This was my chance to go ahead and mess around with a recipe. Since I enjoyed this recipe so much, I wanted to try it again. However, instead of blueberries, I decided to go chocolate for a couple reasons… I had many of them I needed to use up and chocolate chips! Need I say more?
I was a little afraid of how cinnamon and chocolate would work together, but it actually was pretty good. This was a quick recipe, so I tried to be as efficient as possible. Notice how I used the whisk attachment to mix the dry ingredients together?
Then I beat the egg whites until they had stiff peaks… like so.
AFter removing the egg whites into a separate bowl temporarily, we mix the wet ingredients together… butter and sugar 🙂
Then you add the egg yolks and beat a couple minutes more. Once that’s taken care of you add the dry ingredients, alternating between that and milk. If you’d like the cakes to be very moist, add an extra 1/2 cup of milk. I did this on accident, but after the fact, it turned out to be a very moist cake. Once that is incorporated, add the egg whites with a spatula. This is where you add the chocolate chips now.
This recipe is supposed to make 12, but I ended up with only 11. Oopsy. I was very anxious to eat these and was not paying attention to dividing evenly. 😛
I was very happy with the results, but beware of shelf life. These little cakes only last about 3-4 days in room temperature. It might be the milk that makes them have a shorter lifespan. Sad face, but that means more chocolate for you! I eat these for breakfast even though they are cakes and not muffins. I love starting my day off with chocolate when I can, don’t you? 🙂
Chocolate Chip Brown Sugar Plain Cake
Recipe adapted from Dorie Greenspan: Baking from My Home to Yours
makes 10-12 cupcakes
1 1/3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoons ground cinnamon
1/4 teaspoon plus a pinch of salt
2 large eggs, separated
1 stick (8 tablespoons) unsalted butter, at room temperature
1 cup (packed) light brown sugar
1/2 cup milk
1 1/2 cup chocolate chips (or as many chips as you want!)
- Center a rack in the oven and preheat the oven to 375 degrees. Generously butter the muffin pan.
- Whisk together the flour, baking powder, cinnamon, and the ⅛ teaspoon salt.
- Working with a stand mixer fitted with the whisk attachment or with a hand mixer in a large bowl, beat the egg whites with the pinch of salt until they form firm, glossy peaks.
- Gently scrape the whites into a clean bowl if using a stand mixer. Fit the mixer with the paddle attachment, if you have one. (There’s no need to clean the mixer bowl.) Put the butter and sugar in the mixer bowl, or in another large bowl if using a hand mixer, and beat on medium speed until creamy.
- Add the egg yolks and beat 2 minutes more. Reduce the mixer speed to low and add half the dry ingredients, then all of the milk and then the remainder of the dry ingredients, adding each new batch as soon as the previous batch has been incorporated.
- Switch to a large rubber spatula and lighten the batter by stirring in about one quarter of the stiffly beaten egg whites. Fold in the rest of the whites, working as gently as you can. Since the cake batter is heavy, it’s only natural you’ll deflate the whites a little — don’t be concerned. Still working with as light a handle as possible, fold in the chocolate chips, and scrape the batter into the prepared pan.
- Bake the cake for about 15-20 minutes, or until it is golden and a toothpick inserted into the center comes out clean. Transfer the cake to a cooling rack and cool in the pan.