Chocolate Chip Cupcakes Food

CHOCOLATE CHOCOLATE CHIP CUPCAKES

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.

CHOCOLATE CHIP CUPCAKES

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.

CHOCOLATE CHIP CUPCAKES

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.

CHOCOLATE CHIP AND MASCARPONE CUPCAKES

Steps:

• For the Cupcakes:
• Place an oven rack in the center of the oven and preheat to 325 degrees F.
• Combine the unsweetened chocolate and water in a small saucepan over medium-low heat. Stir constantly until the chocolate is melted, about 2 minutes. Cool for 2 minutes. Whisk in the mascarpone cheese until the mixture is smooth.
• Beat the sugar, oil, eggs, and vanilla in a large bowl for 30 seconds. Stir in the mascarpone mixture. Whisk the flour, baking soda, salt, baking powder, and chocolate chips in a medium bowl. Add the dry ingredients to the chocolate mixture. Stir until just blended.
• Divide the batter among the prepared muffin pans. Bake for 20 to 25 minutes or until a tester inserted into the center of a cupcake comes out with no crumbs attached. Cool the cupcakes completely before dipping, about 1 hour.
• For the Ganache:
• Place the chocolate chips in a small bowl. Combine the heavy cream and vanilla extract in a small saucepan over medium-low heat. Cook until small bubbles appear on the outside edge of the cream. Pour the hot cream mixture over the chocolate chips. Using a fork, gently stir until all the chocolate is melted and the mixture is smooth.
• Dip the tops of each cupcake in the ganache and transfer to a baking sheet. Place the dipped cupcakes in the refrigerator to set, about 15 to 20 minutes. Allow cupcakes to return to room temperature before serving.
• Cook's Note: For puffier cupcakes allow the batter to rest in the muffin pans for 20 minutes before baking.

CHOCOLATE CHIP COOKIE CUPCAKES

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.

CHOCOLATE CHIP CANNOLI CUPCAKE

Steps:

• For the cupcakes: Preheat the oven to 350 degrees F. Line regular sized cupcake pans with 24 liners.
• Sift the flour, baking powder, baking soda, and salt in a bowl. Set aside. In a mixing bowl fitted with a whisk attachment, beat the eggs and sugar until light in color and fluffy. Scrape down the sides of the bowl. Add the oil and vanilla. Mix until incorporated. Add the sour cream. Mix until just incorporated. Add the dry ingredients to the wet mixture, and mix until just blended.
• Fill the cupcake liners three-quarters full with batter and bake until baked through and golden brown, 18 to 22 minutes. Cool completely.
• For the cannoli cream: In a mixing bowl fitted with the whisk attachment, beat the ricotta, confectioners' sugar, and vanilla on medium speed for about 5 minutes. Stir in the mini morsels.
• For the whipped cream: Beat the cream and sugar together in a mixing bowl fitted with a whisk attachment until the cream is whipped.
• To assemble: Using a small knife, cut on an angle directly into top of the vanilla cupcake in a circular pattern, staying within the perimeter of the top, removing the inside of the cupcake in one piece. Using a spoon or small scoop, fill the inside of the cupcake with Chocolate Chip Cannoli Cream. Place the top of the cupcake back on, putting a little pressure so that the top is pressed into the cream, holding it in place. Top with a dollop of Fresh Whipped Cream and garnish with mini morsels.

ORANGE & CHOCOLATE CHIP CUPCAKES

Steps:

• Pre-heat the oven to 200C/400F degrees.
• Whisk together the butter and sweetener.
• Whisk the eggs, coconut milk, orange juice and rind.
• Add the coconut flour, baking powder and salt, and whisk until there are no lumps and there is a smooth batter. Add a tablespoon of water if the mixture is a bit too stiff.
• Gently fold in the chocolate chips.
• Pour into cupcake cups or a greased muffin tray.
• Bake for 25-30 minutes and allow to cool.
• Eat and enjoy!

CHOCOLATE CHIP CUPCAKES

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.

ZUCCHINI CHOCOLATE CHIP CUPCAKES

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease and flour 18 muffin cups or use paper liners. Mix together the flour, baking soda, salt, cinnamon, nutmeg and hot chocolate mix. Set aside.
• In a large bowl, cream together the butter, olive oil and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the sour milk and vanilla. Beat in the flour mixture, just until incorporated. Stir in the grated zucchini and chocolate chips. Pour batter into prepared pan.
• Bake in the preheated oven for 25 to 30 minutes, or until the top of the cupcakes springs back when lightly pressed. Cool in pans over a wire rack for at least 10 minutes before removing from baking cups. They are really gooey fresh from the oven!

PEANUT BUTTER AND CHOCOLATE CHIP CUPCAKES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a muffin tin with paper liners.
• Whisk flour, baking powder, and salt together in a bowl.
• Combine brown sugar, peanut butter, and butter in another bowl; beat together with an electric mixer until creamy. Beat in egg and vanilla extract. Mix in flour mixture and milk; beat until smooth. Fold chocolate chips into the batter.
• Spoon batter into the prepared muffin tin.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes. Transfer to a wire rack to cool, about 30 minutes.

