Chocolate Chip Cupcakes

Enjoy this recipe, adapted from Martha Stewart, which makes 30.

* 3 1/4 cups sifted flour (not 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
* 2 tablespoons pure vanilla extract
* 5 large egg whites, room temperature
* 2 cups semisweet morsels (our favorite is Guittard, but Nestle will do just fine)

Directions
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.

2. Reduce speed to low. Mix any remaining wet ingredients in a bowl if needed. Add dry ingredients to butter mixture in 3 additions, alternating with wet ingredients and ending with dry. Scrape sides of bowl. Divide batter among muffin cups, filling each 2/3 full.

3. Bake cupcakes until testers inserted into centers come out clean, about 20 minutes. Let cool in tins on wire racks. They will keep, covered, for up to 3 days, unless otherwise noted.

Dress these up with a fancy wrapper and show them off on a matching stand.

Another thing to mention about the chips: it's perfectly fine to use mini morsels if you prefer. You can also choose to use the chunks that are available at some grocery stores.

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