Chocolate Chip Cupcakes

Today's cupcake comes from Elinor Klivans' cookbook, Cupcakes!

     They were very easy to make, with baking and prep time totalling 40 minutes.  The glaze was a bit lackluster as far as a topping is concerned. The recipe calls for you to generously drizzle some over the top with a fork, which I discovered didn't work at all. This lead me to placing a dollop on the top of each cupcake, which I got a complaint that the dollop wasn't enough chocolate for the cupcake.

     These suckers are chocolate in your face. I couldn't finish one due to the sheer chocolate-y-ness of it, not to mention my brain's confusion of whether it was tasting a cookie or a cupcake. While they were an interesting and easy cupcake to whip up they definitely weren't my favorite, but if you're need of a super shot of chocolate in cupcake form, this is the way to go!

Elinor Klivans' Chocolate Chip Cupcakes

pg. 36

2 cups flour

2 cups packed light brown sugar

1 tsp. baking soda

1/2 cup (1 stick) unsalted butter, cut into pieces

1 large egg

1 tsp. vanilla extract

1 cup sour cream (I find her cupcakes to be gooey (to the point of over-moist) in the center and believe it comes from this key ingredient in her recipes)

1/4 cup whole milk (I used 1% that was in my fridge and they came out just fine)

2 cups semisweet chocolate chips

2/3 cup Chocolate Fudge Glaze (I used half the recipe and had a lot leftover)

Mix fdry ingredients, add butter and mix until the butter pieces are the size of peas. Mix in egg and vanilla. Mix in the sour cream and milk. Mix in chocolate chips.

Bake @ 325 for 25 minutes. Cool. Add the chocolate glaze. Use a fork to generously drizzle thin lines of the topping over each cupcake. Let the cupcakes sit at room temp. until the glaze is firm. They can be covered and stored at room temp. for up to 2 days. 

Choices: Dust with powdered sugar instead of chocolate glaze.