Search

Chocolate Chip Cupcakes

Ingredients

  • 1 cup Our Family® Unbleached All-Purpose Flour
  • ½ cup Our Family® Unsweetened Cocoa Powder
  • ½ tsp Our Family® Baking Powder
  • ¼ tsp Our Family® Baking Soda
  • 1/8 tsp Our Family® Salt
  • ¾ cups + 2 Tbsp Our Family® Granulated Sugar
  • 2 Our Family® Eggs
  • ½ cup Our Family® Milk
  • ¼ cup Our Family® Canola Oil
  • 1 tsp Our Family® Vanilla Extract
  • ¾ cups Our Family® Chocolate ChipsVanilla Buttercream Frosting
  • 6 Tbsp Our Family® Unsalted Butter at room temperature
  • 3-4 cups Our Family® Confectioners’ Sugar
  • 3-5 Tbsp Our Family® Milk
  • ¾ tsp Our Family® Vanilla Extract
  • pinch salt

Directions

  1. Preheat oven to 350°F. Line a 12 cup muffin pan with paper liners.
  2. Combine flour, cocoa, baking powder, baking soda and salt in a medium bowl and stir to mix. Set aside.
  3. Combine sugar, eggs, milk, oil and vanilla in large bowl. Whisk until well mixed.
  4. Add the flour mixture to the egg mixture in two or three additions, mixing with a wooden spoon or a spatula between additions, scraping down the sides of the bowl as needed. Fold in chocolate chips.
  5. Fill the prepared muffin cups about halfway and bake until they spring back when lightly pressed with a finger, about 15 to 20 minutes. Let cool in pan for 5 minutes before removing to a rack. Cool completely before frosting.
  6. For the frosting, combine butter, 3 cups powdered sugar, 3 tablespoons milk, vanilla, and salt in a large bowl. Using a wooden spoon or the paddle of an electric mixer, beat ingredients together until light and fluffy, adding more powdered sugar or milk as needed to achieve a smooth, creamy consistency.
  7. Pipe frosting on cooled cupcakes or spread generously with a thin, flexible spatula. Garnish with sprinkles of mini baking chips.

 

What we’re making this week

Blueberry Muffins with Oat Streusel

Tomato, Mozzarella & Basil Girasoli with Creamy Sun-Dried Tomato Sauce

Milk Chocolate Chip Cookies