Ingredients with Measurements:
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, at room temperature
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup milk
- 1/2 cup chocolate chips
- Hanukkah gelt coins, for decoration
Special equipment needed:
- Cupcake tin
- Cupcake liners
- Electric mixer
- Piping bag with a star tip
Step-by-step instructions:
1. Preheat the oven to 350°F and line a cupcake tin with cupcake liners.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a large bowl, cream the butter and sugar together until light and fluffy.
4. Beat in the eggs, one at a time, and then add the vanilla extract.
5. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, and mix until just combined.
6. Fold in the chocolate chips.
7. Fill each cupcake liner 2/3 full with batter.
8. Bake for 18-20 minutes or until a toothpick inserted into the center of a cupcake comes out clean.
9. Let the cupcakes cool completely before decorating.
10. To decorate, melt the Hanukkah gelt coins in a microwave-safe bowl in 30-second intervals until fully melted.
11. Dip the top of each cupcake into the melted chocolate and let it set.
12. Fill a piping bag with a star tip with the remaining melted chocolate and pipe a swirl on top of each cupcake.
13. Place a Hanukkah gelt coin on top of each cupcake.
Time:
Preparation time: 20 minutes
Cooking time: 18-20 minutes
Temperature:
350°F
Serving size:
12 cupcakes
Nutritional information:
Calories: 280
Fat: 13g
Saturated Fat: 8g
Cholesterol: 60mg
Sodium: 120mg
Carbohydrates: 38g
Fiber: 1g
Sugar: 27g
Protein: 3g
Substitutions for ingredients:
- You can use any type of chocolate chips you prefer.
- You can use any type of milk you prefer, such as almond milk or soy milk.
Variations:
- You can add 1 tsp of cinnamon to the dry ingredients for a cinnamon chocolate chip cupcake.
- You can add 1/2 cup of chopped nuts, such as pecans or walnuts, to the batter for a nutty chocolate chip cupcake.
Tips and tricks:
- Make sure the butter is at room temperature before creaming it with the sugar.
- Do not overmix the batter, as this can result in tough cupcakes.
- Let the cupcakes cool completely before decorating to prevent the chocolate 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 sprinkle some powdered sugar on top for a festive touch.
Garnishes:
You can garnish the cupcakes with additional chocolate chips or sprinkles.
Pairings:
Serve the cupcakes with a cup of hot cocoa or coffee.
Suggested side dishes:
These cupcakes are a dessert and do not require any side dishes.
Troubleshooting advice:
- If the cupcakes are too dry, try adding an extra tablespoon of milk to the batter.
- If the cupcakes are too wet, try adding an extra tablespoon of flour to the batter.
Food safety advice:
Make sure to properly store the cupcakes in an airtight container to prevent any contamination.
Food history:
Hanukkah gelt is a traditional Jewish treat that consists of chocolate coins wrapped in gold or silver foil. It is often given as a gift during the holiday of Hanukkah.
Flavor profiles:
These cupcakes have a sweet and chocolatey flavor.
Serving suggestions:
Serve these cupcakes as a dessert during Hanukkah celebrations.
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Taste: Rich, Sweet, Chocolatey, Moist, Decadent