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Chocolate Chip Cupcakes

  • 40minutes
  • 458calories

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Source: www.food.comReport recipe

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsB3, B12, H, D, E
MineralsNatrium, Fluorine, Calcium, Potassium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 591.47 ml white flour

  2. 14.79 ml baking powder

  3. 1 1/53 ml salt

  4. 1 1/53 ml baking soda

  5. 158 1/21 ml butter , at room temperature

  6. 295.73 ml sugar

  7. 14.79 ml vanilla extract

  8. 7 1/39 ml almond extract

  9. 2 eggs

  10. 236 1/29 ml low-fat milk

  11. 118 1/59 ml dark chocolate chips

  12. 158 1/21 ml dark chocolate , coarsely chopped

  13. 51.76 ml butter , at room temperature

  14. 1/4 ml salt

  15. 177.44 ml sweetened condensed milk

  16. 14.79 ml light corn syrup

Instructions Jump to Ingredients ↑

  1. Preheat the oven at 325°F Insert liners into medium cupcakes pans.

  2. Prepare cupcakes. In a bowl, sift flour, baking powder, salt and baking soda.

  3. Place butter, sugar, vanilla and almond extracts in mixing bowl, beating on medium speed until mixture is light and airy.

  4. Reduce speed to low, add eggs one at a time, mixing well.

  5. 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.

  6. Add chocolate chips to mixture and stir.

  7. Fill the cupcake liners two-thirds full.

  8. Bake for 20-25 minutes, or until cupcakes are springy to the touch and a toothpick inserted in cupcake's center comes out clean.

  9. Remove from oven and cool on wire rack for 10 minutes.

  10. Prepare frosting: in a bowl placed over a pot of hot water, melt chocolate and butter, mixing until texture is smooth.

  11. Add salt, condensed milk, and corn syrup, mix.

  12. Remove from heat and set aside tio cool. When frosting cools and sets, spread a heaping tablespoon on top of each cupcake.

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