Mini Chocolate Chip Pancake Cupcakes with Maple Syrup Buttercream

By Texaschef11

Ingredients

• 3 cups all purpose flour
• 2 tsp baking powder
• 1/2 tsp salt
• 1 cup butter (2 sticks), room temperature
• 2/3 cup brown sugar
• 2/3 cup granulated sugar
• 4 large eggs, room temperature
• 2 tsp vanilla extract
• 2/3 cup buttermilk
• 1 cup mini chocolate chips
• 1/3 cup maple syrup

Preparation

Step 1

Preheat oven to 350F. Line 24 muffin tins with paper liners.
In a medium bowl whisk together flour, baking powder and salt.
In a standing mixer with the paddle attachment, cream the butter and sugars together until light and fluffy,2-3 minutes.
Add eggs one at a time, mixing until incorporated and add vanilla extract.
Slowly add buttermilk.
Gradually add flour mixture until combined, do not over mix.
Fold in mini chocolate chips.
Add a full ice cream scoop of batter to each muffin tin.
Bake for 20-25 minutes or until golden brown.
Remove from the oven and allow to cool slightly.
Poke each cupcake 4-5 times with a skewer and brush maple syrup over slightly warm cupcakes.
Allow to cool completely before frosting.

Maple Syrup Buttercream

1 cup butter (2 sticks), room temperature
4 cups confectioners sugar
1/3 cup maple syrup
4 tsp milk
1/2 cup mini chocolate chips, for garnish

Cream butter in standing mixer for 2 minutes.
Slowly add 2 cups of confectioners sugar.
Add maple syrup.
Add final 2 cups of confections sugar.
Use milk as needed if frosting is too thick.
Pipe a dollop of frosting with a large, star pastry tip.
Sprinkle with mini chocolate chips.