Chocolate Chip Babycakes with Chocolate Flake Buttercream

Mix first seven ingredients in bowl for 2 minutes on medium speed. Batter should be thick and fluffy. Fold in egg whites and when well mixed, add 1 cup chocolate chips.

Preheat your oven to 350. I baked mine into baby cakes, but you are more than welcome to make yours into regular old cupcakes. The baby cakes needed to bake about 20 minutes, so your regular cakes will need a little bit more time. Just watch them until they turn golden brown.

Put butter in the bowl, add 2 cups of powdered sugar, milk, and vanilla. Beat on medium speed until mixed well. At this point you have all the power. Is your frosting too thick? Too thin? Too buttery? Not buttery enough? When I tasted my frosting, I thought it tasted too sugary, so I added another 2 Tbsps of butter before I settled on the flavor. Mine was also very thick with all the extra butter, so I didn’t need the extra sugar.

Once your chips are crushed (I used frozen chocolate chunks and a baggie and a hammer, but if you have a food processor, which I do not, you could probably use that and make less noise), just go ahead and add them to the frosting. I also suggest you pop this frosting in the fridge for about 20 minutes to solidify just a little more before you try to use a pastry bag with those cupcakes. If you’re going to spread them on, you can go right ahead without chilling it in the fridge; it’s perfect for you at that point.