Chocolate Chip Cupcakes
Ingredients
The cupcakes
-
1¾
cups
cake flour
-
1¼
cups
all purpose flour
-
1¾
cups
granulated sugar
-
2½
teaspoons
baking powder
-
¾
teaspoon
salt
-
1
cup
unsalted butter, softened and cut into ½-inch cubes
-
4
large
eggs
-
1
cup
milk
-
1
teaspoon
vanilla extract
-
1
cup
mini chocolate chips
-
more
for garnish
mini chocolate chips
The frosting
-
6
cups
powdered sugar
-
1½
cups
unsweetened cocoa powder, sifted
-
2
sticks
butter, softened (1 cup)
-
⅓
cup
heavy cream or milk
-
1
teaspoon
vanilla
Instructions
- Preheat the oven to 350°F and line two 12-cup cupcake pans with paper liners.
- In a stand mixer, combine the cake flour, all purpose flour, sugar, baking powder, and salt, mixing on low speed for 1 minute.
- Gradually add the butter cubes to the dry mixture until it resembles coarse sand.
- Add the eggs one at a time, mixing well after each addition, then slowly add the milk and vanilla until combined.
- Increase the mixer speed to medium and beat for 2 minutes until the batter is smooth.
- Gently fold in the mini chocolate chips.
- Fill the cupcake liners 2/3 full and bake for 15-18 minutes until a toothpick comes out clean.
- Cool the cupcakes in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- For the frosting, mix the powdered sugar and cocoa powder in a bowl.
- Beat the softened butter until fluffy, then gradually add the sugar mixture and half of the cream, mixing until smooth.
- Repeat with the remaining sugar and cream, then add vanilla and beat until the frosting is smooth and fluffy.
- Pipe the frosting onto each cupcake and sprinkle with mini chocolate chips.
Nutrition Facts (estimated)
Servings
24 cupcakes
Calories
619
Total fat
20g
Total carbohydrates
106g
Total protein
6g
Sodium
209mg
Cholesterol
109mg
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