Chocolate Chipes Cupcakes

3 1/4 cup(s) sifted cake flour (not self-rising)
1 1/2 tablespoon(s) baking powder
1/4 teaspoon(s) salt
7 ounce(s) (1 3/4 sticks) unsalted butter, softened
1 3/4 cup(s) sugar
1 cup(s) milk
2 tablespoon(s) milk, combined with above milk
1 tablespoon(s) pure vanilla extract
5 large egg whites, room temperature
2 cup(s) semisweet chocolate chips

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Directions

Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Whisk dry ingredients in a large bowl and set aside.
Cream butter and sugar with a mixer until light and fluffy. Reduce speed to low. Mix milk and vanilla in a bowl. Add dry ingredients to butter mixture in 3 additions, alternating with milk mixture and ending with dry ingredients. Scrape sides of bowl.
Beat egg whites to stiff peaks, and fold into batter. Fold in chocolate chips. Divide batter among muffin cups, filling each 2/3 full.
Bake cupcakes until testers inserted into centers come out clean – about 22 minutes. Let cool in tins on wire racks. Frost with Chocolate Chip Frosting, and serve immediately.