Chocolate Chip Cupcakes
By Susan Nye
Who can resist a sweet little cupcake? Enjoy!
Makes about 16 regular cupcakes or 40 minis
3/4 cup (1 1/2 sticks) softened butter
1/2 cup granulated sugar
1/2 cup brown sugar
1 teaspoon pure vanilla extract
3/4 cup milk
1 3/4 cup plus 1 tablespoon all purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
Grated peel of 1 orange
1/3 cup mini chocolate chips
Preheat the oven to 400 degrees. Line regular or mini muffin tins with paper
With an electric mixer, cream together the butter and sugar. Add the egg and
vanilla and beat on high speed until smooth.
Sift 1 3/4 cup flour, the baking powder and salt together, whisk in the grated
With the mixer on low, add the dry ingredients to the mixer bowl in 2 parts,
alternating with the milk and scraping down the sides of bowl with each
addition. Mix until incorporated but do not overbeat.
Toss the chocolate chips in the remaining tablespoon of flour and fold into
batter. Fill the paper liners 2/3 full with batter. Bake at 400 degrees for 18-20
minutes for regular cupcakes and 10-12 minutes for minis. Let cool completely
Cream Cheese Frosting
6 ounces cream cheese, at room temperature
3 tablespoons butter, at room temperature
2 teaspoons pure vanilla extract
About 3 cups confectioners' sugar
Put the cream cheese and butter in a large bowl; beat with an electric mixer on
medium speed until smooth, add the vanilla and combine.
Slowly add the confectioners' sugar and mix until well blended. Increase mixer
speed and continue beating for 2 to 3 minutes, until the frosting is light and
One drop at a time, whisk in food coloring until you reach the desired tint. If
you like, divide the frosting into a few bowls and tint each with a different
color for a rainbow of cupcakes.