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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (58g) Recipe makes 12 servings |
||
| Calories 252 | ||
| Calories from Fat 103 | (40%) | |
| Amount Per Serving | %DV | |
| Total Fat 11.5g | 17% | |
| Saturated Fat 6.9g | 34% | |
| Monounsaturated Fat 3.2g | ||
| Polyunsaturated Fat 0.5g | ||
| Trans Fat 0.0g | ||
| Cholesterol 37mg | 12% | |
| Sodium 43mg | 1% | |
| Potassium 128mg | 3% | |
| Total Carbohydrate 36.7g | 12% | |
| Dietary Fiber 1.1g | 4% | |
| Sugars 23.7g | ||
| Protein 2.7g | 5% | |
Chocolate Chip Cookie Cupcakes
By: Redsie
Jun 14, 2008
Adapted from 125 Best Cupcakes Recipe book. They taste and have the consistency of cookies! The dough is quite thick when you put it in the muffin pan!
SERVES 12 , 12 cupcakes
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1 pinch salt
- 1 cup packed light brown sugar
- 1/2 cup unsalted butter, at room temperature
- 1 teaspoon vanilla
- 1 egg
- 3/4 cup miniature semisweet chocolate chips
Directions
1
In a bowl, mix together flour, baking powder and salt.2
In a large bowl, using an electric mixer, beat together brown sugar and butter until well combined. Add vanilla, beating well.3
Add egg, beating well.4
Add flour mixture and beat until just combined.5
Stir in chocolate chips.6
Scoop batter into prepared pan.7
Bake in preheated oven of 350F 18 to 23 minutes or until cupcakes are puffed and golden.8
Let cool in pan on rack for 15 minutes or until cooled completely (so they don't crumble when removed).9
Remove from pan.
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- Course > Desserts > Cakes > Cupcakes
- Main Ingredient > Chocolate
- Preparation > Time to Make > < 60 mins
- Dietary > Low in... > Low Sodium
Featured Reviews for This Recipe
From: Marz
On Jun 28, 2008
Redsie, I loved these muffin/cookies, though they are more cookie like than muffin like. They baked up beautifully and yes, the batter is as thick as a cookie dough would be. Next time I might reduce the sugar content t0 3/4Cups since they were a bit sweet for us. Otherwise, I would keep the recipe as posted. I baked these in regular muffin tins lined wth paper liners. Thanks for posting!
From: Chef #865183
On Jun 17, 2008
This was a very easy recipe to make. The batter is very thick, like a cookie batter, but when it's in a cupcake paper, it spreads and fills it like a cupcake would. I loved this recipe because it's soft and chewy, and has the texture like a chocolate chip cookie, but it isn't as sweet I think due to the use of mini morsels instead of regular morsels. My family loved this.
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