Chocolate Chip Buttermilk Cupcakes with Maple Buttercream

Get ready for several breakfast cupcake posts. I got a rather large order for breakfast cupcakes from a lady who orders breakfast for her employees every Friday (how awesome is that?!) and I plan on making 6 different kinds!

The first installment: Chocolate Chip Buttermilk Cupcakes with Maple Buttercream.

I got this recipe from The Sweet Life blog and let me tell you, it’s a keeper. The cupcake base is one I’ll save for other projects (in fact, I’ve already used it again, but I’ll tell you about that in another post).

These cupcakes are just delightful. They are light and fluffy but also slightly dense- just the perfect cupcake consistency if you ask me. When you top them with the maple buttercream, they taste just like chocolate chip pancakes! For serious.

Chocolate Chip Buttermilk Cupcakes with Maple Buttercream
makes 16-18

Cupcake Ingredients:
1 1/2 cups cake flour
3/4 cup all-purpose flour
1/2 teaspoon baking soda
1 teaspoon baking powder
3/4 teaspoon salt
1 stick butter, room temperature
1 cup sugar
2 whole eggs, room temperature
2 egg yolks, room temperature
1 cup buttermilk, room temperature
1 teaspoon vanilla
1 cup semisweet chocolate chips

Frosting Ingredients:
1/2 cup butter, room temperature
1/2 cup vegetable shortening
4 tablespoons maple syrup
4 cups powdered sugar
1 teaspoon vanilla
1 tablespoon milk

Directions:
To make the cupcakes: Preheat the oven to 325 degrees. Line two cupcake tins with 16 cupcake liners and set aside. In a medium bowl, sift both flours, baking soda, baking powder, and salt. Set aside.
In a large bowl or the bowl of a stand mixer, beat the butter and sugar on medium-high speed until light and fluffy. Scrape down the sides of the bowl and add the whole eggs one at a time, beating well after each addition. Scrape down the sides of the bowl again, and add the yolks one at a time, beating well after each addition. Reduce the speed to low and alternate adding the flour and buttermilk, beginning and ending with the flour. Beat in the vanilla, then fold in the chocolate chips.
Fill each cupcake liner about 3/4 full and bake for 20 minutes, rotating the pans halfway through cooking. Cool in the pans for a few minutes, then place on wire racks to cool completely.

To make the frosting: In the bowl of a stand mixer, beat the butter and shortening on high speed until smooth. Reduce the speed to medium and add the maple syrup. Reduce the speed to low and add the sugar, 1 cup at a time, until the desired consistency is reached. Add the vanilla and the milk and beat on medium for 1 minute or until the frosting is fluffy and smooth. Pipe onto cooled cupcakes.

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One Response to Chocolate Chip Buttermilk Cupcakes with Maple Buttercream

  1. Pingback: | My attempt to cook my way through Pinterest while training for my first half marathon…but not simultaneously

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