I had some milk chocolate chips sitting in fridge for quite some time. I thought these would be a great way to use them up. White, peanut butter and even butterscotch chips would be yummy in these as well.
Buttermilk Cocoa Chip Cupcakes
Makes 12 cupcakes
Ingredients
3/4 cup unsalted butter, softenend
1 cup granulated sugar
3 large eggs
1 tsp good vanilla extract
3/4 cup all-purpose flour
3/4 cup good quality cocoa powder
1/2 tsp baking powder
1/4 tsp salt
1/4 cup buttermilk
1/2 cup milk chocolate chips
Directions
Preheat the oven to 350 degrees. Prepare a muffin pan by adding paper liners.
In an electric mixer, cream the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla extract.
Sift together the flour, cocoa powder, baking powder, and salt. Add the flour mixture and buttermilk alternately to the mixing bowl, starting and ending with flour. Stir in the chocolate chips by hand.
Pour the mixed batter into the prepared cups, filling each about 3/4 full. Bake for about 15-18 minutes or until a toothpick comes out clean. Cool in the pan for 5-10 minutes, then romove from the muffin pan and cool completely on a wire rack.
Cream Cheese Frosting
1 8 oz package cream cheese
1/2 cup of unsalted butter, softened
1 cup sifted confectioners sugar
1 tsp good vanilla extract
In medium bowl, cream together the cream cheese and butter until creamy. Mix in the vanilla, then gradually stir in confectioners sugar. Store in refrigerator after use.
Enjoy!
2 comments:
I love cream cheese frosting!
Are they as yummy as your banana nut muffins?
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