Dana Treat – Treat Yourself

Pre-Op Cupcakes

Posted February 7, 2009


Chocolate Chip Cupcakes

Adapted from
Cupcakes!
Makes 18 regular cupcakes

I didn’t have cupcake liners on hand so I just sprayed my muffin tins really well. They came out of the pan just fine. I think if you plan to freeze them, I would skip the liners anyway. If you plan to freeze them, do not glaze them – do it after they have thawed.

2 cups flour
2 cups packed light brown sugar

1 tsp. baking soda

1 stick cold butter, cut into pieces

1 large egg

1 tsp. vanilla extract

1 cup sour cream

1/4 cup whole milk

2 cups (12 oz.) semisweet chocolate chips

Position a rack in the middle of the oven. Preheat oven to 325 degrees. Line 18 muffin tin cups with paper cupcake liners.

In a large bowl, using an electric mixer on low speed, mix the flour, brown sugar, and baking soda to blend them. Add the butter and mix until the butter pieces are the size of peas, about 2 minutes. You will still seem some loose flour. Stop the mixer and scrape the sides of the bow as needed during mixing. Mix in the egg and vanilla. The batter will still look dry. Mix in the sour cream and milk until the batter looks evenly moistened; you may still seem some lumps of butter. Mix in the chocolate chips.

Fill each paper liner with a generous 1/4 cup of batter, to about 1/3 inch from the top of the liner. Bake just until the tops feel firm and a toothpick inserted in the center comes out clean, about 25 minutes. Cool the cupcakes for 10 minutes in the pans on wire racks.

Carefully turn out the cupcakes on to the wire racks and turn right side up to cool completely. Add the chocolate glaze either by drizzling with a fork or by spooning a bit on top of each cupcake. Allow to sit until glaze is firm. The cupcakes can be covered and stored at room temperature for up to 2 days.

Chocolate Glaze
Makes 2 cups

1 cup heavy whipping cream
2 tbsp. unsalted butter, cut into 2 pieces

3 tbsp. light corn syrup

9 oz. (1
1/2 cups) semisweet chocolate chips
1/2
tsp. vanilla

In a medium saucepan, heat the cream, butter, and corn syrup over low heat until the cream is hot and the butter has melted. The mixture should form tiny bubbles – do not let it boil. Remove the pan from the heat, add the chocolate chips, cover, and let them sit for about 30 seconds to soften. Add the vanilla and whisk the sauce until it is smooth and the chocolate has melted. Allow to cool slightly.


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