Recipes Discovered – Recipes

Read my review of this recipe.

Ingredients:

Filling:

• 6 tablespoons butter, softened
• 6 tablespoons brown sugar
• 3 tablespoons sugar
• 1/2 cup flour
• 3/8 cup powdered sugar
• 1/2 cup mini chocolate chips

Batter:

• 2 3/4 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1 cup (2 sticks) unsalted butter, softened
• 2 cups sugar
• 4 large eggs, at room temperature
• 1 cup milk
• 1 tablespoon vanilla extract

Frosting:

• 1 cup chocolate chips
• 2/3 cup (11 tablespoons) butter
• 4 cups powdered sugar
• 1 tablespoon vanilla extract
• 1-3 tablespoons milk or cream

Directions:

Preheat oven to 350 degrees F. Line 24 muffin cups with cupcake papers.

To make the filling, cream the butter and both sugars. Beat in the flour and powdered sugar until blended. Fold in the chocolate chips. Divide into 24 balls and set aside.

To make the batter, combine the flour, baking powder, and salt. Set aside.

In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. Add the sugar gradually and beat until fluffy, about 3 minutes. Add the eggs, 1 at a time, beating well after each addition. Add the dry ingredients in 3 parts, alternating with the milk and vanilla. With each addition, beat until the ingredients are incorporated but do not over beat. Using a rubber spatula, scrape down the batter in the bowl to make sure the ingredients are well blended. Carefully spoon the batter into the cupcake liners, filling them about 3/4 full. Drop a filling ball into the center of each cupcake.

Bake for 20 to 25 minutes, or until a cake tester inserted into the center of the cupcake comes out clean.

Remove from the tins and cool completely on a wire rack before icing.

To make the frosting, melt the chocolate in a microwave-safe bowl. Combine the melted chocolate with the butter, and beat until well blended. Gradually beat in the powdered sugar and vanilla. Add enough milk or cream to make a spreadable frosting.

When cupcakes are cook, spread a thin layer of frosting over each cupcake.

Makes 24 cupcakes.

Nutrition:

Substitutions:

I spread some of the cupcake batter over the filling balls and they ended up sinking to the bottom – not sure if that’s why or not, but something to think about for next time. The frosting was a little too sweet for me as well. I liked the chocolate though, so maybe a ganache would be better. The cupcakes themselves were good, just need a little tweaking to get a thumbs up.

Recipe adapted from Taste of Home and Magnolia Bakery.