A real chocoholic will like this easy recipe for homemade chocolate chip cupcakes. Made from scratch, moist and filled with lots of chocolate.
For a chocoholic like me, there can only be one conclusion after making these cupcakes: super delicious. The combination of chocolate and cake can only be good. The chocolate bursts in your mouth when you bite into it, but it's packaged into this soft creamy cake.
- In this recipe, cornstarch is used which is mixed with the flour. Therefore the cake becomes soft and fluffy.
- The baking powder is used to rise you get beautiful cupcakes. Use baking powder and not baking soda. Baking powder starts working when adding liquid. When using baking soda you also need something acidic.
- Use all ingredients at room temperature, that way the cupcakes will become airier.
- Substitute cornstarch, flour, and baking powder with 450 grams cake flour
- You can substitute milk chocolate with dark or white chocolate chips.
- Which way you're going to store your cupcakes, always allow them to cool to room temperature!
- Store the cupcakes in an airtight container at room temperature. They will stay good for 2 days.
- Don't store them in the refrigerator. The structure of the cupcake will change.
- If you want to store them in the freezer put them first in a plastic wrap and then in an airtight box. You can store up to 3 months in a freezer. Before eating them let them thaw at room temperature. This will take about 2 hours. Make sure that when thawing you remove as much of the plastic foil as possible (without damaging the cupcakes).
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Chocolate chip cupcakes
For cupcakes
A real chocoholic will like this easy recipe for homemade chocolate chip cupcakes. Made from scratch, moist and filled with lots of chocolate
Ingredients
- 50 grams cornstarch
- 130 grams flour
- 2 teaspoons baking powder
- â…› teaspoon salt
- ½ tablespoon vanilla extract
- 110 mL milk
- 85 grams butter
- 140 grams sugar
- 2 egg whites size L
- 100 grams Milk Chocolate
Ingredients you need per step are listed below the step in Italic
Instructions
- Preheat the oven to 320 degrees Fahrenheit (160 degrees Celsius).
- Chop the chocolate into small pieces.
- Place the cupcake forms in the cupcake baking plate.
- Sieve the cornstarch, flour, salt, and baking powder in a large bowl.
- In a second bowl mix the egg whites with the mixer until they are stiff ( if you hold the bowl upside down, the egg whites may not fall out).
- In a third bowl mix the butter until it is pale yellow.
- Then mix in the sugar and vanilla extract and mix for another 3 minutes.
- Add â…“ of the flour mixture, mix it through, pour half of the milk, mix further.
- Add again â…“rd part of the flour mixture, then the remainder of the milk, and finally the rest of the flour. Meanwhile, keep on mixing at low speed.
- Mix with the spatula the chocolate pieces through the batter.
- Add a quarter of the egg white and stir with the spatula through the batter.
- Once incorporated you carefully add the rest of the egg whites and mix gently through with the spatula.
- Spoon each muffin form almost full with batter and put in the oven.
- Bake the cupcakes for 24 minutes (or until done). You can check that by pricking with a satay pricker in the middle of a cupcake. If it comes out dry, the cupcakes are done. Otherwise, you extend the baking time by 2 minutes.
- Remove from the oven and put the cupcakes on a wire rack to cool.
- If you still have some batter refill the baking forms and bake in the oven until all the batter is used.
Notes
- In this recipe, cornstarch is used which is mixed with the flour. Therefore the cake becomes soft and fluffy.
- The baking powder is used to rise you get beautiful cupcakes. Use baking powder and not baking soda. Baking powder starts working when adding liquid. When using baking soda you also need something acidic.
- Use all ingredients at room temperature, that way the cupcakes will become airier.
- Substitute cornstarch, flour, and baking powder with 450 grams cake flour
- You can substitute milk chocolate with dark or white chocolate chips.
Indication Nutritional Value (Per Person / Portion):
Calories: 204kcalCarbohydrates: 30gProtein: 2gFat: 9gSaturated Fat: 6gCholesterol: 16mgSodium: 90mgFiber: 1gSugar: 17gVitamin A: 192IUIron: 1mg
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