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Maple Chocolate Chip Cupcakes

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Maple Chocolate Chip Cupcakes 0 Picture

Ingredients

  • FOR THE CUPCAKES:
  • FOR THE FROSTING:
  • 2 2 2 cup Semisweet chocolate chips
  • 1 1 1 cup Heavy Cream

Details

Servings 12

Preparation

Step 1

Preheat the oven to 350F. Line a cupcake pan with twelve paper baking cups, or grease the pan with butter if not using baking cups
Salt Sift together the flour, baking powder, and salt on a piece of parchment paper or wax paper and set aside.
Place the unsalted butter in the bowl of a stand mixer or in a bowl with a handheld electric mixer. Add the sugar; beat on medium speed until well incorporated.
Add the eggs one at a time, mixing slowly after each addition.
Combine the vanilla extract, vanilla bean seeds and milk in a large liquid measuring cup.
Reduce the speed to low. Add one thirds of the flour mixture to the butter mixture, then gradually add on third of the milk mixture, beating until well incorporated. Add another third of the flour mixture, followed by one third of the milk mixture. Stop to scrape down the bowl as needed. Add the remaining flour mixture, followed by the remaining milk mixture, and mix slowly until just combined.
Add in the maple syrup and mix slowly until just combined.
Gently fold in the chocolate chips, just until incorporated. Scoop batter into baking cups so that they are two-thirds full and bake for 18 to 20 minites )start checking after 15 minutes) or until a toothpick inserted into the center of a cupcake comes out clean. Transfer the pan to a wire rack to cool completely.
FOR THE FROSTING: Fill a medium saucepan with 1 to 2 inches water and place over medium-low heat. Place the chocolate ships and heavy cream in a medium glass bowl over the saucepan and melt the chocolate chips. Stir occasionally until the chips are completely melted. Remove the bowl of melted chocolate from the saucepan and let it come to room temperature. Then cover the bowl with plastic wrap and place it in the refrigerator for one hour or until it reaches the consistency of peanut butter. Using a spatula, whip up the ganache and place it in a plastic piping bag fitted with a large round metal tip. Frost each Maple Chocolate Chip cupcake with Georgetown Cupcake's signature swirl.

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