Chocolate Chip CupcakesPosted: February 1, 2010
To thank a good car buddy, H wanted me to make some cupcakes for him. Being that this came up last minute I needed a recipe that didnt have too many specialty ingredients but was still fun and showed how thankful we were for his help. So I went through my LONGGGGGG list of recipes to try and found these on Erin’s Food File. I did double the recipe to get 12 regular sized cupcakes, she didnt and got 16 mini cupcakes or 6 reg cupcakes. These were very very very easy to whip up and tasted great (I tasted part of one on the bottom..shhh! 🙂 )
Ingredients: BELOW Yields 6 reg or 16 mini
1 cup all purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/3 cup sugar
1/2 cup mini chocolate chips
1/2 cup milk
3 Tablespoons butter, melted
1/2 teaspoon vanilla extract
Preheat oven to 350 degrees. Prepare muffin tins with liners.
In a medium bowl whisk together flour, baking powder, salt and sugar; then add chocolate chips. In a small mixing bowl, lightly beat the egg, then add milk, melted butter, and vanilla. Add to flour mixture and stir until just moistened. Divide among the prepared cups.
Bake until the tops spring back when lightly tapped, 12-15 minutes. Remove from the oven and cool in the pan for 10 minutes, then transfer to a wire rack to cool.
Milk chocolate frosting:
adapted from All Recipes
2 confectioners’ sugar
1/4 cup unsweetened cocoa powder
1/4 cup butter
3 tablespoons evaporated milk
3/4 teaspoon vanilla extract
In a small bowl, sift together the confectioners’ sugar and cocoa, and set aside.
In a medium bowl, cream butter until smooth, then gradually beat in sugar mixture alternately with evaporated milk. Blend in vanilla. Beat until light and fluffy. If necessary, adjust consistency with more milk or sugar.