Mini-Choco Cupcakes

Name: Mini-Choco Cupcakes
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 24 regular or 48 mini cupcakes.
Cuisine: Comfort Food Desserts, Comfort Food Recipes
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

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

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.

Nutrition Facts

1 each: 217 calories, 11g fat (6g saturated fat), 57mg cholesterol, 185mg sodium, 28g carbohydrate (17g sugars, 1g fiber), 3g protein.

Originally published as Mini-Choco Cupcakes in Taste of Home April/May 1993

Reviews

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Average Rating:

Evelynsolis

Feb 24, 2015

I like this recipe
babbikahan

Aug 5, 2010

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.