Oh my Godiva these cupcakes are amazing(!) and they don't have any frosting on them. They do, however, have this chocolate chip/walnut/brown sugar gooey concoction that you add to the top of the cupcake when it has only half-finished baking. This way the toping sinks into the body of the cupcake while also serving as a nice topper.
One down-side to the recipe: it is meant to be made as mini-cupcakes. I, however, don't have a mini-muffin pan - so I made these full size. Sadly this made only 7 cupcakes.
I'm bringing them to dance tonight - only the early birds will get these delicious treats. Sorry guys. :/
Here are my pictures:
Seven Chocolate Chip cupcakes... this picture doesn't really do them justice.
This, however, is a money shot! :)
Look at that toping... Mmmmm.
A closer shot of the toping.
Behold the gooeyness... :)
Here is the recipe:
Makes 3 dozen mini-cupcakes (or so the recipe claims) OR 7 regular cupcakes
1/2 cup firmly packed light brown sugar
1 large egg
1/8 teaspoon salt
1 cup (6 ounces) semisweet chocolate morsels
1/2 cup coarsely chopped walnuts
1 teaspoon vanilla extract, divided
1/2 cup butter, softened
1/3 cup sugar
1/3 cup firmly packed light brown sugar
1 large egg
1 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
DIRECTIONS
- Beat first 3 ingredients at medium speed with an electric mixer until blended; stir in chocolate morsels, walnuts, and 1/2 teaspoon vanilla. Set aside.- Beat remaining 1/2 teaspoon vanilla, butter, sugar, and 1/3 cup brown sugar until creamy. Add egg, and beat until blended.
- Combine flour, soda, and 1/2 teaspoon salt; stir into butter mixture.
- Place paper baking cups into miniature (1 3/4-inch) muffin pans, and coat with cooking spray; spoon 1 1/2 teaspoons batter into each cup.
- Bake at 350° for 12 minutes (15 minutes for regular sized cupcakes). Spoon morsel mixture over cupcakes, and bake 10 more minutes.
DELICIOUS!!! --Maggie :)
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