BANANA CHOCOLATE CHIP CUPCAKES

Steps:

• for Banana Chocolate Chip Cupcakes:.
• Preheat oven to 350 degrees. Line 2 standard (6 cup) muffin tins with paper liners; set aside.
• Combine the sugar, flour, baking soda, baking powder, cinnamon and salt in a bowl.
• In a separate bowl combine the eggs, melted butter (you can microwave it), vanilla and banana mash.
• Pour the wet mixture into the dry and stir ONLY until you can no longer see the dry ingredients.
• Gently mix in the chocolate chips.
• Drop batter into the 12 cups, filling each about 3/4 full.
• Bake cupcakes for 25 minutes (you'll know they're done if an inserted toothpick comes out clean).
• Remove cupcakes from tins and let cool for about 1 hour, preferably on a wire rack.
• for Buttercream Frosting:.
• Dice the butter.
• Using an electric mixer, mix together all ingredients until the mixture looks and feels like frosting, about 3 minutes.
• Use a butter knife to spread the frosting onto the cooled cupcakes. Decorate with additional banana slices, chocolate chips or coconut flakes.

CHOCOLATE CHIP COOKIE DOUGH + CUPCAKE = THE BEST CUPCAKE. EVER.

Steps:

• Whisk together the flour, baking soda, and sea salt; set aside. Beat the butter, white sugar, and brown sugar with an electric mixer in a large bowl until smooth. Add 1 egg and the vanilla extract and beat until smooth. Mix in the flour mixture until just incorporated. Fold in the chocolate chips; mixing just enough to evenly combine. Form the dough into tablespoon-sized balls; place onto a baking sheet, and freeze until solid, about 2 hours.
• Preheat an oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners.
• Beat 3 eggs in a large bowl with an electric mixer to break up. Add the cake mix, water, and canola oil; continue beating for 2 minutes on medium speed. Spoon into the prepared cupcake liners, filling each 2/3 full. Place a frozen cookie dough ball on the top center of each cupcake.
• Bake in the preheated oven until a toothpick inserted into the cake portion of the cupcake (not the cookie dough ball) comes clean, about 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

VERY VANILLA CHOCOLATE CHIP CUPCAKES

Steps:

• Preheat oven to 350°F Line a muffin pan with paper liners.
• In a small bowl, mix together flour, baking powder and salt.
• In a large bowl, using an electric mixer, beat together sugar and butter until well combined. Add eggs, one at a time, beating well after each addition. Beat in vanilla extract. Alternately beat in flour mixture and milk, making three additions of flour mixture and two of milk, beating until smooth. Stir in chocolate chips.
• Scoop batter into prepared pan. Bake in preheated oven for 23 to 28 minutes or until golden and tops of cupcakes spring back when lightly touched. Let cool in pan on rack for 10 minutes. Remove from pan and let cool completely on rack.
• Top cooled cupcakes with favorite frosting.

WHITE CHOCOLATE CHIP CUPCAKES

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.

CHOCOLATE CHIP CHOCOLATE CUPCAKES

Steps:

• Mix the caster sugar and butter in a large bowl with a wooden spoon or electric whisk.
• Add a small amount of egg into the mixture and blend in. Repeat adding small amounts of egg and blending until all egg is mixed in and the mixture is creamy. Then add the vanilla.
• Mix the flour, baking powder and cocoa in another bowl then sieve into the egg, sugar and butter mix then fold in until no powder is visible and the mix is smooth. Finally mix in the chocolate chips.
• Spoon the mixture in to paper cupcake cases and then bake in oven for 20 - 25 minutes at 160 degrees C.
• For the topping mix the butter and icing sugar. Mix the cocoa powder with the some milk to form a creamy paste then add to butter and sugar. Add more milk if required to make piping easier.
• When the cakes have cooled down pipe the topping mix on the top and then sprinkle with more white chocolate.

THE BEST CHOCOLATE CUPCAKES

Steps:

• For the cake: Preheat the oven to 350 degrees F. Line two 12-cup muffin tins with paper liners.
• Whisk together the cake flour, cocoa powder, granulated sugar, baking powder, baking soda and salt in the bowl of a stand mixer. Whisk together the buttermilk, coffee, oil, eggs and vanilla in a separate bowl.
• Pour half of the wet ingredients into the dry ingredients and beat on low speed just until combined. Scrape down the bowl then add the remaining wet ingredients and beat to combine. Scrape down the bowl and paddle. Increase the speed to medium and beat for a full minute.
• Fill the prepared cupcake tins 2/3 of the way full. Bake until a toothpick inserted in the center of each comes out clean and the top springs back when lightly pressed, 15 to 18 minutes.
• For the frosting: Melt the chocolate in a medium heatproof bowl set over simmering water in a medium saucepan. Remove from the simmering water and let it cool until room temperature, about 30 minutes.
• Beat the butter and salt in a large bowl with an electric mixer on high speed until light and fluffy, about 2 minutes. Reduce the speed to low, drizzle in the melted chocolate and beat until completely blended. Gradually beat in the confectioners' sugar, cocoa powder and vanilla. Increase the speed to high and beat until light and fluffy, about 2 minutes.
• Transfer the frosting to a pastry bag fitted with a large star tip. Decoratively pipe the frosting onto the cupcakes.

EASY CHOCOLATE CHIP CUPCAKES

Steps:

• Preheat the oven to 190C/375F/Gas mark 5. Prepare your cupcake tray with the cases needed.
• Put the butter/margarine in with the caster sugar and use an electric whisk to beat until light and fluffy.
• Slowly whisk in the eggs a bit at a time so that they don't curdle. Once fully whisked add the vanilla essence.
• Sift the flour into the mixture and fold it using a spatula so as to get all of the flour mixed. Once consistent, add the chocolate chips and fold them in as well.
• Use two tea spoons to spoon the mixture into the cases until they're 3/4 full. Place in the oven for 15-20 minutes, check regularly with a cocktail stick (if they are undercooked the cocktail stick will come out with mixture on it). Once cupcakes are done place on a cooling rack until cool.
• Dust with icing sugar and enjoy!