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The last couple of days my husband has been craving cupcakes and chocolate. Every night after dinner he’s been telling me how much he’d like a cupcake or something with hot fudge sauce on it. I finally gave in last night and decided I’d make him some cupcakes. After looking in the pantry to see what type of ingredients we had, I decided to make him chocolate chip cupcakes with chocolate icing. This way I could have the cupcakes without the icing and not have too much chocolate.
I looked through my recipes but couldn’t find any for chocolate chip cupcakes. I figured I’d just make a basic butter yellow cupcake batter and add in the chocolate chips. The results were a soft, moist cupcake that seemed to be a cross between a cookie and a cake. I had mine without icing. I iced my husband’s with chocolate icing topped with nuts and a cherry to make it a sundae cupcake. He loved them!
Chocolate Chip Cupcakes
1 stick of butter at room temperature
4 oz. cup of light applesauce
¾ c. light brown sugar
1 egg white
1 ½ c. all-purpose flour
½ t. baking soda
1 t. baking powder
¼ t. salt
½ c. milk
1 t. vanilla
¾ c. chocolate chips
1. Preheat the over to 350 degrees. Line a cupcake pan with paper liners (12 cupcakes). In a bowl, mix the butter, applesauce, and brown sugar. Beat on medium speed until light and fluffy. Mix in the egg and egg white beating well.
2. Mix the flour, baking soda, baking powder, and salt in a medium bowl. Stir well. Add half of the flour mixture to the butter mixture on low speed. Add the milk and mix at medium speed. Stir in the rest of the flour mixture until just blended.
3. Add the vanilla and chocolate chips and stir with a spatula.
4. Divide the cupcake batter between 12 cupcake liners. Fill the cups about ¾ of the way full. Bake for 20-22 minutes, until a toothpick inserted in the center comes out clean.
5. Let cool in the pan for 5 minutes then transfer to a wire rack to cool completely.
6. After they are cooled, top with chocolate icing. Sprinkle with nuts and a cherry if desired.
Chocolate Frosting (adapted from Hershey’s)
1 stick of butter or margarine
1/2 cup HERSHEY’S Cocoa
3 cups powdered sugar
1/3 cup 2% milk
1 teaspoon vanilla extract
1. Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency.
2. Add small amount additional milk, if needed. Stir in vanilla. About 2 cups frosting.