Chocolate Chip Cupcakes with Brown Sugar Cream Cheese Frosting
Chocolate Chip Cupcakes with Brown Sugar Cream Cheese Frosting requires around 45 minutes from start to finish. One serving contains 382 calories, 5g of protein, and 17g of fat. For 60 cents per serving, you get a hor d'oeuvre that serves 24. Plenty of people made this recipe, and 130 would say it hit the spot. It is a cheap recipe for fans of American food. If you have egg whites, cake flour, unsalted butter, and a few other ingredients on hand, you can make it. It is brought to you by Cookie Monster Cooking. Taking all factors into account, this recipe earns a spoonacular score of 12%, which is not so spectacular. Similar recipes include Pumpkin Cupcakes with Brown Sugar Cream Cheese Frosting, Sweet Potato Cupcakes, Brown Sugar Cream Cheese Frosting, Candied Pecans, and Carrot, Zucchini Cupcakes with Maple & Cream Cheese Brown Sugar Frosting topped with a Candied Pecan.
Servings: 24
Ingredients:
1 ½ tablespoons baking powder
3 ¼ cups sifted cake flour
1 ¾ cups mini chocolate chips
mini chocolate chips, for garnish
½ cup confectioners' sugar
¼ cup cornstarch
2 (8-ounce) packages cream cheese, softened slightly but still cold
5 large egg whites, room temperature
1 ¾ cups granulated sugar
1 ¼ cups light brown sugar
¼ teaspoon salt
14 tablespoons (1 ¾ sticks) unsalted butter, softened
1 tablespoon vanilla extract
1 cup plus 2 tablespoons whole milk
Equipment:
muffin tray
whisk
bowl
oven
stand mixer
measuring cup
toothpicks
wire rack
Cooking instruction summary:
To make the cupcakes, preheat the oven to 350 degrees. Line muffin tins with baking cups. Set aside.In a large bowl, whisk together the cake flour, baking powder and salt. Set aside.Add the egg whites to the bowl of a stand mixer fitted with the whisk attachment. Beat on high speed until stiff peaks form, about 1 to 2 minutes. Transfer the egg whites to a separate bowl and set aside.Wipe out the bowl of your stand mixture. Switch to the paddle attachment. Add the butter and granulated sugar to the bowl and beat on medium high speed until light and fluffy, about 1 to 2 minutes. In a liquid measuring cup, combine the milk and vanilla extract. With the mixer on low, add in 1/3 of the flour mixture, then half of the milk mixture. Repeat this process – add another 1/3 of the flour mixture, then the remaining half of the milk mixture. Finish by adding the last 1/3 of the flour mixture.Remove the bowl from the stand mixer and gently fold in the egg whites. Finally, gently fold in the chocolate chips. Scoop the batter evenly into the prepared muffin tins. Bake for about 22 minutes, until a toothpick inserted into the middle comes out clean. Let the cupcakes cool for a few minutes in the tins. Then remove to a wire rack to cool completely before frosting.To make the frosting, whisk together the brown sugar, cornstarch and confectioners’ sugar in a small bowl. Set aside.In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese and butter on medium high speed until light and fluffy, about 2 minutes. Add in the vanilla extract and brown sugar mixture. Continue to beat on medium high speed until the frosting is light, fluffy and has a smooth texture (another few minutes). Remove the bowl and place in the refrigerator for about 30 minutes. Pipe the frosting onto the cooled cupcakes. Garnish with mini chocolate chips.
Step by step:
1. To make the cupcakes, preheat the oven to 350 degrees. Line muffin tins with baking cups. Set aside.In a large bowl, whisk together the cake flour, baking powder and salt. Set aside.
2. Add the egg whites to the bowl of a stand mixer fitted with the whisk attachment. Beat on high speed until stiff peaks form, about 1 to 2 minutes.
3. Transfer the egg whites to a separate bowl and set aside.Wipe out the bowl of your stand mixture. Switch to the paddle attachment.
4. Add the butter and granulated sugar to the bowl and beat on medium high speed until light and fluffy, about 1 to 2 minutes. In a liquid measuring cup, combine the milk and vanilla extract. With the mixer on low, add in 1/3 of the flour mixture, then half of the milk mixture. Repeat this process – add another 1/3 of the flour mixture, then the remaining half of the milk mixture. Finish by adding the last 1/3 of the flour mixture.
5. Remove the bowl from the stand mixer and gently fold in the egg whites. Finally, gently fold in the chocolate chips. Scoop the batter evenly into the prepared muffin tins.
6. Bake for about 22 minutes, until a toothpick inserted into the middle comes out clean.
7. Let the cupcakes cool for a few minutes in the tins. Then remove to a wire rack to cool completely before frosting.To make the frosting, whisk together the brown sugar, cornstarch and confectioners’ sugar in a small bowl. Set aside.In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese and butter on medium high speed until light and fluffy, about 2 minutes.
8. Add in the vanilla extract and brown sugar mixture. Continue to beat on medium high speed until the frosting is light, fluffy and has a smooth texture (another few minutes).
9. Remove the bowl and place in the refrigerator for about 30 minutes. Pipe the frosting onto the cooled cupcakes.
10. Garnish with mini chocolate chips.
Nutrition Information:
covered percent of daily need
