Friday, November 5, 2010

Vote for my post on Mom Blog Network

Chocolate Chunk Cookie Cupcakes

I had a tough time deciding what cupcakes to make. I wanted to make something different but I also didn't want to make something the required a trip to the store. I decided to make these Chocolate Chunk Cookie Cupcakes using some of the chocolate we got when Cati went trick-or-treating. The cupcakes were delicious and buttery. You definitely need a glass of milk to go with these cupcakes. My only complaint was that my chocolate sunk. I know you can toss the chocolate in flour before mixing into the batter to prevent them from sinking when baking, but I always forget. Next time!

Chocolate Chunk Cookie Cupcakes
Source: Martha Stewart
Makes about 2 dozen

1 1/2 cups all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, softened
3/4 cup granulated sugar
3/4 cup packed light-brown sugar
3 large eggs
1 teaspoon pure vanilla extract
1/3 cup whole milk
8 ounces semisweet chocolate, cut into 1/2-inch chunks

Preheat oven to 375 degrees. Line 2 standard 12-cup muffin tins with paper liners; set aside. Whisk together flour, baking powder, and salt in a medium bowl; set aside.

Put butter and sugars into the bowl of an electric mixer fitted with the paddle attachment, and mix on medium-high speed until pale and fluffy. Mix in eggs, 1 at a time, and vanilla. Reduce speed to low. Add flour mixture in 2 batches, alternating with the milk. Stir in chocolate chunks with a rubber spatula.

Spoon 1/4 cup batter into each muffin cup. Bake until pale golden and a cake tester inserted into centers comes out clean, about 20 minutes. Transfer cupcakes to wire racks; let cool completely. Cupcakes can be stored in airtight containers at room temperature up to 3 days.

1 comment:

Eliana said...

Even with sunken chocolate chunks they look awesome.