I’ve mentioned before that I’m not much of a “pretty dessert” maker. I lack the patience for intricate detail work or even for frosting a cake. When I make cupcakes, they are the ones without all the pretty frosting and such. I’m all about simple.
My latest simple cupcake comes from one of my favorite magazines, Southern Living. These little treats don’t really fall into the traditional cupcake category. The batter is much more like cookie dough than cake batter. Its consistency is much more toward scooping than pouring.
The flavor of the “cupcake” portion is reminiscent of a blondie. All that brown sugar is just wonderful. Then, that is topped with a chocolate and pecan combination that really pushes them over the edge to near perfection. There’s quite a bit of punch in these little guys. Of course, it may be hard for you to stop with just one.
Ingredients
- 1/2 cup unsalted butter, softened
- 1/3 cup granulated sugar
- 1/3 cup packed light brown sugar
- 1/2 teaspoon vanilla extract
- 1 large egg
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup packed light brown sugar
- 1 large egg
- 1/8 teaspoon salt
- 1 cup miniature semisweet chocolate chips
- 1/2 cup coarsely chopped pecans
- 1/2 teaspoon vanilla extract
Instructions
To make the cupcakes:
Preheat oven to 350°. Line miniature muffin pans and coat with cooking spray.
Beat butter and sugars until creamy. Add vanilla extract and mix well. Add egg and beat until blended.
In a separate bowl, combine flour, baking soda, and salt. Add to butter mixture, mixing just until combined.
Spoon about 1 & 1/2 teaspoons batter into each muffin cup. Bake for 10-12 minutes.
To make the topping:
Beat brown sugar, egg, and salt until blended. Stir in chocolate chips, pecans, and vanilla.
After cupcakes have been baked, spoon topping mixture over each cupcake. Bake for 8-10 more minutes.
Notes
Recipe adapted from Southern Living.
August 18th, 2008 at 8:14 pm
These may be simple but they look divine! Yummmm
August 18th, 2008 at 8:15 pm
OMG – your blog is heavenly!!! And I’m not a “sweets” kind of gal! Man oh man do these cupcakes look delish???!!!??
August 18th, 2008 at 10:01 pm
ooh chocolate and pecans scream your name! I too can’t stand overly fussy desserts and cakes. Who has time and energy to spend decorating cakes for hours when they don’t even taste that good?! I’d rather blow someone away with the taste and flavor than the outside look.
August 18th, 2008 at 11:08 pm
These look delicious! Pecans and chocolate are a great flavor combination!
August 19th, 2008 at 1:13 am
I used to grow up with a mom who always liked baking things easy and fast. Maybe it’s living in Austria too, where we don’t usually have things like three-layer-cakes or cupcakes. But I totally understand what you mean by being all about simple – I love it too. Reading books with american treats is a total new experience for me, but I’m still the good ole Austrian girl loving the simple things.
These cupcakes are wonderful. I believe their taste is amazing!
August 19th, 2008 at 1:27 am
what a tempting photo!
August 19th, 2008 at 3:51 am
Those look fabulous – chocolate cookie and cupcake mixed into one – what could be better?
August 19th, 2008 at 7:23 am
Oh my. As always… another recipe going straight to my “to make immediately” list.
August 19th, 2008 at 7:43 am
These look and sound amazing! I am not the biggest fan of icing, since it’s usually rot-your-teeth sweet, so these are my kind of cupcakes!
August 19th, 2008 at 9:12 am
OH. MY.GOSH. Those look so good! I will be trying those this weekend!
August 19th, 2008 at 9:48 am
How cute. Im not a fan of icing either, but I have learned that piping bag with a simple tip can be your savior in faking people out that you can ice a cake.
August 19th, 2008 at 10:48 am
Yum! You never cease to amaze….CCC’s are my weakness and in cups, how cute.
August 19th, 2008 at 10:58 am
Oh yummy..I bet the crunchy topping made these to die for!
August 19th, 2008 at 11:15 am
What a great twist on a classic cookie. Looks delicious!!
August 19th, 2008 at 12:28 pm
YUM!! I love blondies and obviously I love cupcakes. Sounds awesome!
August 19th, 2008 at 1:11 pm
Well, these look absolutely gorgeous! Yum!
August 19th, 2008 at 5:55 pm
It is like a cookie dough baked in mini muffin tins topped with a sugary mixture from heaven!!
These sound great!
I wonder how PB would be mixed into the cupcake batter? HMMMM. I may have to play around!
August 19th, 2008 at 6:57 pm
You are right…stopping after eating one will be a problem…but a delicious problem!
August 19th, 2008 at 8:04 pm
Thanks, everyone!
August 20th, 2008 at 10:07 am
Outstanding cupcakes, I could probably scarf one or two down. I agree about the fancy toppings, and personally I find most frosting too sweet, to the point where you can’t taste the cupcake itself and it almost hurts your teeth.
