This chocolate chip cupcakes recipe is a different version of my chocolate cupcake recipe. Not only because this one has chocolate chips in it, but also because the rest of the ingredients used are also different to a certain extent.
Firstly, I use brown sugar instead of normal caster sugar. Use of brown sugar gives the cupcakes a richer molasses-like taste. To add on to that, I also use ground almond and this gives the cupcakes a slightly nutty flavor. Together, these ingredients yield wonderfully rich and delicious nutty and chocolaty chocolate chip cupcakes.
As seen in the image above, I have decorated my cupcakes with mini marshmallows. I have provided step by step instructions on how to do this here. Its so simple, it can even be used as a decorating project for kids.
I topped each cupcake with a thin layer of chocolate ganache and then I attached mini marshmallows in circles, starting from the outside and working the way towards the center. The chocolate ganache acts as a glue to hold the marshmallows in place. And since these were chocolate chip cupcakes, I decided to add more chocolate chips as part of the deco. Finally I attached one chocolate chip to one marshmallow, limiting only to the center marshmallows and leaving the outer layer of marshmallows plain.
Here is the recipe for the cupcakes and click here for step by step instructions on how to decorate your cupcakes with mini marshmallows and chocolate chips.
225g butter (salted)
450g soft brown sugar
320g self raising flour
60g cocoa powder
75g ground almond
100g chocolate chips
1/2 tsp baking powder
3/4 cup milk
1 tsp vanilla essence
Preheat oven to 175 degrees Celsius.
Beat butter and brown sugar till light and creamy. Add eggs, one at a time, beating well after each addition and until mixture becomes pale and fluffy.
In a separate bowl, sift together flour, cocoa powder and baking powder. Fold in the sifted ingredients into the creamed mixture alternately with milk, starting and ending with flour. Do not over mix.
Add in the ground almond and vanilla essence and combine well. Finally mix three parts of the chocolate chips into the batter. Keep the remaining one part aside. Pour the well mixed batter into baking cups. Fill each cup only until its about two thirds full. Finally, top the batter with the remaining chocolate chips that were set aside earlier. Bake the cupcakes for 15 to 20 minutes until a toothpick inserted in the center of the cupcakes comes out clean.
Remove cakes from oven and let them cool completely before decorating.