Chocolate Chip Cupcakes

Chocolate Chip Cupcakes | Bake or Break

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.

Chocolate Chip Cupcakes are a great cupcake-cookie hybrid. Topped with chocolate and nuts, these little bites of deliciousness are sure to please! - Bake or Break

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.

Chocolate Chip Cupcakes are part cookie, part cupcake, and totally scrumptious! - Bake or Break

Chocolate Chip Cupcakes

Yield: 36 mini cupcakes

Prep Time: 25 minutes

Cook Time: 12 minutes

Chocolate Chip Cupcakes are a great cupcake-cookie hybrid!

Ingredients:

For the cupcakes:

  • 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

For the topping:

  • 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

Directions:

To make the cupcakes:

  1. Preheat oven to 350°F. Line 36 cups of miniature muffin pans and coat with cooking spray.
  2. 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.
  3. In a separate bowl, combine the flour, baking soda, and salt. Add to the butter mixture, mixing just until combined.
  4. Spoon about 1 & 1/2 teaspoons of the batter into each muffin cup. Bake for 10-12 minutes.

To make the topping:

  1. Using an electric mixer on medium speed, beat the brown sugar, egg, and salt until blended. Stir in the chocolate chips, pecans, and vanilla.
  2. After the cupcakes have been baked, spoon the topping mixture over each cupcake. Bake for 8-10 more minutes.

Recipe slightly adapted from Southern Living.