Chocolate Chip Cupcakes with Chocolate Chip Buttercream Frosting

Chocolate Chip Cupcakes
3 1/4 cups sifted cake flour (no 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
Chocolate Chip Frosting (recipe below)

1. Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Whisk dry ingredients in a large bowl. Cream butter and sugar with a mixer until light and fluffy. Add eggs, 1 at a time, beating after each addition.
2. Reduce speed to low. Mix milk and vanilla in a bowl. Add dry ingredients to butter mixture in 3 additions, alternating with wet ingredients and ending with dry. Scrape sides of bowl.
3. Beat egg whites to stiff peaks and fold into batter. Fold in chocolate chips.
4. Divide batter among muffing cups, filling each 2/3 full.
5. Bake cupcakes until testers inserted into centers come out clean, about 20 minutes. Let cool in tins on wire racks. Frost with buttercream and serve immediately.

Chocolate Chip Buttercream Frosting
12 ounces (3 sticks) unsalted butter, softened
1 pound confectioners' sugar, sifted
1/2 teaspoon pure vanilla extract
2 cups semisweet chocolate chips

1. Beat butter with a mixer on medium high speed until pale and creamy, about 2 minutes.
2. Reduce speed to medium. add sugar, 1/2 cup at a time, beating after each addition, about 5 minutes (After every 2 additions, increase speed to high, and beat for 10 seconds, then reduce speed to medium-high). 
3. Add vanilla, and beat until buttercream is smooth.

• I used regular flower for the cupcakes, and they turned out fine.
• I got this recipe from Martha Stewart Living magazine, February 2009 issue.