I had just gotten home from the basketball game, and I was in the mood for something just a little bit chocolate-y. But the only thing I could find, was chocolate chips! I flipped through the Scrumptious Cupcakes book and found this recipe. This is great if you just want a little chocolate, not like triple chocolate cookies or anything. I added an additional 1/4 cup of chocolate chips because the 1/2 cup looked lonely. I did find that this recipe's batter isn't quite thick enough because most of the chip sunk towards the bottom. This might have been my fault because I added more, but the flavor is still great. Also, I made it truly jumbo by baking it in a 6-hole cupcake tin that has giant holes, perfect for these cupcakes. Just make sure you watch the time as it will be a little longer than the regular size.
Jumbo Chocolate Chip Cupcakes
makes 8
7 Tbsp butter
1/2 cup sugar
2 large eggs
3/4 cup self-rising flour
1/2 cup chocolate chips
Preheat oven to 375 degrees. Line your muffin tin size of choice.
Place butter, sugar, eggs, and flour in a large bowl and beat together until just smooth. Fold in the chocolate chips. Spoon the batter into the paper liners.
Bake for 20-25 minutes or until well risen. Transfer to a wire rack to cool completely.
Enjoy!
Recipe courtesy of Parragon Books Ltd.
