2Tbspcocoa powder (+ additional cocoa powder for dustingif desired)
1Tbsppowdered sugar
Instructions
Preheat oven to 375 degrees and line cupcake pan with cupcake liners
In small bowl, melt chocolate in microwave at 15 second intervals until just melted
Once chocolate chips are melted, stir in cocoa powder and set aside.
In a medium sized bowl, combine powdered sugar and flour and set aside.
In stand-mixer, combine egg whites, cream of tartar, vanilla and salt. Mix well.
With mixer on high, beat in sugar, about 2 Tablespoons at a time, adding more only once the previous tablespoon has been dissolved (As you add the sugar, you should be able to hear the faint sound of the granules scraping against the metal bowl. Once you no longer hear this, the sugar has been dissolved). Do NOT scrape the sides of the bowl as you are doing this, just keep beating.
Beat until stiff peaks form
Using a rubber spatula, gently, gradually fold in your sugar/flour mix and chocolate mix (about ½ cup of the flour mix at a time). Do not overdo this step, fold only until the flour mixture is combined with the egg whites mixture.
Fill cupcake liners ⅔ full and bake on 375F for 12 minutes.
Allow cupcakes to cool in the pan.
Prepare frosting by stirring together cool whip, cocoa and powdered sugar.
Pipe frosting onto cooled cupcakes. Dust with additional cocoa powder, if desired.