Chocolate-Filled Cupcakes

Ingredients:

• 3/4 cup (1.5 sticks) unsalted butter, softened
• 1.5 cups granulated sugar
• 6 large egg whites
• 3/4 cup whole milk
• 2 tsp pure vanilla extract
• 2 vanilla beans, halved lengthwise, seeds scraped and reserved, beans discarded
• 2 cups all-purpose flour
• 2 tsp baking powder
• 1/4 tsp coarse salt
• 4 oz bittersweet chocolate, cut into twelve 2-inch chunks
• 1 tablespoon confectioners' sugar, for dusting

Directions:

1. Preheat oven to 350. Line a standard 12-cup muffin tin with paper liners; set aside. Pour butter and granulated sugar into the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy, about 3 minutes. Add egg whites, milk, vanilla extract, and vanilla seeds; mix until combined, scraping down sides of bowl as needed. Add flour, baking powder, and salt; mix until just combined.
2. Divide batter among muffin cups, filling each cup about 3/4 full. Insert a piece of chocolate into center of each, pressing about halfway into batter to cover. Bake until pale golden brown, about 24 minutes. Transfer tin to a wire rack; let cool slightly. Dust with confectioners' sugar before serving. Cupcakes can be stored in airtight containers at room temperature up to 3 days.