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Chocolate Chip Cupcakes

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“From Martha Stewart”
READY IN:
52mins
SERVES:
30
YIELD:
30 cupcakes
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350 degrees. Line standard muffin tins with paper liners.
  2. Whisk dry ingredients in a large bowl. Cream butter and sugar with a mixer until light and fluffy. Reduce speed to low. Mix any remaining wet ingredients in a bowl if needed.
  3. Add dry ingredients to butter mixture in 3 additions, alternating with wet ingredients and ending with dry. Scrape sides of bowl. Beat egg whites to stiff peaks, and fold into batter. Fold in chocolate chips.
  4. Divide batter among muffin cups, filling each 2/3 full.
  5. Bake cupcakes until testers inserted into centers come out clean, about 22 minutes. Let cool in tins on wire racks. Cupcakes will keep, covered, for up to 3 days, unless otherwise noted.

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