Chocolate Chip Cupcakes

These little cupcakes rocked! It’s like a chocolate chip cookie in cake form – and speaking of which, you could easily turn this recipe into a cake! It’s nothing fancy, just a delicious dessert made from scratch! I always love making baked goods from scratch; you really just need an awesome mixer. Luckily, I have a KitchenAid Stand Mixer and it serves me well. I did make a frosting from scratch, but as you can see in the pictures, it didn’t really ‘stand up’! It was more like a chocolate glaze, so I’ll leave that part out. If you want a great frosting recipe from scratch to top these babies off, you should check out the Perfect Chocolate Frosting at the bottom of the page for this Perfect Chocolate Cake Recipe from Hershey’s!

Ingredients:

• 2 ½ cups flour
• 2 teaspoons baking powder
• Dash of salt
• 1 ½ cups sugar
• 1 cup (or 2 sticks) butter, softened
• 2 teaspoons vanilla extract
• 4 eggs
• 1 cup milk
• 1 cup chocolate chips of your choice!

I think this recipe would be great to try with different types of chips – white chocolate, peanut butter or some of the swirl varieties. It’s a simple cupcake recipe so it molds well!

Preheat your oven to 375° and get your muffin tins ready. This recipe will make 24 cupcakes, so you can either grease your tins or get some muffin cups ready. Now, when it comes to baking, I absolutely hate mixing the dry ingredients separate and then adding them to the wet ingredients. I know it’s better if you do that, but it seems like I am dirtying a bowl for no good reason. If you like to mix your dry ingredients separate, do so for sure! I just toss them all in so that’s the way I will describe it.

Alright! So now you want to beat your sugar, butter and vanilla extract until it’s creamy. Add in your eggs, one at a time, beating in between egg additions. Now, gradually beat in your dry ingredients and the milk. Take turns… for instance, little bit of flour, little bit of milk and so on. You just want to make sure they are mixed well. Once everything looks pretty, add in your chocolate chips. You could easily add more or less, it’s up to you! If you are using the tiny chocolate chips, like I did, you can save some to toss on your frosting. It looks super cool that way!

Pour your awesome mix into your prepared muffin tins and bake for about 18 minutes. (Side note! Don’t overfill your cupcakes like I do! I have some addiction here and I like making them massive. Also, don’t open the oven while they are baking! Helpful tips!) The best way I have learned to judge cupcakes is to poke em. That’s right, poke em! If they spring back, they are ready. Now don’t plow your finger in em, just poke em gently like you would the Pillsbury Dough Boy!

Remove these beautiful chocolate chip cupcakes and let them cook. Once they are completely cooled, top them with your frosting and any chocolate chips if you’d like. Delicious!

Related posts:

1. Mini Chocolate Chip Cheesecakes
2. Le Whif- New Chocolate Inhaler Without The Guilt
3. Mars(Free) Real Chocolate Relief Act
4. Hazelnut Cookie Sandwiches

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