Chocolate Chip Cupcakes

Children will enjoy decorating these with favorite toppings.

Recipe courtesy of "The Illustrated Kitchen Bible: 1,000 Family Recipes from Around the World" by Victoria Blashford-Snell, copyright 2008. Used by permission of Dorling Kindersley Limited. All rights reserved.

Chocolate Chip Cupcakes

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    Ingredients

    1 cup all-purpose flour 4 tbsp butter, softened
    1 cup sugar 1 large egg, at room temperature
    1/2 tsp baking soda 1/2 tsp pure vanilla extract
    1/4 tsp baking powder 1 cup semisweet chocolate chips
    1/4 tsp salt 2/3 cup heavy cream
    3/4 cup buttermilk 5 oz (140 g) semisweet chocolate, chopped
    2 oz (55 g) unsweetened chocolate, melted and tepid

    directions

    Prep: 15 min Total:
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    • 1

      Preheat the oven to 350°F (180°C). Line 2 muffin pans with 15 paper muffin liners. Combine all the ingredients through the vanilla in a bowl. Beat for 3 minutes, until light and fluffy. Stir in the chocolate chips. Divide among the muffin cups. Bake about 20 minutes. Cool completely.

    • 2

      Boil the cream. Remove from the heat, add the chocolate, and stir and cool. Dip each cupcake top in the chocolate mixture to top.

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