I simply cannot leave well enough alone. For a non-baker, I certainly feel the urge to frequently mess with my cupcake recipe.
I *had* to make cupcakes because when I was picking up prescriptions for pinkeye (SIX CASES OF PINKEYE IN MY HOUSE THIS YEAR SO FAR! The less said on that the better), Kate smuggled “funfetti” frosting into the Target shopping cart. What else could I do? It’s one of the things we did with Flora’s classroom mascot (known as BB). More on that later in the week.
Also for the record: Store bought frosting is way too sweet. Make buttercream frosting. It tastes so much better, and it really is quite easy.
Chocolate Cupcakes with Chocolate Chips
2 cups flour
1/2 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon kosher salt
9 level tablespoons of baking cocoa
11 tablespoons unsalted butter, at room temperature
1 1/3 cup granulated sugar
2/3 cup dark brown sugar, packed
2 tablespoons of Nutella
2 large eggs, at room temperature
3/4 cup milk
1 teaspoon vanilla
1 cup chocolate chips
Preheat oven to 350 degrees. Line cupcake pan with paper liners (BB helped with this step).
Sift together in a small bowl the flour, baking powder, and baking soda. Add salt and cocoa.
In large mixing bowl, cream together sugar, brown sugar, Nutella, and butter using an electric hand mixer. Add one egg; mix again. Add second egg and mix. Add milk and vanilla, and mix until you have a lumpy liquid.
Add dry ingredients to wet ingredients, and blend with electric hand mixer until batter is smooth, scraping down the bowl frequently. Fold chocolate chips into the batter.
Fill cupcake liners 1/2 to 2/3 full of batter. Bake 20 to 25 minutes or until toothpick inserted in center comes out clean.
Cool 10 minutes in pans, then place on wire rack to cool completely.
Frost cupcakes when completely cool.