August 20th, 2008 at 3:58 pm
i saw this post on tastespotting and had to come over and check it out! these look so delicious, sure to satisfy more chocolate cravings!
August 20th, 2008 at 5:22 pm
Jennifer, I think you are great just the way you are. Though fancy is good, I come by for your comfort food and wholesome baking. You always leave me satisfied and full (well almost as you get to eat your food and I get to dream about eating it).
August 20th, 2008 at 7:45 pm
Nick, I have that same aversion to overly sweet frostings. Those traditional birthday cakes are just too much!
Megan, thanks for stopping by!
Kim, you are so sweet! Thank you so much.
August 20th, 2008 at 11:21 pm
Oh you… you’re definitely a pretty dessert maker.
Funny… I made cookie cupcakes recently too. I do have to say that it was quite difficult to get a nice, pretty picture of it since it wasn’t all that exciting looking. You managed to do it though!
August 21st, 2008 at 8:08 am
Can I just say that it is pure torture that I found this website while I’m sitting here with gestational diabetes. I have about 5 weeks to go, then I’m going to be baking like a wild woman….starting with these cupcakes! OMG!
August 21st, 2008 at 7:14 pm
Thanks, RecipeGirl!
maria, you’ll make it! Then you can make up for lost time. Congratulations in advance!
August 22nd, 2008 at 11:30 am
At the risk of being labeled a heretic I will proclaim that I love blondies more than brownies. So this delicious delight will be added to my recipe binder.
The weather has cooled in this neck of the woods. Ovens can be preheated without the danger of swooning. Blueberry muffins were made last weekend to much acclaim.
August 22nd, 2008 at 2:56 pm
I just took these out of oven. Taking to a housewarming party tomorrow night. These will outshine the hostess.
Thanks for sharing.
August 22nd, 2008 at 6:20 pm
Constance, I’ll take blondies or brownies. I’m not that picky. Enjoy oven season!
Carole, I hope they’re a hit!
August 25th, 2008 at 8:49 am
oh you are definitely talented my dear. these look divine, such a good photo too.
August 25th, 2008 at 11:28 am
Made them, loved them although mine were definitely not as pretty as yours but they tasted SO GOOD! Thanks again!
August 25th, 2008 at 7:05 pm
Thanks, dawn!
gingela5, I’m glad you liked them!
August 25th, 2008 at 8:30 pm
I just stumbled across your blog, and I love it. You take such beautiful photographs!
August 26th, 2008 at 6:56 am
Thanks, Rose! Glad you found me.
August 26th, 2008 at 10:44 am
Mmmmmmmm….these look amazing! At first I thought they were just regular choco chip cupcakes, but then I read your description – oh yum! These are going on my “to-bake” list for sure!
August 26th, 2008 at 2:56 pm
Your photos are outstanding. I wanted to eat the cupcake through the screen! Love it!
August 26th, 2008 at 6:54 pm
Sarah, I hope you enjoy them!
Thanks, Blond Duck!
August 27th, 2008 at 2:06 am
How I love your blog…every little post you make…it’s all so wonderful and beautiful and delicious. I’ve left you an award on my blog.
Melissa
August 27th, 2008 at 7:15 pm
Thanks, Melissa!
August 29th, 2008 at 8:39 am
Oh my dropping jaw…I think I’m in love with a cupcake. How is that even possible?!
August 29th, 2008 at 12:14 pm
um. 5 dozen please!
August 29th, 2008 at 6:20 pm
Sandie, I’m not sure, but I’m there, too.
roey, that’s about how many of these you’ll want to eat!
August 31st, 2008 at 5:08 pm
Those sound and look so good!
September 1st, 2008 at 8:37 am
Those look absolutely irresistable! Could the pecans be successfully omitted (nut allergy) or substituted with something else for an equally delicious treat?
September 1st, 2008 at 10:56 am
Absolutely, Justine. Substitute something else or just increase the amount of chocolate. Enjoy!
September 2nd, 2008 at 4:24 pm
Wow! I was already excited when I saw the headline, Chocolate Chip Cupcakes, then I read that they also taste like blondies? I’m hooked!
September 2nd, 2008 at 6:09 pm
I have this obsession with cupcakes so when I saw your post I had to try them out…
Although I posted on my blog that I was skeptical as a cupcake without frosting is like a turtle without his shell…I have to tell you that these were capital Y..Yummy! You have an amazing site!
September 2nd, 2008 at 7:20 pm
erin, they are the best of many worlds!
Cara, I’m glad you liked them. Thanks!
September 5th, 2008 at 12:50 pm
These cupcakes look out of this world, thanks for sharing!!
September 5th, 2008 at 5:29 pm
Samantha, you are welcome!
September 6th, 2008 at 10:29 am
YUM!!!!! I’m so making these! Thanks!!!!
