But, maybe that’s what keeps us grandmothers young at heart! Bake at 350 degrees F for 15-16 minutes or until an inserted toothpick in the center comes out clean. Mix in wet ingredients – This includes eggs, milk, vanilla extract. Transfer to a wire rack to cool completely before frosting. I just finished my list and will be shopping over the coming weekend to get everyone covered. Blend dry ingredients into mixing bowl, breaking up any lumps. The small cupcakes are more susceptible to sinking due to a drop in temperature. In a large bowl, whisk together the sugar, egg, and egg yolk for a minute or two until thick and pale. Loaded with mini chocolate chips. Add remaining water or milk as needed and mix until smooth. If it comes out gooey, allow more cook time. Frost cupcakes once they have fully cooled. Stop the mixer and add the wet ingredients. In Morocco, these vanilla and chocolate chip cupcakes can occasionally appear on an iftar evening table when breaking the fast during Ramadan.In your home, this basic recipe for extra-moist vanilla cupcakes with chocolate chips will become a family favorite as a snack or as party desserts. Use full fat milk or buttermilk– Because they have a high fat content and makes these cupcakes rich. Your email address will not be published. A dairy free milk would be fine. Fill each cupcake liner with approximately 3 tablespoons of batter. 3. Bring on the sugar! posted in: Cakes & Cupcakes With St. Patty's Day around the corner, I've been on a real mint kick to celebrate the color green! Line cupcake pan with cupcake liners. Speaking of these cupcakes, I’ve been super excited to make them. Also, since they are lighter in weight than regular chocolate chips, they are less likely to sink to the bottom of the liners. But truly it is all so short lived, I’m so happy for you guys with your sweet boys! Stir in the flour mixture. Mint can sometimes seem a little toothpaste-y. “Be joyful in hope, patient in affliction, faithful in prayer.” Romans 12:12. Happy Monday!! I'm so happy you're here, because this is where I'm sharing my award-winning, whimsical dessert recipes, my fave DIY tutorials to totally glam up your home on a budget, the best beauty hacks and more. In a medium bowl or bowl of a stand mixer, mix together cake flour, sugar, baking powder, baking soda, and salt on low speed for about 20 seconds. Preheat oven to 350 degrees F. Line muffin tins with cupcake liners. The final cupcake has the classic mint and chocolate chip flavor that I love so much. Simply Happenings was created to share recipes and food ideas with others. My four year-old suddenly loves to bake with me and I couldn’t be more thrilled. Chocolate chip cookie dough cupcakes– After cupcakes are done baking and cooling, scoop out the center and discard. If you overfill the liners, there’s too much batter and not enough space to climb. So as you entertain this holiday season, make sure you make these classic cupcakes. Homemade, quick and easy chocolate chip cupcakes recipe with mint frosting. If you'd like to use a piping bag and tip to frost these cupcakes, make sure you chop the chocolate fairly finely. Then open and touch lightly. Photographer. In fact, the first time I got in the car to go to the grocery store after the boys were born, I heard music that wasn’t a baby toy and realized how much I’d missed it. Required fields are marked *. These are your regular chocolate chips morsels filled with goodness!! 3. The batter can spill over the sides and you’ll be left with flat cupcakes. Use mini chocolate chips– Because you can taste them in each bite. Caramel Frosting– Smooth and fluffy and balances the chocolate chip flavor perfectly. Mix shortening and 2 tablespoons of heavy cream together. Bake for 12-15 minutes or until a toothpick inserted in the center comes out almost clean. It is just richness on every level! Add cake flour, baking powder and mix until just combined. Some of the recipes have been passed down to me and others I create as I go. Lol! Preheat the oven to 350 degrees Fahrenheit. Cream butter and sugar- Until mixture becomes light and fluffy. These cookies will be stored in your browser only with your consent. With an electric mixer, beat butter on medium-high speed until smooth and pale in color, about 2-3 minutes. The horror!! I like to use coffee in my chocolate cakes because it makes a big difference to enhance the chocolate flavor of the cupcakes. As for the cupcakes, my kids LOVE mint chocolate chip and we will just have to make these!! Add half of the dry ingredients to the batter and mix until mostly combined. Repeat with remaining cake batter. Increase speed to medium-high and whip for 6 minutes. In a small bowl, whisk together egg, yolk, vanilla, and sour cream until smooth. Without coating them, they will sink because they are heavy. Add mint extract and mint green gel food coloring and mix until well blended. 2. Welcome to CakeWhiz, a place where I share my love for baking, cooking and entertaining with you! You also have the option to opt-out of these cookies. Fill each cupcake liner with about 3 tablespoons of batter. We both realized at the same moment that I wasn’t humming my usual 90s jam, I was humming BABY TOY MUSIC! Add the powdered sugar, vanilla extract, mint extract, salt and heavy cream and mix on low for 1 minute until combined. Slowly beat in powdered sugar, about a half cup at a time, followed by the cream and food coloring. Test with a toothpick in the center of a cupcake to check for doneness. And they turned out so awesome that I just had to recreate them to share with all of you. 1/4 cup (1/2 stick/57g) unsalted butter, softened, 1/2 cup (120g) sour cream, room temperature, 1/2 cup (1 stick/4oz) unsalted butter, softened, 2-3 tablespoons heavy whipping cream (sub half and half or milk if necessary), 1/2 cup chopped mint chocolate candy, optional (I used Andes mints), Mint Chocolate Candy for garnish (I used Andes mint chocolates). Coat chocolate chips in 2 tsp flour and gently, stir in chocolate chips into the batter. Well that’s just a bonus. First - whisk together the dry ingredients (flour, cocoa, baking soda, baking powder and salt) in a large bowl. Increase speed to medium-high and beat for about 3-5 minutes until smooth, light and fluffy. And, I don’t even waste my time on anyone else’s cake recipes because I know you have perfected them. Cupcakes can be made and stored in the fridge up to 5 days in advance. 14. Blend dry ingredients into mixing bowl, breaking up any lumps. Moist and rich chocolate cupcake with a cool mint chocolate chip buttercream. It looks just like mint chocolate chip ice cream! Your email address will not be published. Let’s talk about these classic mint chocolate chip cupcakes instead. 15. American Buttercream Frosting– A classic choice that pipes beautifully and can also be used for cupcake decorating. Here you'll find recipes, baking tips, and more. Preheat oven to 350 degrees Fahrenheit. Notify me via e-mail if anyone answers my comment. Add mint extract and mint green gel food coloring and mix until well blended. 8. In a medium bowl, combine all the wet ingredients using a whisk. Subscribe today and receive this quick guide right to your inbox: Your email address will not be published. Replacing all the milk with something totally different – I’m not entirely sure as I haven’t tested it, but you could try water, sour cream or a mix of both. Slowly add the milk and mix until well combined. I paired it with mint chocolate chip frosting but here are some other suggestions too: Chocolate Cream Cheese Frosting or Chocolate Ganache Frosting– Great for chocoholics! Add … I refuse to wait till last minute on that. When you add the vanilla, it sweetens up and evens out the mint a bit so that it’s more of that dessert mint flavor that we want. Are you trying to eliminate dairy? Share it with us on Instagram using #aclassictwist so we can see what you are baking up in your kitchen! A classic flavor combination in cupcake form! Make mini cupcakes– Use a mini cupcake pan. Using your oven light, look to see when the cupcakes are domed and appear to be set.