Chip Lovers Cupcakes Recipe 465

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CHOCOLATE CHIP CUPCAKES



Chocolate Chip Cupcakes image

These crowd-pleasing cupcakes are quick, moist and yummy! -Paula Zsiray, Logan, Utah

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 2-1/2 dozen.

Number Of Ingredients 8

1 package yellow cake mix (regular size)
1 package (3.4 ounces) instant vanilla pudding mix
1 cup water
1/2 cup canola oil
4 large eggs
1 cup miniature semisweet chocolate chips
1 can (16 ounces) chocolate or vanilla frosting
Additional miniature semisweet chocolate chips, optional

Steps:

  • In a large bowl, combine the cake and pudding mixes, water, oil and eggs; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Stir in chocolate chips. , Fill paper-lined muffin cups two-thirds full. Bake at 375° for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing to wire racks to cool completely. Frost cupcakes. Sprinkle with additional chips if desired.

Nutrition Facts : Calories 215 calories, Fat 10g fat (3g saturated fat), Cholesterol 28mg cholesterol, Sodium 199mg sodium, Carbohydrate 30g carbohydrate (21g sugars, Fiber 1g fiber), Protein 2g protein.

CHOCOLATE CHIP AND MASCARPONE CUPCAKES - GIADA DE LAURENTIIS



Chocolate Chip and Mascarpone Cupcakes - Giada De Laurentiis image

Chocolate lovers will love these (Chocolate cupcakes with chocolate chips topped with a chocolate ganache!). This is one of Giada's recipes. It makes a lot so it's good to bring to a party.

Provided by Ewalla

Categories     Dessert

Time 1h55m

Yield 25 cupcakes, 25 serving(s)

Number Of Ingredients 15

5 ounces unsweetened chocolate, chopped
1 cup water
1/3 cup mascarpone cheese, at room temperature
2 1/4 cups sugar
1 cup vegetable oil
3 large eggs
1 tablespoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon fine sea salt
1/2 teaspoon baking powder
1 cup semi-sweet chocolate chips (recommended ( Nestle morsels)
1 cup semi-sweet chocolate chips (recommended ( Nestle morsels)
2/3 cup heavy whipping cream
1/2 teaspoon vanilla extract

Steps:

  • For the Cupcakes:
  • Line muffin cups with paper liners
  • Place an oven rack in the center of the oven and preheat to 325 degrees F.
  • Combine the unsweetened chocolate and water in a small saucepan over medium-low heat. Stir constantly until the chocolate is melted, about 2 minutes. Cool for 2 minutes. Whisk in the mascarpone cheese until the mixture is smooth.
  • Beat the sugar, oil, eggs, and vanilla in a large bowl for 30 seconds. Stir in the mascarpone mixture. Whisk the flour, baking soda, salt, baking powder, and chocolate chips in a medium bowl. Add the dry ingredients to the chocolate mixture. Stir until just blended.
  • Divide the batter among the prepared muffin pans. Bake for 20 to 25 minutes or until a tester inserted into the center of a cupcake comes out with no crumbs attached. Cool the cupcakes completely before dipping, about 1 hour.
  • For the Ganache:
  • Place the chocolate chips in a small bowl. Combine the heavy cream and vanilla extract in a small saucepan over medium-low heat. Cook until small bubbles appear on the outside edge of the cream. Pour the hot cream mixture over the chocolate chips. Using a fork, gently stir until all the chocolate is melted and the mixture is smooth.
  • Dip the tops of each cupcake in the ganache and transfer to a baking sheet. Place the dipped cupcakes in the refrigerator to set, about 15 to 20 minutes. Allow cupcakes to return to room temperature before serving.
  • Cook's Note: For puffier cupcakes allow the batter to rest in the muffin pans for 20 minutes before baking.

Nutrition Facts : Calories 326.5, Fat 18.8, SaturatedFat 7, Cholesterol 31, Sodium 165.2, Carbohydrate 40, Fiber 2.1, Sugar 25.5, Protein 3.7

CHIP LOVER'S CUPCAKES RECIPE - (4.6/5)



Chip Lover's Cupcakes Recipe - (4.6/5) image

Provided by Nicole S

Number Of Ingredients 15

BUTTERCREAM FROSTING:
1 package white cake mix (regular size)
1/4 cup butter, softened
1/4 cup packed brown sugar
2 T sugar
1/3 cup all-purpose flour
1/4 cup confectioners' sugar
1/4 cup miniature semisweet chocolate chips
1/2 cup butter, softened
1/2 cup shortening
4-1/2 cups confectioners' sugar
4 T 2% milk, divided
1-1/2 teaspoons vanilla extract
1/4 cup baking cocoa
18 miniature chocolate chip cookies

Steps:

  • 1. Prepare cake batter according to package directions; set aside. For filling, in a small bowl, cream butter and sugars until light and fluffy. Gradually beat in flour and confectioners' sugar until blended. Fold in chocolate chips. 2. Fill paper-lined muffin cups half full with cake batter. Drop filling by tablespoonfuls into the center of each; cover with remaining batter. 3. Bake at 350° for 20-22 minutes or until a toothpick inserted in cake comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. 4. For frosting, in a large bowl, cream the butter, shortening and confectioners' sugar until smooth. Beat in 3 tablespoons milk and vanilla until creamy. Set aside 1 cup frosting; frost cupcakes with remaining frosting. 5. Stir baking cocoa and remaining milk into reserved frosting. Cut a small hole in a corner of a pastry or plastic bag; insert star tip. Fill bag with chocolate frosting. Pipe a rosette on top of each cupcake; garnish with a cookie.

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