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
- 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
- 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
- 12 ounces (3 sticks) unsalted butter, softened
- 1 pound confectioners’ sugar, sifted
- ½ teaspoon pure vanilla extract
- 1 cup semi-sweet chocolate chips
- 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 🙂