Chocolate Chip Cupcakes

Chocolate chip cookies, chocolate chip pancakes, cookie crisp cereal, those chocolate chip muffie things at Panera (what? don’t act like you don’t have a Panera rewards card).

My point… chocolate chips are, well, awesome. They are a total crowd pleaser.

So if you have an occasion where you need to bring cupcakes, and you can’t decide between vanilla or chocolate… might I suggest…

Chocolate Chip Cupcakes with (a very simple) Butter cream frosting, makes 20-24 standard size.

For the cupcakes: 2 1/2 cups flour, 2 cups sugar, 2 teaspoons baking soda, 1/2 teaspoon salt, 2/3 cup oil, 2 cups water, 2 teaspoons vinegar, 1 teaspoon vanilla extract and 1 cup mini chocolate chips.

In a bowl combine the flour, sugar, baking soda and salt. In another bowl combine the oil, water, vinegar and vanilla extract. Combine the wet and dry ingredients and stir together until nearly no lumps are left in the batter. Now add your chocolate chips. Pour batter into a lined baking pan so that each cup is 2/3 full. Bake at 350 F for 18-22 minutes, until a toothpick inserted in the center of a cupcake comes out clean.

You could eat these plain, without frosting. They are like a very light, sweet muffin.

Or you could add frosting and more chocolate chips. I’m not going to lobby for either, you do what you will. I’m just giving you options here.

But if you want to making some frosting then you will need: 1 cup (2 sticks) softened butter, 3-4 cups powered sugar, a pinch of salt and 1/2 teaspoon vanilla extract (the clear kind if you can).

Cream the butter and vanilla. Add the powered sugar, 1 cup at a time and scrapping down the sides of the bowl as you go. You may not need the full 4 cups of sugar, just keep adding until you get the frosting consistency you want.

Pipe it on. Add some more chocolate. Eat. Be merry.

xo. Emma

P.S. The lastest *holiday* edition of the Red Velvet Workshop is now out, so check that out if you dare!