Chocolate chip cupcakes

Who doesn’t like chocolate chip cookies? And who doesn’t love cupcakes? These two little delights are simply heaven sent! And combining them in one dessert is pure happiness (and calories!)

So if you’re like me who like these two, read on to learn this recipe. But first, wipe off that drool on your face! I know you’ll love ‘em!

I first got this idea when I saw a box of Chips Ahoy at a supermarket and immediately thought of cupcakes! I’ve been searching for new cupcakes delights to serve for my birthday and this was heaven’s answer. I know cupcakes would NOT go well with burger and beer but what the heck, it’s my party!

The original game plan was to search for vanilla cupcake recipes and  replace white sugar with brown sugar since the latter is always used for chocolate chip cookies. Good thing, I stumbled upon this duo on youtube and I got inspired with their recipe. I find their recipe too sweet so I had to adjust the amount of sugar and added more chocolate chips at the end for a more chocolatey taste. I also removed the filling because I find it already decadent  as is, so putting a filing would be too much (for the waistline!)

By the way, these are mini cupcakes and I used 3/4 oz muffin tins for these little devils.

So with some adjustments, I present my Chocolate chip cupcakes!

You need:

For the cupcakes:

• 3 sticks unsalted butter, at room temperature
• 1 1/4 cups brown sugar, packed
• 4 large eggs
• 2 2/3 cups all-purpose flour
• 2 t baking powder
• 1/2 t salt
• 1 cup milk
• 2 t vanilla extract
• 250 grams bittersweet chocolate chips (I always use dark or bittersweet chocolate when baking but you can also use regular or semi-sweet )

For the frosting:

• 3 sticks unsalted butter, at room temperature
• ¾ cup light brown sugar, packed
• 450 grams confectioners’ sugar
• 1/4 cup  milk
• 2 t vanilla extract

For decoration:

• Mini chocolate chip cookies (For foodies from the Philippines, I used Chips Delight mini cookies)
• Mini chocolate chips

Directions:

1. Preheat the oven to 350° F.  Line muffin tins with paper liners.
2. In a mixing bowl combine the butter and brown sugar.
3. Beat together on medium-high speed until light and fluffy, about 3 minutes.
4. Add in the eggs one at a time, beating well after each addition.
5. Combine the flour, baking powder and salt in another bowl.  Sift together to blend.  Add the dry ingredients to the mixing bowl on low speed, alternating with the milk, beginning and ending with the dry ingredients.
6. Add in the vanilla.  Mix well.
7. Fold in the chocolate chips.
8. With a small ice cream scooper, scoop the batter into the prepared muffin tins.
9. Bake for 12-15 minutes, until a toothpick inserted in the center comes out clean.  Allow to cool in the pan 5-10 minutes, then transfer to a wire rack to cool completely.

To make the frosting:

1. Beat together the butter and brown sugar in a mixing bowl until creamy.
2. Slowly add in the confectioners’ sugar until smooth.
3. Mix in the milk and vanilla extract until smooth and well blended. (If frosting is too soft/wet, add more confectioner’s sugar; if too dry, add more milk)
4. Frost the cupcakes as desired, sprinkling with mini chocolate chips and topping with mini chocolate chip cookies for decoration.

Yield: 105 mini cupcakes

Good

Better

Best

HEAVENLY!!!

Pure Indulgence!

 

Enjoy!

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