Entenmann’s chocolate chip crumb loaf used to be one of my absolute favorite cakes as a kid. I remember being really sick once, and I had no appetite. The only thing I wanted was sweet stuff, so my mom bought me chocolate chip ice cream and chocolate chip crumb loaf and I ate them watching ‘Mary Poppins.’ So as you can see, I was always into chocolate chip treats and confections, especially when I’m not feeling up to par. Like a comfort food, you know? And last week, it just so happens I was pretty sick. Feverish, sore throat, the whole nine yards. I still am really, but I’m on the way to wellness (I think it’s partially due to these little beauties). So what else was I supposed to make when I got the baking bug?
These cupcakes don’t taste anything like that Entenmann’s crumb loaf, they actually taste more like chocolate chip cookies in cupcake form. But the frosting? The frosting tastes exactly like chocolate chip ice cream. I could’ve eaten it right out of the bowl… and I did a little bit, I can’t lie.
The batter is very thick, like cookie dough, and hard to maneuver. And it doesn’t rise much at all, so filling them a little more than ¾ full is probably a good idea. I anticipated a bigger rise so mine didn’t clear the tops of my cups. I also used nut cups which probably threw them off even more, though. I also halved the recipe, so maybe that threw things off a bit on top of everything else. Who knows.
CHOCOLATE CHIP CUPCAKES
Ingredients:
- 1 ½ cups + 2 tablespoons cake flour
- 2 ¼ teaspoons baking powder
- 1/8 teaspoon salt
- 7 tablespoons butter
- 7/8 cup sugar (or 1 cup minus 2 tablespoons)
- ½ cup milk
-
1 tablespoon milk - 1 ½ teaspoons vanilla
- 3 large egg whites
- 1 cup semi-sweet chocolate chips
Directions:
- Preheat oven to 350° degrees. Line standard muffin tins with paper liners. Whisk dry ingredients in a large bowl. Cream butter and sugar with a mixer until light and fluffy. Mix milk and vanilla in a separate small bowl.
- Reduce speed to low. Add dry ingredients to butter mixture in 3 additions, alternating with wet ingredients and ending with dry. Scrape sides of bowl.
- Beat egg whites to stiff peaks, and fold into batter. Fold in chocolate chips.
- Divide batter among muffin cups, filling each 2/3 full.
- Bake cupcakes about 22 minutes or until testers inserted into centers come out clean. Let cool in tins on wire racks. Cupcakes will keep, covered, for up to 3 days, unless otherwise noted.
CHOCOLATE CHIP BUTTERCREAM
Ingredients:
- 12 ounces (3 sticks) unsalted butter, softened
- 1 pound confectioners’ sugar, sifted
- ½ teaspoon pure vanilla extract
- 1 cup semi-sweet chocolate chips
Directions:
- Beat butter with a mixer on medium-high speed until pale and creamy, about 2 minutes.
- Reduce speed to medium. Add sugar, ½ cup at a time, beating after each addition, about 5 minutes. (After every 2 additions, increase speed to high, and beat for 10 seconds, then reduce speed to medium-high). Add vanilla, and beat until buttercream is smooth.
- Fold chocolate chips into buttercream. Use immediately, or cover and refrigerate for up to 3 days. (Bring to room temperature, and beat on low speed until smooth before using.)
I used mini-chocolate chips, but the recipe was meant for the regular ones, so do whatever works for you. You could use any kind of chips you like for these, really. Butterscotch, peanut butter, white chocolate. If you made the cake and frosting bases chocolate and used white chocolate chips it would be a really nice contrast too.
Arwyn, my petit chat noir with a delectable chocolate chip cupcake
…
This is another awesome recipe stashed away in my bible. I highly recommend it. Not for cats, really, but it makes a cute picture 🙂
I'm Marilla. A 30-something artist, hobby baker, home canning enthusiast, gardener, DIY-er, wife, mommy of a baby boy and dog mom (to another baby boy) from New York. 
You had me at chocolate! This sounds mind-blowingly delicious – Especially that buttercream – I’m already dreaming about it!
Oh yum! I’ve found that a lot of buttery frostings will end up tasting like ice cream equivalents – especially true of French buttercream with lots of vanilla! Keep getting better Marilla!
Lauren: It’s a damn good cupcake. The buttercream alone is worth making 🙂
Anna: It’s true! I made a mint chocolate chip one last year that everyone said tasted like ice cream, and I made a chocolate one for my mom’s raku pottery class that they said tasted like it too. And thank you, I’m definitely feeling much better now 🙂
OMG. I have to make those this week. My mouth is watering as I’m reading it! they sound soooooo delish!
Brianne you’ll love them. Madeline probably will too 😉
I’ve really been wanting a nice chocolate chip cookie but I’ve also been wanting to make a super cupcake. Perhaps I’ll collapse both wants with this recipe.
They were much better than I thought they’d be. You know, it was a Martha recipe, so you’ve gotta be careful, ’cause ya never know when it might spontaneously combust on you and make you look dumb and make her look awesome. But these worked out really good.
Ha Ha! I have the SAME photo of my petit chat noir sampling cupcakes!!! Too funny!!
Black cats love cupcakes!
Hi. I made these for my work Christmas party and no one said a word about them. However, weeks later, out of nowhere, people asked me to make more. I sent some to work with my husband and people actually came to ask (beg) him for more. I would call those ringing endorsements. The recipe made plenty of thick, buttery frosting and a dense, yet delicate cake. Great recipe! Thanks!
Aww that’s awesome Pola! You’re very welcome!
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