Mini-Choco Cupcakes
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
Ingredients
- 2-1/2 cups all-purpose flour
- 2-1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup butter, softened
- 1-1/2 cups sugar
- 1-1/2 teaspoons vanilla extract
- 4 large eggs
- 1 cup whole milk
- 1 cup semisweet mini chocolate chips
- Confectioners' sugar
Reviews
I like this recipe
These were true to the description given - somewhat less dense than a muffin, but not light and fluffy like other cupcakes. They did taste good, and the chocolate chips are a nice touch. Personally, I prefer a lighter, fluffier cupcake, and these were more similar to muffins, but still good. They don't puff up much, so fill the cups almost to the top, but they do develop a rounded top like a muffin does. They should be baked only till the tops are dry and should not be allowed to brown. You probably wouldn't frost these.