Instructions

To make the cupcakes:

1. Preheat the oven to 350ºF. Line muffin tins with baking cups. Set aside.
2. In a large bowl, whisk together the cake flour, baking powder and salt. Set aside.
3. Add the egg whites to the bowl of a stand mixer fitted with the whisk attachment. Beat on high speed until stiff peaks form, about 1 to 2 minutes. Transfer the egg whites to a separate bowl and set aside.
4. Wipe out the bowl of your stand mixture. Switch to the paddle attachment. Add the butter and granulated sugar to the bowl and beat on medium high speed until light and fluffy, about 1 to 2 minutes.
5. In a liquid measuring cup, combine the milk and vanilla extract. With the mixer on low, add in 1/3 of the flour mixture, then half of the milk mixture. Repeat this process – add another 1/3 of the flour mixture, then the remaining half of the milk mixture. Finish by adding the last 1/3 of the flour mixture.
6. Remove the bowl from the stand mixer and gently fold in the egg whites. Finally, gently fold in the chocolate chips.
7. Scoop the batter evenly into the prepared muffin tins.
8. Bake for about 22 minutes, until a toothpick inserted into the middle comes out clean. Let the cupcakes cool for a few minutes in the tins. Then remove to a wire rack to cool completely before frosting.

To make the frosting:

1. Whisk together the brown sugar, cornstarch and confectioners’ sugar in a small bowl. Set aside.
2. In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese and butter on medium high speed until light and fluffy, about 2 minutes.
3. Add in the vanilla extract and brown sugar mixture. Continue to beat on medium high speed until the frosting is light, fluffy and has a smooth texture (another few minutes).
4. Remove the bowl and place in the refrigerator for about 30 minutes.
5. Pipe the frosting onto the cooled cupcakes. Garnish with mini chocolate chips.