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
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.
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