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Chocolate Chip Cupcakes




Source of Recipe


Cooking Pleasures, 7/06






Recipe Introduction


These moist cupcakes are loaded with chocolate chips, ensuring a chocolate jolt in every bite. A hint of almond rounds out the flavor.





List of Ingredients



• CUPCAKES:
  
• 1 1/4 cups all-purpose flour
  
• 1 tsp baking powder
  
• 1/8 tsp salt
  
• 1 cup sugar
  
• 1/2 cup unsalted butter, softened
  
• 2 eggs
  
• 1 tsp vanilla extract
  
• 1/2 cup whole milk
  
• 1 cup miniature semisweet chocolate chips
  
• FROSTING:
  
• 3 oz cream cheese, softened
  
• 2 T unsalted butter, softened
  
• 1/2 tsp vanilla extract
  
• 1/8 tsp almond extract
  
• 1 1/4 cups powdered sugar
  
• 1/4 cup semisweet miniature chocolate chips
  






Instructions



1. Heat oven to 350. Line 12 muffin cups with paper liners. In medium bowl, whisk together flour, baking powder and salt.
   
2. In large bowl, beat sugar and 1/2 cup butter at medium speed 2 minutes or until smooth and creamy. Add eggs one at a time, beating well after each addition. Beat in 1 tsp vanilla. At low speed, alternately beat in flour mixture with milk until incorporated, beginning and ending with flour mixture. Stir in 1 cup chocolate chips. Fill paper liners about three-fourths full with batter.
   
3. Bake 23 to 28 minutes or until toothpick inserted in center comes out with just a few crumbs attached. Cool in pan on wire rack 15 minutes. Remove from pan; cool completely.
   
4. In large bowl, beat cream cheese and 2 T butter at medium speed until blended and smooth. Beat in 1/2 tsp vanilla and almond extract. At low speed, beat in powdered sugar until blended and smooth. Spread cupcakes with frosting; sprinkle with 1/4 cup chocolate chips.
   






Final Comments


Makes 12 cupcakes