Get the Recipe:
Chocolate Chip Cupcakes
These Chocolate Chip Cupcakes are an irresistible cupcake-cookie hybrid!
Ingredients
For the cupcakes:
- 1/2 cup (113 g) unsalted butter, softened
- 1/3 cup (67 g) granulated sugar
- 1/3 cup (67 g) firmly packed light brown sugar
- 1/2 teaspoon vanilla extract
- 1 large egg
- 1 cup (120 g) all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
For the topping:
- 1/2 cup (100 g) firmly packed light brown sugar
- 1 large egg
- 1/8 teaspoon salt
- 1 cup (177 g) miniature semisweet chocolate chips
- 1/2 cup (60 g) coarsely chopped pecans
- 1/2 teaspoon vanilla extract
Recommended Products
Instructions
To make the cupcakes:
- Preheat oven to 350°F (175°C). Line 36 cups of miniature muffin pans and coat with cooking spray.
- Using an electric mixer on medium speed, beat the butter and both sugars until creamy. Add the vanilla extract and mix well. Add the egg and beat until blended.
- In a separate bowl, combine the flour, baking soda, and salt. Add to the butter mixture, mixing just until combined.
- Spoon about 1 & 1/2 teaspoons of the batter into each muffin cup. Bake for 10-12 minutes.
To make the topping:
- Using an electric mixer on medium speed, beat the brown sugar, egg, and salt until blended. Stir in the chocolate chips, pecans, and vanilla.
- Spoon the topping mixture over each partially baked cupcake. Bake for 8-10 more minutes.
- Cool in the pans before removing.
Notes
- Recipe slightly adapted from Southern Living.
- To store: Store these Chocolate Chip Cupcakes in an airtight container at room temperature for up to 4 days.
- To freeze: Freeze Chocolate Chip Cupcakes in an airtight container for up to 3 months. Let them thaw at room temperature before serving.
Show off your baking masterpiece!Snap a pic, tag @bakeorbreak, and use #bakeorbreak on Instagram. Can't wait to see your creation!
