** let me preface by saying that if I keep typing pacncakes it should be cupcakes… i already posted this earlier with Pancakes in the title and didn’t notice it right away!
Monday was a coworkers birthday and as always I offered to bring the dessert. As always I couldn’t think of something to bring that I knew would be easy (because again I didn’t plan ahead) and that most people would like – especially considering I had no idea what kind of desserts she likes! So, I went to old faithful – cupcakes. But, what kind of cupcakes this time?! I initially thought a cinnamony-spicy cupcake with cinnamon chips and a cream cheese frosting. Well, I didn’t have cream cheese and I didn’t feel like running to the grocery store for a THIRD time that weekend. I did have some chocolate chips I needed to use so what could I do with chocolate chips – DUH, chocolate chip cupcakes. I’m not a huge chocolate fan but I do love me chocolate chip stuff… just a little hint of chocolate is about all I like generally.
Chocolate Chip Cupcakes
Source: adapted from Joy of Baking’s Vanilla Cupcake recipe
1/2 cup unsalted butter, room temperature
2/3 cup granulated white sugar
3 large eggs
1 teaspoon pure vanilla extract
Zest of 1 large lemon (optional) (I didn’t use)
1 1/2 cups all purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup milk
(I added about 1 cup chocolate chips)
– Preheat oven to 350 degrees F (177 degrees C) and lightly butter or line 12 muffin cups with paper liners.
– Cream the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla extract and lemon zest (didn’t use)
– In a separate bowl whisk together the flour, baking powder, and salt. (This is where I added the chocolate chips)
– With the mixer on low speed, alternately add the flour mixture and milk, in three additions, beginning and ending with the flour. Scrape down the sides of the bowl.
– Evenly fill the muffin cups with the batter and bake for about 18-20 minutes or until nicely browned and a toothpick inserted into a cupcake comes out clean.
– Remove from oven and place on a wire rack to cool. Once the cupcakes have completely cooled, frost with icing.
– If you want flat topped cupcakes then slice off the dome of each cupcake, with a sharp knife, before frosting.
After cooling I topped each cupcake with some basic white frosting and a little bit of chocolate chips, lightly pressed down to stick in frosting
Source: Southern Living
1/2 cup unsalted butter, softened
3 cups powdered sugar
1 teaspoon vanilla extract
2 to 3 Tbsp. milk
– Beat butter with an electric mixer at medium-high speed until creamy.
– Gradually beat in sugar until smooth.
– Beat in vanilla and 2 Tbsp. milk, adding additional milk, if necessary, for desired consistency.