September 6th, 2008 at 2:03 pm
Scary Mommy, enjoy!
September 7th, 2008 at 7:44 pm
These look enticing! Very enticing!
September 7th, 2008 at 9:19 pm
Thanks, Mrs Ergul.
September 19th, 2008 at 5:08 pm
Thanks for sharing such amazing recipes and photos. I just love your website. I tried these cupcakes today, and although they taste quite yummy, they don’t look anything like yours. The base of the cupcake really puffed up but quickly fell, leaving a deep hole in the center (before I put the topping on). Also, I sprayed the paper liners with pam as directed, but they came out very greasy and gooey on their bottoms. I wondered if I should have pressed the dough into the liners instead of just dropping the dough in. Any advise for me so I can try them again? Thanks for any help you can give me!!
September 20th, 2008 at 3:21 pm
Rachel, I just dropped the dough into the liners, so I’m not sure why that didn’t work. As for the other issues, maybe the batter was overmixed?
October 31st, 2008 at 10:58 am
hmm i baked it today morning and it just seem tasteless,the topping is spreading all over!! and my cake is so FLAT ahaha =.= soryy not offence ,but how do i fix it? ;] ,but it taste really great! just love it ngeee,reply to my website if u dun mind
D
November 2nd, 2008 at 7:29 am
lind, I’m sorry you’ve had troubles with these muffins. Maybe you over-mixed the batter?
November 13th, 2008 at 6:18 am
oh ,but i did bake it again last night and it turned out well ,and there is a hole in the middle which i put the topping,and the topping(caramel) sort of melted in the cupcakes and the thing goes a bit soggy ,is it suppose to happen like that ? gahhh i know its my mistake , and im not here to offend you
March 26th, 2009 at 11:42 am
Oh My! these look so good! Just found you through Bakerella on twitter.
http://sprucehill.typepad.com/
April 13th, 2009 at 11:15 pm
These look delicious! Could they be made in a regular muffin tin instead of a mini?
April 14th, 2009 at 6:49 am
Jacqueline, I don’t see why you couldn’t use a regular muffin pan.
May 9th, 2009 at 7:46 am
Hello All! I made these the other day. I had the same problem as some of the posts. The first time I tried to make them, my batter only allowed 24 cupcakes. Wrong!! When I checked them, the batter had risen over the pan and onto the oven floor. I tried again. This time, I made sure I followed directions and made 36 cupcakes. I saw big holes, but filled them anyway and baked them to the end. They looked terrible, but tasted great! I am going to make them again right now, but this time, I am using baking powder. Jennifer is correct, we may be mixing ours too long. I used a mixer and I think she is right. However, here I go! I really want these to work out. I love the recipe and I love the taste.
May 9th, 2009 at 8:22 am
Hello All! I have tried twice to make these and failed both times. The first time, the batter went all over the oven floor. The second time I had big holes in the middle. I am making them again with a little change to the recipe. I will let you know in a little while! They tasted great even thought they looked pretty bad : )
May 9th, 2009 at 9:25 am
Ta dah!!! It worked!!! Instead of using baking soda, I used baking powder. They turned out perfect! Jennifer, I am making them again for a team meeting. My daughter loves them, too! Maybe baking powder should be used at lower elavations? They are beautiful!! Thanks for the recipe. I am curious if posters that had the big hold problem tried again using baking powder instead, if it would work for them. Thanks!!
July 27th, 2009 at 12:37 am
Hey All! I just baked these and they turned out very, very well! I used a mini muffin pan for the first time (they are SO cute) and I hand mixed the batter. I think this completely solves the previous problems. Also I followed the recipe exactly and didn’t use baking powder as Karen suggested and they still turned out pretty and YUMMY!
December 14th, 2009 at 5:36 pm
These look amazing! I’ll have to give them a go. Love your site!!!!!
May 24th, 2012 at 12:52 pm
I stumbled across this recipe while looking around for cupcake ideas for my son’s 7th b.day party this weekend (he requested chocolate chip muffins or cupcakes). I don’t want to have to go and buy mini muffin pans. So, my question is this: If you were going to use standard size cupcake pans, about how high would you fill them (when getting ready to fill the cupcake part of the recipe) and about how long would you let them bake…or what should the cupcake part look like when it’s done? (ie: light golden brown, but springy…any tips will be VERY helpful!) Hopefully, I can eye it up from there and decide how much topping to put on each!
May 24th, 2012 at 8:35 pm
Hi, Chris. I would try filling them about 2/3 full. You should have enough batter for about 18 standard size cupcakes, so you can use that as a basis to adjust a bit if necessary. You’ll probably need to increase the initial baking time by 5-8 minutes. For the second round of baking after the topping has been added, you probably won’t need to increase the time, but you may have to make that decision as you’re baking them. Good luck! And happy birthday to your son!