For the cupcakes:
1 cup unsalted butter, softened1 cup confectioners/icing sugar
2 cups self-rising flour
1 tsp. baking powder
4 eggs
1 tsp. vanilla
1/2 cup semi sweet chocolate chips
1 cup unsalted butter, softened1 cup confectioners/icing sugar
2 cups self-rising flour
1 tsp. baking powder
4 eggs
1 tsp. vanilla
1/2 cup semi sweet chocolate chips
1 tsp. freshly ground black pepper
1. Preheat the oven to 350F. Combine the butter, sugar, flour, baking powder, eggs, and vanilla extract in a medium bowl. Beat with an electric mixer on low-medium speed until light and creamy (2-3 minutes). Stir in the chocolate chips and black pepper. Spoon about 1/4 cup of batter into each well of a muffin tin lined with baking cups. Bake for 18-22 minutes. Remove pans from the oven and cool for 5 minutes. Remove cupcakes from the pan and cool on a wire rack for an additional 25 minutes.
For the frosting:
1 cup cream cheese, softened
1 1/2 cups confectioners/icing sugar, sifted
1 tsp. vanilla extract
3 tbsp. unsalted butter, softened
1. Preheat the oven to 350F. Combine the butter, sugar, flour, baking powder, eggs, and vanilla extract in a medium bowl. Beat with an electric mixer on low-medium speed until light and creamy (2-3 minutes). Stir in the chocolate chips and black pepper. Spoon about 1/4 cup of batter into each well of a muffin tin lined with baking cups. Bake for 18-22 minutes. Remove pans from the oven and cool for 5 minutes. Remove cupcakes from the pan and cool on a wire rack for an additional 25 minutes.
For the frosting:
1 cup cream cheese, softened
1 1/2 cups confectioners/icing sugar, sifted
1 tsp. vanilla extract
3 tbsp. unsalted butter, softened
1/3 cup mini chocolate chips
2. Beat the cream cheese, icing sugar, vanilla, and butter until smooth and creamy. Spread frosting on top of the cupcakes. Sprinkle a teaspoon of mini chocolate chips on top of each cupcake.
Makes approximately 18 cupcakes
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