CHOCOLATE CHIP CUPCAKES
These crowd-pleasing cupcakes are quick, moist and yummy! -Paula Zsiray, Logan, Utah
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 2-1/2 dozen.
Number Of Ingredients 8
Steps:
- In a large bowl, combine the cake and pudding mixes, water, oil and eggs; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Stir in chocolate chips. , Fill paper-lined muffin cups two-thirds full. Bake at 375° for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing to wire racks to cool completely. Frost cupcakes. Sprinkle with additional chips if desired.
Nutrition Facts : Calories 215 calories, Fat 10g fat (3g saturated fat), Cholesterol 28mg cholesterol, Sodium 199mg sodium, Carbohydrate 30g carbohydrate (21g sugars, Fiber 1g fiber), Protein 2g protein.
CHOCOLATE CHIP COOKIE CUPCAKES
Provided by Food Network Kitchen
Categories dessert
Time 2h15m
Yield 48 mini cupcakes
Number Of Ingredients 23
Steps:
- Preheat the oven to 350 degrees F and position the oven rack to the middle. Line two 24-cup mini-muffin tins with cupcake liners.
- For the cookie crust: Combine the flour, salt and baking soda in a small bowl and set aside. Beat the butter and both sugars together in the bowl of a stand mixer fitted with a paddle attachment on medium-high speed until creamy, about 4 minutes (or in a large bowl if using an electric mixer). Add the egg and vanilla and beat until incorporated, about 1 minute. Adjust the speed to low, add the flour mixture and beat until incorporated. Fold in the chocolate chips.
- Drop 1 heaping teaspoon of cookie dough into each liner and press down firmly. Bake until slightly puffed and golden, 12 to 15 minutes. Cool until warm to the touch, and then press down the crust once more. Cool completely.
- For the brown sugar cake: Whisk the flour, baking powder and salt together in a medium bowl. In the bowl of a stand mixer fitted with the paddle attachment, beat the eggs and light brown sugar together on medium-high speed until light and foamy, about 2 minutes (or in a large bowl if using a hand-held electric mixer). While beating, gradually pour in the butter and then the vanilla.
- While mixing slowly, add half the dry ingredients, then add all the milk, and follow with the rest of the dry ingredients. Take care not to overmix the batter. Drop 1 heaping teaspoon of batter on top of each cookie crust.
- Bake until a tester inserted in the center of the cakes comes out clean, rotating the tins about halfway through, 10 to 12 minutes.
- Cool the cupcakes on a rack in the tins for 10 minutes, and then remove from the tins and cool on the rack completely.
- For the chocolate frosting: Combine the cocoa powder and butter in the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl if using a hand-held electric mixer). Mix on low until combined. Add the vanilla and salt. Continue to mix on low speed and add the confectioners' sugar and milk in alternating batches. Increase the speed to medium-high and mix until fully incorporated and smooth.
- Fill a pastry bag fitted with a round or star tip and pipe small chocolate drops on top of each cupcake.
WHITE CHOCOLATE CHIP CUPCAKES
This recipe is by far the best white chocolate chip cupcake recipe I've ever made. It's enough white chocolate to notice without being overpowering. I topped mine with a raspberry cream cheese frosting.
Provided by Rachel.Bailey27
Categories Desserts Chocolate Dessert Recipes White Chocolate
Time 40m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line 10 cups of a muffin tin with paper liners.
- Place sugar and eggs into the bowl of a stand mixer and beat using the paddle attachment until fluffy and pale yellow in color.
- Heat milk in a saucepan over medium heat. Bring just to a boil and add white chocolate chips. Whisk until smooth. Pour mixture over sugar mixture and beat for 1 minute. Add vanilla extract and mix until combined. Fold in flour and baking powder using a rubber spoon until just incorporated, being careful not to overmix. Fold in melted butter.
- Fill each prepared muffin cup 2/3-full with batter.
- Bake in the preheated oven until cupcakes have risen and are just firm to the touch, 20 to 25 minutes. Remove from the oven and transfer to a wire rack to cool.
Nutrition Facts : Calories 238.2 calories, Carbohydrate 25.2 g, Cholesterol 54.9 mg, Fat 14 g, Fiber 0.3 g, Protein 3.4 g, SaturatedFat 8.4 g, Sodium 71.5 mg, Sugar 17.2 g
CHOCOLATE CHIP CUPCAKES RECIPE
Soft, fluffy, and simply sweet Chocolate Chip Cupcakes are easy to make homemade treats that everyone will love! In a world filled with crazy recipes, it's nice to keep things classic - which is why I adore these tried and true treats.
