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1
Preheat oven to 325.
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2
Line 12 to 14 standard cupcake tins with paper liners
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3
Sift flour, 6 tablespoons sugar, and salt into a bowl.
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4
Set aside
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5
In a large bowl beat egg whites and cream of tarter until foamy
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6
Add lemon juice, vanilla and then add remalning 6 tablespoons sugar very slowly to egg whites while beating to stiff peaks
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7
Fold sifted flour into egg whites in 3 additions being careful not to deflate but being sure flour is completely .mixed In
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8
Fold in mini chocolate chips
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9
Fill prepared cupcake tin almost 3/4 full.
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10
Bake 16 to 18 minutes until cupcake springs back when lightly pressed and a toothpick comes out clean
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11
Cool in pan 5 minutes then remove and cool completely lb wire racks.
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12
MAKE CHOCOLATE WHIPPED CREAM FROSTING
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13
Have chopped chocolate in a large bowl.
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14
Heat cream to a simmer, pour over chocolate.
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15
Let sit 1 minute then stir until.smooth.
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16
Chill uncovered until.cold, at least 1 hour
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17
Whip cold chocolate cream mixture until light and fluffy
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18
Frost cooled cupcakes with frosting.
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19
Garnish with shaved white and dark chocolate shavings and raspberries
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20
Any extra whipped,chocolate frosting is delicious with fresh fruit, sandwiched between cookies, even swirled in oatmeal or on waffles or pancakes
