Chocolate Chip Cupcakes
Try this Chocolate Chip Cupcakes recipe made with simple ingredients, and scrumptious chocolate chips.
Try this Chocolate Chip Cupcakes recipe made with simple ingredients, and scrumptious chocolate chips.
- Carbohydrate 63.9058291666667 g
- Cholesterol 176.504166666667 mg
- Fat 32.2298202083333 g
- Fiber 1.70889168455948 g
- Protein 7.77444625 g
- Saturated Fat 8.7196834375 g
- Serving Size 1 1 Serving (147g)
- Sodium 356.3659375 mg
- Sugar 62.1969374821072 g
- Trans Fat 1.6378865 g
- Calories 559 calories
Step-by-step
- Sift together flour, baking powder salt and whole wheat flour.
- In a separate bowl, beat butter and sugar until fluffy.
- Stir in vanilla and eggs.
- Add the flour mixture to the bowl, alternately with the milk, mixing after each addition.
- Stir in the chocolate chips.
- Pour into greased or lined muffin pan or a greased loaf pan.
- Bake in a preheated moderate oven for 20 minutes .
- The loaf will take l0 to 15 minutes longer than the cupcakes.
- Cool completely and frost if desired.
- Heat the chocolate chips in the microwave, stirring as they begin to melt.
- Stir until smooth.
- Cool.
- Beat melted chocolate with softened margarine, sugar liquid and vanilla in small bowl until creamy.
Operating with standard kitchen equipment requires managing the density differences between all-purpose and whole wheat flour. Incorporating a half-cup of whole wheat flour adds structural integrity and nutty depth, but necessitates precise chemical leavening. Two teaspoons of baking powder generate carbon dioxide bubbles that lift the heavier whole grain particles during the twenty-minute bake time. Creaming margarine and sugar incorporates air pockets into the fat matrix, which expand under heat to create a tender crumb. Alternating the dry ingredients with the liquid milk prevents gluten overdevelopment by hydrating the starches gradually without excessive mechanical agitation. Coating the chocolate chips in a dusting of flour before folding them in prevents the dense pieces from sinking to the bottom of the batter. For advance preparation, frosted cupcakes hold their texture in an airtight container at room temperature for up to two days, or freeze successfully for one month without the icing applied.
