Ingredients
- 1¼ cups Creamy Real Butter
- 1 cup brown sugar, packed
- ½ cup milk
- 4 large eggs, separated
- 1 tablespoon pure vanilla extract
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- 1 tsp lemon juice
- 2 cups semisweet mini chocolate chips or dairy free chocolate chips, divided use
- ¾ cup heavy cream or full fat coconut milk (canned)
Directions
- Preheat oven to 350 degrees. Place paper cupcake liners in a 12 cup standard muffin tin.
- In a mixer, beat together the butter, brown sugar, milk, egg yolks, vanilla, baking soda, and salt.
- With clean beaters, whip the egg whites until stiff peaks form. Stir a large spoonful of egg whites into the butter mixture. Gently fold in the rest of the egg whites until the mixture is no longer streaky. Fold in 1 cup of chocolate chips. Divide the batter evenly among the prepared muffin tins. Bake for 15 – 20 minutes or until a toothpick inserted into the center comes out clean. Let cool in the pan for 5 minutes then remove to a wire rack to finish cooling.
- Place the remaining 1 cup of chocolate chips in a heat-proof bowl. Bring the cream to almost a boil in a small saucepan. Pour the hot cream over the chocolate chips and let sit for 5 minutes. Stir until the mixture is smooth and glossy.
- Drizzle the chocolate mixture over the cooled cupcakes. If you want to Ice the Cupcakes, use 1 stick butter at room temperature, 1 lb. of Confectionery Sugar, and some Cream. If you want to add 1 block of Cream Cheese, that is awesome! Whip the Butter, Confectionery Sugar, and Cream Cheese (at Room Temp) together, once blended, add enough cream to make it spreadable - it is awesome and Gluten Free!