The Pioneer Woman Tasty Kitchen
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Chocolate Chip Snickerdoodle Cupcakes

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Level: Easy

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Description

Fabulous cookie turned cupcake.

Ingredients

  • 1 stick Butter, Softened
  • ¼ cups Brown Sugar
  • ½ cups Plus 2 Tablespoons Regular White Sugar
  • 2 whole Eggs
  • 2 teaspoons Vanilla
  • ½ teaspoons Almond Extract
  • 1-½ cup Flour
  • ½ teaspoons Baking Powder
  • ¼ teaspoons Salt
  • ½ Tablespoons Cinnamon
  • ½ cups Milk
  • ½ cups Mini-chocolate Chips, Tossed In 2 Tablespoons Flour

Preparation

1. Preheat oven to 350ºF. Grease or line a muffin tin.
2. In the bowl of an electric mixer, cream butter and sugars. Add eggs, vanilla and almond extracts. Mix well.
3. In a gallon Ziploc bag (or large bowl) combine flour, baking powder, salt and cinnamon. Slowly incorporate into the butter mixture.
4. Add milk.
5. Fold in floured mini-chocolate chips.
6. Fill muffin cups 2/3 full.
7. Pop in the oven and bake for 25 minutes. Remove and let cool completely. Frost ( I used brown sugar buttercream).
8. Enjoy!

5 Comments

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Julie @ Sugarfoot Eats on 5.17.2011

These look SO great!

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Twinks on 5.17.2011

Oh my! I love cupcakes, and these sound yummy!

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forevernowandthen on 5.17.2011

@cookbookqueen…..sure thing.Ill get that loaded up. :)

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Barbie (barbiekels) on 5.17.2011

Yuuum! I’m so going to try this today! Hee.

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cookbookqueen on 5.17.2011

OMG! These look so good! Would you mind also sharing your recipe for the brown sugar buttercream frosting?

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