Tuesday, September 09, 2008


Chocolate Chip Cupcakes

This simple cupcake comes from Southern Living. These little treats don’t really fall into the traditional cupcake category. The batter is much more like cookie dough than cake batter. Its consistency is much more toward scooping than pouring. The flavor of the “cupcake” portion is reminiscent of a blondie.

Chocolate Chip Cupcakes


  • 1/2 cup unsalted butter, softened
  • 1/3 cup granulated sugar
  • 1/3 cup packed light brown sugar
  • 1/2 teaspoon vanilla extract
  • 1 large egg
  • 1 cup all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt

Preheat oven to 350°. Line miniature muffin pans and coat with cooking spray.

Beat butter and sugars until creamy. Add vanilla extract and mix well. Add egg and beat until blended.

In a separate bowl, combine flour, baking soda, and salt. Add to butter mixture, mixing just until combined.

Spoon about 1 & 1/2 teaspoons batter into each muffin cup. Bake for 10-12 minutes.


  • 1/2 cup packed brown sugar
  • 1 large egg
  • 1/8 teaspoon salt
  • 1 cup miniature semisweet chocolate chips
  • 1/2 cup coarsely chopped pecans
  • 1/2 teaspoon vanilla extract

Beat brown sugar, egg, and salt until blended. Stir in chocolate chips, pecans, and vanilla.

After cupcakes have been baked, spoon topping mixture over each cupcake. Bake for 8-10 more minutes.

Makes about 3 dozen cupcakes.

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