Mini Chip White Cupcakes

Mini Chip White Cupcakes

10

"New Ghirardelli Mini Chips are the perfect topping to these luscious white cupcakes!"

Ingredients

{{adjustedServings}} servings 272 cals
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Original recipe yields 24 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 272 kcal
  • 14%
  • Fat:
  • 13.2 g
  • 20%
  • Carbs:
  • 39.2g
  • 13%
  • Protein:
  • 3 g
  • 6%
  • Cholesterol:
  • 39 mg
  • 13%
  • Sodium:
  • 126 mg
  • 5%

Based on a 2,000 calorie diet

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Directions

  1. Preheat the oven to 325 degrees F. Paper line or grease 24 mini cupcake molds. Sift together the flour, baking powder, and salt. On medium speed, beat the butter and sugar in large bowl until light. Add the eggs, one at a time, beating well after each addition. Stir together the milk, lemon juice and the vanilla. On low speed, add half the milk mixture. Mix until well incorporated. Add the remaining milk mixture and the dry ingredients in the same manner. Add 1 cup mini chocolate chips to the batter and stir. Fill each cavity to the top.
  2. Bake on the middle oven rack for about 20-22 minutes or until a tester inserted in the center of the cupcakes comes out clean. Cool cupcakes in their pans for 10 minutes. Then unmold and cool on a wire rack.
  3. Frost the top of each cupcake and sprinkle them with the remaining 1/4 cup mini chocolate chips.
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Reviews

10
  1. 16 Ratings

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While these turned out very cute, the flavor and texture are lacking. When I removed these from the cupcake pan, there were little puddles of grease in the bottoms, and that should have been my...

Almost THE perfect cupcake. Four stars rather than five because I'm not sure the cake would have had as fine, even crumb and as much flavor had I not: doubled both the baking powder and the salt...

These were ABSOLUTELY delicious and were a fantastic hit at our large family gathering. The only change I made was 1) 1/2 cup butter (instead of 3/4 c.) and 2) 1 tsp vanilla (instead of 1/2 tsp...