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Chocolate Chip Snickerdoodle Cupcakes
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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!
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5 Comments
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Julie @ Sugarfoot Eats on 5.17.2011
These look SO great!
Twinks on 5.17.2011
Oh my! I love cupcakes, and these sound yummy!
forevernowandthen on 5.17.2011
@cookbookqueen…..sure thing.Ill get that loaded up.
Barbie (barbiekels) on 5.17.2011
Yuuum! I’m so going to try this today! Hee.
cookbookqueen on 5.17.2011
OMG! These look so good! Would you mind also sharing your recipe for the brown sugar buttercream frosting?