Mini Chocolate Chip Cupcakes |
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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 42 |
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Great little cupcakes for a sweet bite after lunch or dinner or to put in a lunchbox Ingredients:
2c flour |
2tsp baking powder |
1/4tsp salt |
8 tbs.(1 stick) unsalted butter,room temp |
1c sugar |
3 large eggs,room temp |
3/4c milk |
1tsp vanilla |
1/2c mini semisweet chocolate chips |
Directions:
1. Preheat oven to 375. Mis 3 12c and 1 6c.mini uffin tins withcooking spray,or line each cup with a paper or foil liner
2. Whisk together flour,baking powder and salt in a medium bowl until welll combined. With an electric mixer on med. speed,beat butter with sugar until light and fluffy,about 3 mins. Beart in eggs one at a time,beating well after each addition and scraping down the sides of the bowl as necessary. Add milk and vanilla and beat till smooth. Reduce mixer speed to low and beat in flour mixture in 2 batches just till blended. With rubber spatula,carefully stir in chocolate chips.
3. Using small ice cream scoop ot tablespoon,fill each muffin cup nearly to top with batter. Bake cupcakes for 15 mins.or till toothpick inserted in center come out clean
4. Let cupcakes cool in pans on wire racks for about 5 mins then transfer to wire racks to cool completely
5. Cupcakes freeze well so make a whole batch anf freeze what you won't eat right away. Pull one out of freezer in morning and place in lunch.
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