Generous Kitchen

Wednesday, March 23, 2011

Chocolate Chip Cupcakes & Chocolate Buttercream Frosting

There are some important things you need to
about baking buddy and her baking mama.
They sound the same, look the same,
talk the same, yadda-yadda-yadda,
they do not agree on this recipe.

Baking mama says that if you make a white cake 
you should only use the egg whites,
"because it makes it so much whiter and the 
contrast of white cake and 
dark chocolate chips is so pretty". 

Guess who's writing this?

That's right, and Baking buddy says,
"If you're just going to pour a ton of chocolate chips
into the batter anyhow, who cares if it's white?"
Has anyone seriously ever turned down a cupcake
because it wasn't white enough?

So there you have it. 
Choose your teams, pick your side.
One thing we do agree on is this:
either way you'll wind up with an amazingly
delicious cupcake, but just know that
if you don't choose the right side
we'll find out.
Somehow. ;)

Enjoy friends.

1 box white cake mix as directed on the box
We like Betty Crocker!

In a food processor:
pulse 1 and 1/2 cups of
bittersweet chocolate chips
(we like our chips fairly small, but not "dust")
If you don't have a food processor
chop the chips into your desired texture.

the chips into the cake batter.

baking cups 3/4 of the way to the top

330 convection oven
or 350 conventional oven
for 18-20 minutes

Cool before icing!

For the chocolate buttercream:

1/2 cup of Crisco
1/2 cup (1 stick) softened butter

2 teaspoons vanilla
4 Tablespoons cocoa powder

Mix and scrape sides.

4 cups powdered sugar
(in 3 or 4 increments)

Now, have a little faith-
right about now this icing always looks like
it's a hot mess, but then all of a sudden it
creams together and is perfect!
Keep mixing...

1/4 cup milk

Scrape sides and mix again until smooth.

Frost your cupcakes and go make yourself
some friends with these little babies!

Don't forget to share.

you are loved

1 comment:

  1. Hello. . . Baking Mama here.
    Yes, I prefer to use the "egg white only" method not only because it is pretty and white, but because I believe it produces a more delicate and fluffy cake.
    HOWEVER, that being said, I will also say my Baking Buddy knows her way around the kitchen and if she prefers it with the whole egg, who am I to judge. (Aside from that, I've tasted her cupcakes and they are AMAZING!)
    So, I believe the moral of this story is there is rarely only ONE "right way" to do things.
    Hmmm. . .maybe we should remember this on our spiritual walk, also!
    Just sayin... ;)