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Saturday, March 29, 2014

Chocolate Chip Cookie Cupcakes

If you imagine a chocolate chip cookie in cake form, these cupcakes would be that vision. White cake with mini chips scattered throughout and a gooey ganache topping that resembles that fresh out of the oven melt of a chocolate chip within the cookie.

So, ganache. Remember how I told all of you that I despise frosting? Well, ganache is my way around this. You know how a cupcake or cake sometimes just needs the frosting for aesthetic purposes? That's where ganache comes in handy. You can cover the top of a naked cupcake, but still only be consuming melted chocolate and cream, versus the ridiculously sweet cloud of frosting that would normally be there. I call that a win.

I based my recipe off of this one, with the main difference being the reduced sugar quantity and the added chocolate chips. As for the ganache, like I said above, it's just chocolate and cream.

A few cake tips and tricks: when beating the butter and sugar, you absolutely have to beat for 3-5 minutes. That is when you will notice the butter and sugar become whiter in color and much fluffier in texture. That is ideal. Secondly, all ingredients must be at room temperature. This is pretty darn serious. While you won't completely ruin a cake if you don't have your ingredients at room temperature, you will notice the ridiculously superior results if you do. Lastly, cake flour makes cakes turn out fluffy, but don't think you have to run to the store to get some if you don't have any on hand. There is a substitution rule (2 tablespoons less when using regular flour) you can also also add baking soda (which adds airiness to a cake). Don't trust me entirely on that one, google it for exact details. Also, on the flour note, it does not hurt to sift when a recipe asks you to sift. While our flours are much more fine than those of the past, this process does add air to your dry ingredients and aid in the overall fluffy cake factor. 


1/2 cup unsalted butter (at room temperature)
1/2 cup white sugar
2 large eggs (at room temperature)
1 teaspoon pure vanilla extract
1 1/2 cups cake flour, sifted
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk (at room temperature)
1/2 cup mini chocolate chips

For the ganache:

1/4 cup half and half (or whole cream)
1/2 cup chocolate chips


• Preheat oven to 350ยบ and line cupcake tin.
• Beat softened butter in electric mixer with paddle attachment until soft. Add the sugar and beat for 3-5 minutes.
• Add eggs, one at a time. Add vanilla extract.
• In a separate bowl sift the flour and baking powder together.
• Alternate mixing in the flour and milk. Be sure not to mix any more than necessary.
• Add the chocolate chips and stir in with spatula.
• Scoop batter into lined cupcake tin with a normal sized ice cream scooper.
• Bake for about 15-20 minutes (depending on how hot your oven is)

• Place on cooling rack and make ganache. 
• Using a metal bowl over a small saucepan of boiling water, heat half and half. Add the chocolate chips and let sit for a minute or so. Stir with a whisk and it will thicken almost immediately. This mixture will harden as it cools, so dip your cupcakes in the as soon as you take it off the heat. 


  1. I really like this recipe, especially that I'm also not a big fan of frosting - so this chocolate ganache is great alternative. Your food photography skills are amazing, too!