Chocolate chips are a little like bling. They dress up any old baked treat and make them well, more chocolate. More chocolate is good. There is little that is not improved with more chocolate. Chocolate, after all, is its own food group, right?
Obviously, chocolate chips are my friends. I like them in cookies. I like them in cake. I like them in brownies and even in the occasional milkshake.
This chocolate cupcake is dandy on its own, but the little mini chocolate chip make it even better. The white icing is a nice contrast to all that chocolate. But because it is sprinkled with little mini chips it makes for the perfectly done ensemble. Think of it as not exactly having a matchy shoe and purse thing, but close enough to be swell couture. Bling.
This is a genuinely quick and trouble-free cupcake to put together. Mix up the batter, add those itty-bitty chips, bake and cool. Whip up the frosting and slather it on. Add some more of those little chips and there it is. A delicious, easy, quick and very chocolate treat. Oh, and totally gluten-free.
When it is raining chocolate, I am a happy girl. If we had blizzards on the left coast, I’d not be the one rushing to the store for bread and milk or pesky toilet paper. No sir. I’d be the one running to the store for chocolate chips.
Don’t judge. Just have a cupcake.
|Chocolate Chocolate Chip Cupcakes, Gluten Free||
- 4 oz. GF flour (2 oz. superfine brown rice flour, 1 oz. tapioca starch/flour, 1 oz. superfine white rice flour)
- 6 oz. sugar
- 3 oz. unsweetened SharffenBerger cocoa (or any good quality)
- 1 teaspoon baking powder
- 1 teaspoon instant espresso powder
- ½ teaspoon kosher salt
- ¼ teaspoon baking soda
- 4 oz. very hot water
- 4.5 oz. unsalted butter, melted and cooled slightly (9 tablespoons)
- 3 whole large eggs
- 1 teaspoon vanilla
- 3.5 oz. mini chocolate chips (heaping ½ cup)
- 4 oz. unsalted butter, room temperature (1 stick)
- 16 oz. powdered sugar, sifted
- 1 teaspoon vanilla
- 2-4 tablespoons milk (or almond milk)
- mini chocolate chips – for sprinkling
- Preheat oven to 350 and place liners in a muffin pan (12). Set aside.
- Weigh flours together, add sugar, cocoa and baking powder, salt and baking soda. Whisk. Add the hot water and stir. In a small glass container combine melted butter with the eggs and flavoring. Add to the flour/sugar/cocoa/hot water mixture and beat until the batter is smooth. Fold in the mini chocolate chips. Scoop into the prepared cupcake tin liners – about ⅔ full. Bake at 350 for about 18 minutes more or just until a toothpick comes out with just a few crumbs. Cool for a minute and remove the cupcakes from the tin to a rack to cool completely before frosting.
- Whip butter in a stand mixer using a whip attachment until slightly fluffy. Sift (yes, again) in the powdered sugar and mix on low until it’s mostly mixed in. Add in the flavoring and start to whip on medium high to high. As it needs it, add the milk one tablespoon at a time and keep whipping for about 4 minutes total. Check the buttercream – you want it to be rather thick but smooth enough to pipe. Add more liquid if necessary and whip some more. Pipe onto cooled cupcakes and sprinkle with mini chips.
- See? Easy.