Chocolate Chip Cupcakes Recipes

CHOCOLATE CHIP CUPCAKES WITH CHOCOLATE CHIP FROSTING

Steps:

• Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Whisk dry ingredients in a large bowl. Cream butter and sugar with a mixer until light and fluffy.
• Reduce speed to low. Mix milk and vanilla in a bowl. Add dry ingredients to butter mixture in 3 additions, alternating with wet ingredients and ending with dry. Scrape sides of bowl. Beat egg whites to stiff peaks, and fold into batter. Fold in chocolate chips. Divide batter among muffin cups, filling each 2/3 full.
• Bake cupcakes until testers inserted into centers come out clean, about 22 minutes. Let cool in tins on wire racks. (Unfrosted cupcakes will keep, covered, for up to 3 days.) Frost with chocolate chip frosting, and serve immediately.

CHOCOLATE CHIP CUPCAKES

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.

CHOCOLATE CHIP CUPCAKES

Steps:

• Preheat the oven at 325°F Insert liners into medium cupcakes pans.
• Prepare cupcakes. In a bowl, sift flour, baking powder, salt and baking soda.
• Place butter, sugar, vanilla and almond extracts in mixing bowl, beating on medium speed until mixture is light and airy.
• Reduce speed to low, add eggs one at a time, mixing well.
• 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.
• Add chocolate chips to mixture and stir.
• Fill the cupcake liners two-thirds full.
• Bake for 20-25 minutes, or until cupcakes are springy to the touch and a toothpick inserted in cupcake's center comes out clean.
• Remove from oven and cool on wire rack for 10 minutes.
• Prepare frosting: in a bowl placed over a pot of hot water, melt chocolate and butter, mixing until texture is smooth.
• Add salt, condensed milk, and corn syrup, mix.
• Remove from heat and set aside tio cool. When frosting cools and sets, spread a heaping tablespoon on top of each cupcake.

CHOCOLATE CHIP COOKIE DOUGH + CUPCAKE = THE BEST CUPCAKE. EVER.

Steps:

• Whisk together the flour, baking soda, and sea salt; set aside. Beat the butter, white sugar, and brown sugar with an electric mixer in a large bowl until smooth. Add 1 egg and the vanilla extract and beat until smooth. Mix in the flour mixture until just incorporated. Fold in the chocolate chips; mixing just enough to evenly combine. Form the dough into tablespoon-sized balls; place onto a baking sheet, and freeze until solid, about 2 hours.
• Preheat an oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners.
• Beat 3 eggs in a large bowl with an electric mixer to break up. Add the cake mix, water, and canola oil; continue beating for 2 minutes on medium speed. Spoon into the prepared cupcake liners, filling each 2/3 full. Place a frozen cookie dough ball on the top center of each cupcake.
• Bake in the preheated oven until a toothpick inserted into the cake portion of the cupcake (not the cookie dough ball) comes clean, about 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

WHITE CHOCOLATE CHIP CUPCAKES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line 10 cups of a muffin tin with paper liners.
• Place sugar and eggs into the bowl of a stand mixer and beat using the paddle attachment until fluffy and pale yellow in color.
• Heat milk in a saucepan over medium heat. Bring just to a boil and add white chocolate chips. Whisk until smooth. Pour mixture over sugar mixture and beat for 1 minute. Add vanilla extract and mix until combined. Fold in flour and baking powder using a rubber spoon until just incorporated, being careful not to overmix. Fold in melted butter.
• Fill each prepared muffin cup 2/3-full with batter.
• Bake in the preheated oven until cupcakes have risen and are just firm to the touch, 20 to 25 minutes. Remove from the oven and transfer to a wire rack to cool.

CHOCOLATE CHIP CUPCAKES

Steps:

• Preheat oven to 375°F.
• Cream margarine, sugars, and vanilla; beat in egg.
• Sift and stir in flour, baking powder, and salt.
• Spoon into 12 well-greased or paper-lined muffin cups.
• Bake for 10-12 minutes; remove from oven.
• For topping: combine in small bowl salt, egg, and brown sugar.
• Stir in chocolate chips, nuts, and vanilla.
• Spoon over hot cupcakes.
• Return to oven and bake for 12 minutes or until golden brown.
• Immediately remove from muffin pan and cool on a wire rack.

PUMPKIN CHIP CUPCAKES

Steps:

• In a large bowl, combine the first 7 ingredients. Combine the eggs, pumpkin, oil, honey and water. Stir into dry ingredients just until combined; fold in walnuts and chocolate chips., Fill greased or foil-lined muffin cups three-fourths full. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a small bowl, beat the cream cheese, butter and vanilla until fluffy. Gradually beat in confectioners' sugar until smooth. Frost cupcakes.

EASY CHOCOLATE CHIP CUPCAKES

Steps:

• Preheat the oven to 190C/375F/Gas mark 5. Prepare your cupcake tray with the cases needed.
• Put the butter/margarine in with the caster sugar and use an electric whisk to beat until light and fluffy.
• Slowly whisk in the eggs a bit at a time so that they don't curdle. Once fully whisked add the vanilla essence.
• Sift the flour into the mixture and fold it using a spatula so as to get all of the flour mixed. Once consistent, add the chocolate chips and fold them in as well.
• Use two tea spoons to spoon the mixture into the cases until they're 3/4 full. Place in the oven for 15-20 minutes, check regularly with a cocktail stick (if they are undercooked the cocktail stick will come out with mixture on it). Once cupcakes are done place on a cooling rack until cool.
• Dust with icing sugar and enjoy!