Southern Chocolate Cupcakes

Baker Katie Banks shares her recipe for Southern Chocolate Cupcakes in the video below. What makes them special? The addition of beaten egg yolks gives the cupcakes a very light, moist texture. You can even add your favorite frosting when you’re done!

Southern Chocolate Cupcakes

6 oz semisweet chocolate pieces
1 cup butter
8 egg yolks
4 egg whites
1 1/3 cup sugar
1 cup milk
2 cups sifted cake flour
2 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons vanilla extract

~ Pre-heat oven to 375 degrees. Melt chocolate and butter in the microwave and mix until combined; set to the side to cool.

~ Separate egg yolks from egg whites, and divide the whites into two separate bowls. Beat the egg yolks until thickened and add half the sugar.

~ Alternate adding milk and dry ingredients, mixing until combined. Add cooled chocolate and butter mixture.

~ Add 1 teaspoon of vanilla.

~ In a separate bowl, beat 4 egg whites and the remaining half of the sugar until light and fluffy and stiff peaks form.

~ Gently fold in egg whites into the chocolate cake batter.

~ Fill prepared cupcake liners approximately 3/4 full with batter. Bake at 375 for about 12 minutes or until a toothpick inserted comes out clean. Remove from tins and let cool on a wire rack.

~ Frost with your favorite frosting.