Provided by Becky Hardin - Easy Dessert Recipes
Time 1h15m
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F and line a 12-count cupcake tin with paper liners (or spray with nonstick spray). Set aside.
- Combine the flour, sugar, and baking powder in a large mixing bowl.
- In another bowl, whisk together the vegetable oil, milk, eggs, and vanilla.
- Add the wet ingredients to the dry and stir using a rubber spatula until well mixed (a few clumps are okay).
- Add in ½ cup of the mini chocolate chip and stir until just combined.
- Fill each cupcake tin ⅔ full with batter-- I use a ¼ cup cookie scoop to ensure they're all the same size.
- Bake until the tops become a light brown color and a toothpick inserted into the center comes out clean, about 14-16 minutes.
- Transfer the cupcakes to a wire rack and let them cool to room temperature.
- Once completely cooled, scoop out the center of each cupcake with a small ice cream scoop or paring knife and fill with mini chocolate chips-- about ½ teaspoon per cupcake.
- Add the scooped out piece of cake back on top of the chocolate chips.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium speed until smooth and creamy.
- Add in the powdered sugar a little at a time until fully incorporated.
- Once all of the powdered sugar has been incorporated, add in the vanilla and mix until combined.
- Pipe or spread the icing onto the cupcakes and enjoy.
Nutrition Facts : ServingSize 1 cupcake, Calories 443 kcal, Carbohydrate 60 g, Protein 4 g, Fat 21 g, SaturatedFat 9 g, TransFat 1 g, Cholesterol 51 mg, Sodium 62 mg, Fiber 1 g, Sugar 46 g, UnsaturatedFat 10 g
CHOCOLATE CHOCOLATE CHIP CUPCAKES
Make and share this Chocolate Chocolate Chip Cupcakes recipe from Food.com.
Provided by Redsie
Categories Dessert
Time 30m
Yield 12 cupcakes, 12 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 375ºF. Lightly butter or line muffin pan with papers; set aside.
- In bowl, combine flour, cocoa powder, baking powder, baking soda and salt.
- In separate bowl, beat egg; mix in milk, brown sugar, butter, corn syrup, lemon juice and vanilla.
- Pour wet ingredients over dry; mix until smooth. Stir in chocolate chips.
- Spoon into prepared muffin pan. Bake for 15 to 20 min or until cake tester inserted in centre comes out clean. Transfer to rack to cool.
- Tips: Decorate cooled cupcakes with your favourite icing. Add sprinkles or candies if you like.
Nutrition Facts : Calories 259.7, Fat 11.1, SaturatedFat 6.6, Cholesterol 34, Sodium 292.2, Carbohydrate 39.8, Fiber 2.4, Sugar 21.9, Protein 4.2
CHOCOLATE CHIP CUPCAKES RECIPE - THE VEGAN CUPCAKE PROJECT
Chocolate chip cookies turned into a vegan cupcake sounds amazing. Unless you are talking about one of thos mass produced, hard, dish of "cookie-like-ness". If you are referring to a soft, warm, fresh out of the oven cookie from a Grandmother heart (kitchen), then I am all about it. Bring on the Vegan Chocolate Chip Cupcake. Found on Slice of Life's Facebook page, where they credit thesweetestvegan.
Provided by ElizabethKnicely
Categories Dessert
Time 45m
Yield 12 cupcakes, 12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F and line a cupcake tin with 12 paper liners.
- In a large bowl, whisk together whole wheat flour, all-purpose flour, baking powder, baking soda, and salt.
- In a separate bowl, whisk together almond milk, canola oil, raw sugar, and apple cider vinegar.
- Pour wet ingredients into dry ingredients and mix until well combined.
- Stir in chocolate chips. They should be evenly disturbed, but be sure not to mix to much else they melt.
- Use an Ice Cream Scooper to evenly distribute the cupcake batter through out the lined cupcake tin.
- Bake for 20 minutes. When a toothpick can be inserted into the center of a cupcake and removed with a few to no crumbs, they are done.
- VEGAN CHOCOLATE GANANCHE TOPPING DIRECTIONS:.
