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