The Urban Gastronome

Game Day, Part 2: Blondie Cupcakes
January 26, 2010, 10:49 pm
Filed under: Baking, Dessert

Imagine your ideal chocolate chip cookie. Imagine the outer layer with just enough crunch, perfect for dunking. Imagine the inside, chewy and sweet and bursting with chocolate chips. Are you in your happy place? Now imagine it is a blondie cupcake and not a chocolate chip cookie at all!

If you like, you can also imagine the blondie cupcake all over my keyboard. Yeah, I am enjoying an inspirational sample as I write, and I’ve made a bit of a mess. Should’ve had a glass of milk.

Anyway, these cupcakes are simple to make, fun to eat, and perfect to serve on Super Bowl Sunday.  There’s no cutting or portioning. Just tumble them into a bowl or arrange them on a plate. You can easily double the recipe or make mini cupcakes if you’re having a big Super Bowl crowd. Your guests will love it.

As with most baking, we start with . . .

The Dry Ingredients

A lot of flour and a little salt and baking powder.

Remember the fork? Fluff the dry ingredients!

The Wet Ingredients

Melted butter, an egg (coming to room temp in warm water), dark, caramely vanilla (accept no substitutes), and the honorary wet ingredient: sugar.

Toss the melted butter in you working bowl.

And the white and brown sugar.

Mix well, until smooth. Keep the mixer on medium-low speed so things don’t get out of hand.

I love those action shots.

Step 2.5: Dip your finger in the butter and sugar and take a taste. Mmmm.

Lightly whisk the egg and add some color to the mix.

And don’t forget the vanilla. Never forget the vanilla. Its smell alone makes vanilla unforgettable.

Magic! Now it’s all smooth and creamy! It’s amazing what a little egg and vanilla can do.

Incorporate the dry ingredients bit by bit. Be patient. Be kind.

Behold! Chocolate chips! Mix them in slowly and gently. If the mixer isn’t cooperating, use a spoon or spatula. Make it work.

Wrapping It Up

Pretty colors.

My secret tool for a job such as this is an ice cream scoop. Coat it with a bit of non-stick spray and the batter will fall effortlessly and cleanly into the cup.

By the way, do you see all of those cupcakes? Aren’t you excited? I am!

After quality time on the middle rack, our cupcakes are a perfect golden brown.

If you like nuts, you can add them with the chocolate chips. I’m a simple girl and am happy with just the chocolate.

May I recommend blondie cupcakes à la mode? Just cut a cupcake in half. Heap a scoop or two of vanilla ice cream on the bottom half. Place the top half on the ice cream, always at a jaunty tilt. Cupcakes are known for being roguish, after all.

Blondie Cupcakes

1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt

8 tablespoons (1 stick) unsalted butter, melted
1/2 cup granulated sugar
1 cup brown sugar
1 large egg
2 teaspoons vanilla extract

1 1/2 cups semisweet chocolate chips

Preheat oven to 350 degrees. Line muffin tin with paper cups.

Mix the dry ingredients in a small bowl with a fork.

With an electric mixer on medium-low speed, blend butter and sugar until well mixed. Lightly whisk egg. Along with the vanilla extract, add egg to sugar and butter mixture.

Stir in chocolate chips.

Divide batter among the twelve cups.

Bake on the middle rack for 25-30 minutes, until toothpick comes out with moist crumbs. If you’re making mini cupcakes, check them with a toothpick after 10-15 minutes.

I must confess. This recipe is not my own. It’s Martha’s. The original is available at Real Simple’s website.

Music pairing: Stay Positive by The Hold Steady (an honorary nod to the Jets)


8 Comments so far
Leave a comment

Thanks to my mother in law, I can safely report that the new kroger brand vanilla gelato would be the perfect ice cream selection to accompany these treats!

Comment by Lindsey

This sounds perfectly delicious! Gosh, I love gelato!

Comment by urbangastronome

I’ll be making these for tomorrow; thanks for the idea; they sound fabulous :D

Comment by April D

I just made these. They didn’t rise; they sank. They stick to the liners so badly you can’t peel them off – the cupcakes just crumble. What a terrible recipe.

Comment by whitecat

I’m sorry these cupcakes didn’t work out for you.

It’s true that, unlike traditional cupcakes made with cake batter, these cupcakes don’t rise and get fluffy. They are definitely more like the chocolate cookies I compared them to in the introduction.

When we eagerly tried the cupcakes just out of the oven, the paper liners stuck a little, but not too much. However, after they cooled completely, the liners came off without leaving any of themselves behind. Another possible solution to the liner issue is to use silicone liners instead of paper; they certainly won’t stick at all. I suppose you could also skip liners altogether and just coat the muffin pan cups with a non-stick spray, but of course, that makes clean-up terribly difficult. :)

Comment by urbangastronome

Did you use baking soda on accident (instead of baking powder)? I’ve mistakenly read a recipe too quickly in the past and mixed up the two, leading to sinking muffins instead of rising ones.

Comment by Jackie

Very tasty. The outside is crunchier than a cupcake, but very good. I think I’ll try them in mini-muffin size next time.

Comment by cardinal

I made these tonight, and they are delicious! It’s like a cupcake-shaped cookie. Yum.

Comment by Sweet Machine

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