- Heat almond milk to a simmer, either in the microwave or on the stove top.
- Pour the hot almond milk over the chocolate chips in a small bowl.
- Let them sit for 1 minute.
- Whisk for 3-4 minutes or until the chocolate sauce becomes thick and glossy.
- You can refrigerate it for about 10 minutes to get it to a thicker consistency, but you don't have to.
- Generouls spoon the chocolate sauce over the cupcakes and enjoy.
- ABOUT THE CUPCAKE PROJECT: "I am a vegan with a sugar addiction. Everyday I try to make recipes that satisfy my sweet tooth with as little added sugar and as many whole grains as possible." -thesweetestvegan.
Nutrition Facts : Calories 242.8, Fat 12.7, SaturatedFat 4.2, Sodium 186.4, Carbohydrate 32.8, Fiber 2.6, Sugar 15.7, Protein 3.3
CHOCOLATE CHIP CUPCAKES WITH CHOCOLATE CHIP FROSTING
An easy way to add a chocolaty crunch to your cupcakes.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cupcake Recipes
Yield Makes 30
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Whisk dry ingredients in a large bowl. Cream butter and sugar with a mixer until light and fluffy.
- Reduce speed to low. Mix milk and vanilla in a bowl. Add dry ingredients to butter mixture in 3 additions, alternating with wet ingredients and ending with dry. Scrape sides of bowl. Beat egg whites to stiff peaks, and fold into batter. Fold in chocolate chips. Divide batter among muffin cups, filling each 2/3 full.
- Bake cupcakes until testers inserted into centers come out clean, about 22 minutes. Let cool in tins on wire racks. (Unfrosted cupcakes will keep, covered, for up to 3 days.) Frost with chocolate chip frosting, and serve immediately.
CHOCOLATE CHIP CUPCAKES
Make and share this Chocolate Chip Cupcakes recipe from Food.com.
Provided by Kree6528
Categories Dessert
Time 27m
Yield 12 cupcakes
Number Of Ingredients 15
Steps:
- Preheat oven to 375°F.
- Cream margarine, sugars, and vanilla; beat in egg.
- Sift and stir in flour, baking powder, and salt.
- Spoon into 12 well-greased or paper-lined muffin cups.
- Bake for 10-12 minutes; remove from oven.
- For topping: combine in small bowl salt, egg, and brown sugar.
- Stir in chocolate chips, nuts, and vanilla.
- Spoon over hot cupcakes.
- Return to oven and bake for 12 minutes or until golden brown.
- Immediately remove from muffin pan and cool on a wire rack.
Nutrition Facts : Calories 243.5, Fat 8.9, SaturatedFat 3.6, Cholesterol 31, Sodium 198.9, Carbohydrate 40.3, Fiber 1.1, Sugar 29.7, Protein 2.9
CHOCOLATE CHIP CUPCAKES
Make and share this Chocolate Chip Cupcakes recipe from Food.com.
Provided by Redsie
Categories Dessert
Time 40m
Yield 12 serving(s)
Number Of Ingredients 16
Steps:
- Preheat the oven at 325°F Insert liners into medium cupcakes pans.
- Prepare cupcakes. In a bowl, sift flour, baking powder, salt and baking soda.
- Place butter, sugar, vanilla and almond extracts in mixing bowl, beating on medium speed until mixture is light and airy.
- Reduce speed to low, add eggs one at a time, mixing well.
- Gradually add one third of the dry ingredients (prepared in Step 2), one third of the milk, and repeat 3 times. Mix until ingredients are incorporated and batter is smooth.
- Add chocolate chips to mixture and stir.
- Fill the cupcake liners two-thirds full.
- Bake for 20-25 minutes, or until cupcakes are springy to the touch and a toothpick inserted in cupcake's center comes out clean.
- Remove from oven and cool on wire rack for 10 minutes.
- Prepare frosting: in a bowl placed over a pot of hot water, melt chocolate and butter, mixing until texture is smooth.
- Add salt, condensed milk, and corn syrup, mix.
- Remove from heat and set aside tio cool. When frosting cools and sets, spread a heaping tablespoon on top of each cupcake.
Nutrition Facts : Calories 458.5, Fat 22.5, SaturatedFat 13.7, Cholesterol 78.8, Sodium 324.1, Carbohydrate 60.7, Fiber 2.3, Sugar 37, Protein 7.3
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