowl of your standing mixer fitted with the paddle attachment, cream the butter and sugar at medium-high speed until light and fluffy, about 2 minutes.
5. Reduce the mixer speed to low.
6. In a small bowl, combine the milk and vanilla, mixing well.
7. Beginning and ending with the dry ingredients, alternately add the flour and milk mixtures to the butter mixture.
8. In a separate bowl using a hand mixer, beat the egg whites until stiff peaks form.
9. Gently fold the egg whites into the cupcake batter, mixing until combined.
10. Add the chocolate chips to the batter.
11. Divide the batter evenly among your cupcake liners and bake until a tester inserted into the center comes out clean, about 20-22 minutes.  Let cool completely before frosting.

For the frosting: In the bowl of your standing mixer fitted with the paddle attachment, combine the butter, cream cheese, and brown sugar, mixing well until light and fluffy.

And for good measure, check out this badass hand-held electric mixer