VANILLA AND CHOCOLATE CHIP CUPCAKES
Steps:
- Gather the ingredients.
- Heat the oven to 375 F/190 C. Grease and flour cupcake tins or line them with paper liners.
- Using an electric mixer and a large bowl, beat together the butter and sugar until the mixture is light and creamy.
- Add the eggs one at a time, beating well after each addition.
- Stir in the vanilla.
- In a separate medium bowl, whisk together the flour, baking powder, and salt.
- While beating on low speed, add the flour mixture alternately with the milk to the creamed butter and sugar mixture, beating just until a smooth, thick batter forms. Do not overmix.
- Stir the chocolate into the batter now if you like, or add it after you have filled the cupcake liners.
- Spoon the batter into the prepared cupcake tin, filling a little more than half full.
- Bake the cupcakes until set and golden in color, approximately 20 to 25 minutes. The cupcakes are done when a toothpick inserted in the center comes out clean.
- Allow the cupcakes to cool in the pan for several minutes before transferring to a rack to cool completely.
Nutrition Facts : Calories 205 kcal, Carbohydrate 26 g, Cholesterol 52 mg, Fiber 1 g, Protein 3 g, SaturatedFat 6 g, Sodium 63 mg, Sugar 15 g, Fat 10 g, ServingSize 24 cupcakes (24 servings), UnsaturatedFat 0 g
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 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
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
VERY VANILLA CHOCOLATE CHIP CUPCAKES
Make and share this Very Vanilla Chocolate Chip Cupcakes recipe from Food.com.
Provided by Redsie
Categories Dessert
Time 38m
Yield 12 cupcakes, 12 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 267.8, Fat 11.7, SaturatedFat 6.9, Cholesterol 69, Sodium 106.3, Carbohydrate 38.2, Fiber 0.8, Sugar 24.8, Protein 4.1
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