Rich Chocolate Cupcakes

In continuation with the previous entry about my Christmas Project and chocolate cupcakes, this is the second installment. This version is moist and almost feels like it melts-in-your-mouth. It is definitely really as good as the other recipe. The preparation and preparation is similar except the eggs were separated. The whites were beaten stiff while the other one didn't require this step.

I hope you enjoy this version as the much as I did.

The Ingredients:
1/2 cup + 2 tablespoons butter
1 cup sugar
2 eggs, separated
3/4 cup milk
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/4 teaspoon baking soda
1 tablespoon vanilla extract
8 tablespoons cocoa powder

Cooking Procedure:
Combine all the dry ingredients and sift together. Beat the egg whites until they are stiff, set aside. Cream the butter and sugar. In a separate bowl, beat the yolks until creamy. Add yolks with the butter mixture, mix thoroughly. Add alternately the milk and flour, adding alittle at a time until thoroughly mixed. Fold in stiffly beaten egg whites into the mixture. Fill in muffin tins about 2/3 cup full and bake in a pre-heated oven at 375F for 25 minutes or until the muffins are done.

My Notes:
Use room-tempered eggs when beating egg whites. Try to use whipped egg whites immediately after it has reached the desired stage to avoid deflating.
If it was over whipped, add another egg white and beat until the desired stage is reached. (But note that the measurements are not accurate anymore since the proportions in the recipe has changed with the extra egg white.)