Ingredients with Measurements:
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup butter, softened
- 1 1/2 cups granulated sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 1/2 cup sour cream
- 1/2 cup mini semi-sweet chocolate chips
- 1/2 cup mini milk chocolate chips
- 1/2 cup mini white chocolate chips
- 1/2 cup mini dark chocolate chips
- 1/2 cup mini peanut butter chips
Special Equipment Needed:
- 12-cup muffin tin
- 12 cupcake liners
- Electric mixer
- Whisk
- Spatula
Step-by-Step Instructions:
1. Preheat oven to 350°F. Line a 12-cup muffin tin with cupcake liners.
2. In a medium bowl, whisk together the flour, baking soda, baking powder, and salt.
3. In a large bowl, beat together the butter and sugar until light and fluffy.
4. Add the eggs one at a time, beating until combined.
5. Add the vanilla extract and sour cream and mix until combined.
6. Slowly add the dry ingredients to the wet ingredients and mix until just combined.
7. Fold in the mini chocolate chips and peanut butter chips.
8. Divide the batter evenly among the cupcake liners.
9. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
10. Allow to cool completely before frosting.
Time:
Preparation Time: 15 minutes
Cooking Time: 18-20 minutes
Temperature: 350°F
Serving Size: 12 cupcakes
Nutritional Information (per cupcake):
Calories: 350
Fat: 17g
Carbohydrates: 44g
Protein: 4g
Substitutions for Ingredients:
- All-purpose flour can be substituted with gluten-free flour.
- Butter can be substituted with vegan butter or coconut oil.
- Granulated sugar can be substituted with coconut sugar or maple syrup.
- Sour cream can be substituted with plain Greek yogurt.
Variations:
- Add 1/2 cup of chopped nuts to the batter.
- Use different types of chocolate chips such as dark, milk, or white.
- Add 1/2 teaspoon of ground cinnamon to the batter.
Tips and Tricks:
- Make sure the butter is softened before adding it to the sugar.
- Use a rubber spatula to fold in the chocolate chips.
- Use an ice cream scoop to evenly divide the batter among the cupcake liners.
Storage Instructions:
Store the cupcakes in an airtight container at room temperature for up to 3 days.
Reheating Instructions:
Reheat the cupcakes in the microwave for 15-20 seconds.
Presentation Ideas:
- Top the cupcakes with a swirl of buttercream frosting and a sprinkle of mini chocolate chips.
- Drizzle the cupcakes with melted chocolate.
- Top the cupcakes with a dollop of cookie dough.
Garnishes:
- Sprinkles
- Chopped nuts
- Mini chocolate chips
Pairings:
- Vanilla ice cream
- Hot fudge sauce
- Whipped cream
Suggested Side Dishes:
- Fresh fruit salad
- Roasted vegetables
- Potato chips
Troubleshooting Advice:
- If the cupcakes are too dry, add a tablespoon of milk to the batter.
- If the cupcakes are too dense, add an extra egg to the batter.
Food Safety Advice:
- Make sure to use pasteurized eggs when making the cupcakes.
- Keep the cupcakes refrigerated until ready to serve.
Food History:
Chocolate chip cookies were invented in 1938 by Ruth Wakefield. The cookie dough cupcake is a modern twist on the classic cookie.
Flavor Profiles:
The cupcakes have a sweet, buttery flavor with a hint of chocolate.
Serving Suggestions:
- Serve the cupcakes with a scoop of ice cream.
- Serve the cupcakes with a dollop of whipped cream.
- Serve the cupcakes with a drizzle of hot fudge sauce.
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