CHOCOLATE CHIP CUPCAKES



CHOCOLATE CHIP CUPCAKES , .


From www.mybakingaddiction.com trying these out for the Angry birds cupcakes I am making this weekend.


From www.mybakingaddiction.com trying these out for the Angry birds cupcakes I am making this weekend.

Total Time: 35 Minutes, Servings: 24 Servings

Ingredients :
  • For the cupcakes:
  • 1¾ cups cake flour
  • 1¼ cups all purpose flour
  • 1¾ cups granulated sugar
  • 2½ teaspoons baking powder
  • 3/4 teaspoon salt
  • 1 cup unsalted butter softened and cut into ½-inch cubes
  • 4 eggs
  • 1 cup milk I use 1%
  • 1 teaspoon vanilla extract
  • 1 cup mini chocolate chips plus more for garnish
  • For the frosting:
  • 6 cups powdered sugar
  • 1 1/2 cups unsweetened cocoa powder sifted
  • 2 sticks of butter softened (1 cup)
  • 1/3 cup heavy cream or milk
  • 1 teaspoon of vanilla



Instructions :
  • Preheat oven to 350 degrees F. Line two 12-cup cupcake pan with paper liners.
  • In the bowl of a stand mixer, add the cake flour, all purpose flour, sugar, baking powder and salt, and mix together on low speed for 1 minute or until just combined.
  • With the mixer on low speed, add the butter, a few cubes at a time, until all the butter has been added and the mixture resembles coarse sand.
  • Add the eggs one at a time, scraping down the sides of the bowl between additions. Slowly pour in the milk and vanilla and mix until combined.
  • Increase the mixer speed to medium and beat for 2 minutes, until batter is smooth, scraping the sides of bowl as needed. Gently fold in the chocolate chips with a spoon or spatula.
  • Fill the liners 2/3 full and bake for 15-18 minutes until the centers are set and a toothpick inserted into the center comes out clean. Cool in pan for 10 minutes, then remove to a wire rack to cool completely before frosting.
  • For the frosting, mix together the powdered sugar and cocoa powder in a medium bowl.
  • Place the butter in the bowl of a stand mixer and beat until fluffy.
  • Add 3 cups of the sugar mixture to the bowl and beat until smooth (use low speed so the sugar doesn't fly everywhere!). Add 1/2 of the cream and beat until combined.
  • Repeat steps with the remaining sugar and cream.
  • Add vanilla and beat for 1 minute more, or until frosting is smooth and fluffy.
  • Using a piping bag fitted with a star tip, pipe a swirl of frosting on top of each cupcake. Sprinkle with mini chocolate chips.



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From www.mybakingaddiction.com trying these out for the Angry birds cupcakes I am making this weekend.

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