Ingredients with Measurements:
- 1 1/2 cups all-purpose flour
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup whole milk
- 1 teaspoon vanilla extract
- 1 cup semisweet chocolate chips
Special equipment needed:
- Cupcake pan
- Cupcake liners
- Electric mixer
- Mixing bowls
- Measuring cups and spoons
- Wire rack
Step-by-step instructions:
1. Preheat the oven to 350°F (180°C) and line a cupcake pan with cupcake liners.
2. In a mixing bowl, cream the softened butter and granulated sugar together using an electric mixer until light and fluffy.
3. Add in the eggs one at a time, mixing well after each addition.
4. In a separate bowl, whisk together the flour, baking powder, and salt.
5. Gradually add the dry ingredients to the butter mixture, alternating with the milk, until everything is well combined.
6. Stir in the vanilla extract and chocolate chips.
7. Divide the batter evenly among the cupcake liners, filling them about 2/3 full.
8. Bake for 18-20 minutes or until a toothpick inserted in the center of a cupcake comes out clean.
9. Remove the cupcakes from the oven and let them cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Time:
Preparation time: 15 minutes
Cooking time: 18-20 minutes
Total time: 35 minutes
5. Temperature:
350°F (180°C)
Serving size:
This recipe makes 12 cupcakes.
Nutritional information:
Calories: 290
Fat: 13g
Saturated Fat: 8g
Cholesterol: 60mg
Sodium: 150mg
Carbohydrates: 40g
Fiber: 1g
Sugar: 28g
Protein: 4g
Substitutions for ingredients:
- You can use salted butter instead of unsalted butter, but reduce the amount of salt in the recipe by half.
- You can use any type of milk you prefer, such as skim, 1%, or 2% milk.
- You can use dark chocolate chips instead of semisweet chocolate chips.
Variations:
- Add chopped nuts, such as pecans or walnuts, to the batter for extra crunch.
- Add a teaspoon of instant coffee or espresso powder to the batter for a mocha flavor.
- Top the cupcakes with a dollop of whipped cream or frosting for extra sweetness.
Tips and tricks:
- Make sure the butter is softened to room temperature before creaming it with the sugar to ensure a smooth batter.
- Do not overmix the batter once the dry ingredients are added, as this can result in tough cupcakes.
- Use an ice cream scoop to evenly distribute the batter among the cupcake liners.
- Let the cupcakes cool completely before frosting them to prevent the frosting from melting.
Storage instructions:
Store the cupcakes in an airtight container at room temperature for up to 3 days.
Reheating instructions:
Microwave the cupcakes for 10-15 seconds to warm them up before serving.
Presentation ideas:
Arrange the cupcakes on a platter and dust them with powdered sugar for a simple presentation.
Garnishes:
Top the cupcakes with chocolate shavings or sprinkles for a festive touch.
Pairings:
Serve the cupcakes with a glass of cold milk or a hot cup of coffee.
Suggested side dishes:
These cupcakes are a dessert on their own and do not require any side dishes.
Troubleshooting advice:
- If the cupcakes are dry, try reducing the baking time by a few minutes.
- If the cupcakes are too dense, make sure you are not overmixing the batter.
- If the cupcakes are sinking in the middle, make sure you are not opening the oven door too often while they are baking.
Food safety advice:
Make sure to wash your hands and all utensils thoroughly before and after handling food to prevent the spread of bacteria.
Food history:
Cupcakes originated in the United States in the late 19th century and were originally baked in teacups.
Flavor profiles:
These chocolate chip cupcakes are sweet, buttery, and chocolatey.
Serving suggestions:
Serve these cupcakes as a dessert at a party or as a sweet treat for a special occasion.
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Taste: Sweet, Rich, Chocolatey, Moist