Mini-Choco Cupcakes
Taste of Home
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Cupcakes should be more than just cake batter divided into muffin tins. True cupcakes are not as crumbly as cake, but have a lighter texture than muffins.—Anette Stevens, Olds, Alberta
SERVINGS: 24
CATEGORY: Dessert
METHOD: Baked
TIME: Prep: 20 min. Bake: 15 min.
Ingredients:
- 2-1/2 cups all-purpose flour
- 2-1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup butter or margarine, softened
- 1-1/2 cups sugar
- 1-1/2 teaspoons vanilla extract
- 4 eggs
- 1 cup milk
- 1 cup semisweet mini chocolate chips
- Confectioners' sugar
Directions:
In a medium bowl, sift together flour, baking powder and salt; set aside. In a large bowl, beat butter and sugar. Add vanilla. Add eggs, one at a time, beating well after each addition. Alternately add dry ingredients and milk, beginning and ending with dry ingredients; beat well after each addition. Stir in chocolate chips. Line regular or mini muffin cups with baking papers. Fill each two-thirds full. Bake at 400° for 14 to 16 minutes or until muffins tests done. Cool. Dust with confectioners' sugar. Yield: 24 regular or 48 mini cupcakes.