Decadent Chocolate Chip Cupcake Recipe
Who wants a Chocolate Chip Cupcake Recipe??
Add this decadent Chocolate Chip Cupcake to your baking collection - shared by brandysbaking
2 1/2 cups flour
1 cup unsweetened cocoa powder
1 tsp instant espresso powder
1/2 tsp salt
1 1/2 tsp baking soda
2 cups sugar
2/3 cup canola oil
2 tsp vanilla
1 1/2 cup buttermilk
1 small tub of prepared cookie dough
24 mini chocolate chip cookies
Mini-chocolate chips or chocolate sprinkles
For the Frosting:
3 sticks unsalted butter (at room temperature)
pinch of Salt
1 tablespoon clear vanilla extract
5-6 cups powdered sugar, sifted
4-6 tablespoons heavy cream or milk
Preheat oven to 350 degrees fahrenheit. Line 2 cupcake/muffin pans with paper liners (24) and set aside.
In a small bowl, mix together flour, cocoa powder, baking soda, espresso powder and salt. Stir with a whisk or fork to combine.
In a large bowl, whisk together sugar, oil, eggs and vanilla until smooth. Alternately whisk in flour mixture and buttermilk, beginning and ending with flour mixture; whisk until smooth.
Scoop batter into prepared pans. Place about 1 tsp of cookie dough into the center of each cupcake and press down lightly, making sure to cover dough with batter.
Bake for 22-24 minutes or until tops of cupcakes spring back when lightly touched. Let cool in pan on rack for 5-8 minutes. Remove from pan and let cool completely on rack.
In a large mixing bowl, cream butter until fluffy. Slowly add in powdered sugar, and continue creaming until well blended. Add salt, vanilla, and 3 tablespoons of heavy cream or milk. Blend on low speed until moistened. Add an additional 1 to 3 tablespoons of heavy cream or milk until you reach the desired consistency. Beat at high speed until frosting is smooth and fluffy.
Frost the cupcakes and decorate with mini-chocolate chip cookies and mini-chocolate chips and/or sprinkles.
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