Chocolate Chip Cupcakes

Name: Chocolate Chip Cupcakes
Ingredients: 9 tbsp butter, at room temperature, chopped; 3/4 cup sugar; 1 tsp vanilla extract; 2 None large eggs; 3/4 cup self-rising flour, sifted; 2/3 cup milk; 6 oz mixed white and milk chocolate chips; None None Buttercream Frosting; 9 tbsp butter, chopped, at room temperature; 1 tsp vanilla extract; 2/3 cup powdered sugar, sifted; 2 tbsp milk; None None red food coloring; 4 None mini chocolate eggs, thinly sliced

14 ingredients

2 steps

Ingredients

9 tbsp butter, at room temperature, chopped
3/4 cup sugar
1 tsp vanilla extract
2 None large eggs
3/4 cup self-rising flour, sifted
2/3 cup milk
6 oz mixed white and milk chocolate chips
None None Buttercream Frosting
9 tbsp butter, chopped, at room temperature
1 tsp vanilla extract
2/3 cup powdered sugar, sifted
2 tbsp milk
None None red food coloring
4 None mini chocolate eggs, thinly sliced

Directions

1

Preheat oven to 350°F. Line a 12-cup cupcake pan with paper liners. For the batter, cream butter and sugar together with an electric mixer until light and fluffy. Beat in vanilla. Add eggs, one at a time, beating well after each addition. Fold in flour a bit at a time, alternating with the milk. Fold in chocolate chips. Spoon mixture into paper liners so that they are 2/3 full. Bake for 20-25 mins, until a skewer comes out clean. Cool in pan for 5 mins. Transfer to a wire rack to cool completely.
2

Meanwhile, to make the buttercream frosting, beat together butter and vanilla with an electric mixer until pale and creamy. Gradually beat in half the powdered sugar, then the milk, then the remaining powdered sugar. Tint pink with a few drops of red food coloring. Spread on cupcakes and top with the mini egg slices to serve.