Are you a fan of cupcakes? Do you also have a sweet tooth? Then, we have the perfect recipe for you! Brace yourself for a delightful treat as we present to you our recipe for chocolate chip cupcakes. These cupcakes are the perfect balance of soft and fluffy texture with a delicious chocolatey taste. With our recipe, you can make these cupcakes in no time and impress your friends and family with your baking skills. So, let’s get started!
Ingredients:
- 1 and 1/2 cups all-purpose flour
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup milk
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp vanilla extract
- 1 cup chocolate chips (semi-sweet)
Instructions:
- Preheat the oven to 350°F and line a muffin tin with cupcake liners.
- Cream the butter and sugar together in a large mixing bowl until light and fluffy.
- Add in the eggs one at a time, beating well after each addition.
- Stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture and mix until just combined.
- Stir in the milk and chocolate chips until the batter is smooth.
- Spoon the batter into the prepared muffin tin, filling each liner about 2/3 full.
- Bake for 18 to 20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Allow the cupcakes to cool completely before frosting.
Nutritional Information:
- Calories: 285
- Total Fat: 13g
- Saturated Fat: 8g
- Cholesterol: 57mg
- Sodium: 186mg
- Total Carbohydrates: 41g
- Dietary Fiber: 1g
- Sugars: 29g
- Protein: 3g
Cooking Time:
Preparation Time: 15 minutes
Cooking Time: 20 minutes
Total Time: 35 minutes
Equipment:
- Muffin tin
- Cupcake liners
- Mixing bowls
- Whisk
- Electric mixer
- Spatula
- Measuring cups and spoons
Serving Suggestions:
Chocolate chip cupcakes are perfect for any occasion, be it a birthday party, baby shower, or just a mid-week treat. These cupcakes can be served on their own or with a dollop of whipped cream or frosting on top. You can also sprinkle some extra chocolate chips on top for added texture and taste.
Variations:
You can always experiment with your cupcakes by adding different ingredients to the batter. Here are some variations that you can try:
- Add some chopped nuts like walnuts or pecans for added crunch.
- Add some cocoa powder to the batter for a stronger chocolate flavor.
- Replace the chocolate chips with white chocolate chips or butterscotch chips for a different taste.
Substitutions:
If you don’t have all the ingredients on hand, you can always make substitutions. Here are some substitutions that you can make:
- You can use salted butter instead of unsalted butter, but remember to reduce the amount of salt in the recipe.
- You can use any type of milk that you have on hand, whether it’s whole milk, skim milk, or almond milk.
- If you don’t have chocolate chips, you can chop up a chocolate bar into small pieces and use that instead.
Storage:
Once cooled, you can store your cupcakes in an airtight container at room temperature for up to 3 days. If you want to keep them for longer, you can freeze them for up to 3 months. To defrost, simply take them out of the freezer and let them thaw at room temperature for a few hours.
Tips:
- Make sure that your butter is at room temperature before you start baking. This will ensure that it mixes well with the sugar and eggs.
- Don’t overmix the batter as this can result in tough cupcakes. Mix until just combined.
- Fill the cupcake liners about 2/3 full as the batter will rise during baking.
- Let the cupcakes cool completely before frosting, otherwise the frosting will melt.
Notes:
If you want to make mini cupcakes, you can adjust the baking time to around 10-12 minutes.
Frequently Asked Questions:
Q: Can I use margarine instead of butter?
A: Yes, you can use margarine instead of butter, but the taste and texture may be slightly different.
Q: Can I use dark chocolate chips instead of semi-sweet?
A: Yes, you can use dark chocolate chips instead of semi-sweet if you prefer a stronger chocolate flavor.
Q: Can I make this recipe without eggs?
A: Yes, you can make this recipe without eggs by using an egg substitute like applesauce or mashed bananas.
Recipe 2: Chocolate Chip Cupcakes with Cream Cheese Frosting
Ingredients:
- 1 and 1/2 cups all-purpose flour
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup milk
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp vanilla extract
- 1 cup chocolate chips (semi-sweet)
Instructions:
- Preheat the oven to 350°F and line a muffin tin with cupcake liners.
- Cream the butter and sugar together in a large mixing bowl until light and fluffy.
- Add in the eggs one at a time, beating well after each addition.
- Stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture and mix until just combined.
- Stir in the milk and chocolate chips until the batter is smooth.
- Spoon the batter into the prepared muffin tin, filling each liner about 2/3 full.
- Bake for 18 to 20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Allow the cupcakes to cool completely before frosting.
Cream Cheese Frosting:
- 1/2 cup unsalted butter, softened
- 8 oz cream cheese, softened
- 4 cups powdered sugar
- 1 tsp vanilla extract
Instructions:
- Cream the butter and cream cheese together in a large mixing bowl until light and fluffy.
- Add in the powdered sugar one cup at a time, beating well after each addition.
- Stir in the vanilla extract.
- Frost the cooled cupcakes with the cream cheese frosting.
Nutritional Information:
- Calories: 436
- Total Fat: 20g
- Saturated Fat: 12g
- Cholesterol: 86mg
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