Bella Cupcakes (Choco Chip with Chocolate Buttercream Frosting)

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Wondered where I’ve been for the past two weeks? As it turns out, our little bundle of joy decided to make her grand entrance into this world one week early, so I’ve been getting acquainted with my little princess and practicing my new role as a mommy!

Needless to say though, between feedings, burpings and diaper changes, baking has taken a back seat. But fear not, my friends. Thanks to [a lot] of help from daddy and grandma, I managed to set aside a bit of time to bake this new treat in honor of Isabella (yes, you guessed it, this blog is named after our little one – Bella for short).

Bella Cupcakes - One token Pink treat in honor of our little girl

So here it is, my newest cupcake invention – Chocolate Chip Cupcakes with Chocolate Buttercream Frosting. Simple and tasty, these are a hit with both children and adults.

Chocolate Buttercream Frosting

Hope you enjoy my first recipe in what feels like forever…and stay tuned for more yummy desserts as I fall back into a regular routine with my little one.

Enjoy!

Ingredients:

Cupcakes

~ 1/2 cup (113 grams) unsalted butter, room temperature

~ 2/3 cup (130 grams) granulated white sugar

~3 large eggs

~ 1 teaspoon pure vanilla extract

~ Zest 1 large lemon

~ 1 1/2 cups all purpose flour

~ 1 1/2 teaspoon baking powder

~ 1/4 teaspoon salt

~ 1/4 cup milk

~ 1/2 cup + 1/4 cup semi-sweet chocolate chips

Chocolate Buttercream Frosting

~ 2 cups confectioner’s sugar

~ 1/2 cup unsalted butter, room temperature

~ 1 teaspoon pure vanilla extract

~ 2 tablespoons milk or light cream

~ 4 oz. semi-sweet chocolate (+ 1 tablespoon milk), melted and cooled

Directions:

Preheat oven to 350 degrees F (177 degrees C) and line 12 muffin cups with paper liners.

In the bowl of your electric mixer, or with a hand mixer, beat the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla extract.

In a separate bowl whisk together the lemon zest, flour, baking powder, and salt.

With the mixer on low speed, alternately add the flour mixture and milk, in three additions, beginning and ending with the flour. Scrape down the sides of the bowl as needed.

Evenly fill the muffin cups with the batter and bake for about 17 – 20 minutes or just until set and a toothpick inserted into a cupcake comes out clean. (Always check a few minutes before the stated baking time. Do not over bake or the cupcakes will be dry.) Remove from oven and place on a wire rack to cool. 

Cooling Cupcakes

Once the cupcakes have completely cooled, frost with icing. If you want flat topped cupcakes then slice off the dome of each cupcake, with a sharp knife, before frosting. If you want to pipe the frosting, I like to use a large Wilton 1M star decorating tip. Cupcakes are best eaten the same day they are made, but they can be covered and stored for a few days.

Chocolate (Buttercream) Frosting:

In an electric mixer, or with a hand mixer, cream the butter until smooth and well blended. Add the vanilla extract. With the mixer on low speed, gradually beat in the sugar. SCRAPE DOWN the sides of the bowl. Add the melted chocolate, milk and beat on high speed until frosting is light and fluffy (about 3-4 minutes). Add a little more milk or sugar, if needed.

Makes about 12 cupcakes

 


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