chocolate chip mini cupcakes with milk chocolate frosting

many sundays we go over to honey’s parents house for a family dinner with his siblings, their spouses, + our two adorable nephews. this past sunday was no exception, + since his parents so graciously made us bacon-wrapped filet mignon, twice baked potatoes, + herb-grilled vegetables, i figured it would be nice for me to whip up some sort of dessert for an after-dinner sweet.

i knew i wanted to make mini cupcakes, since i suspected we might be pretty full after dinner + not want anything too rich or heavy. when i saw these chocolate chip mini cupcakes on erin’s blog, i knew we had a winner! i was really pleased with how the recipe turned out – the cake + frosting combined provide just enough sweetness while the flavor combination was perfectly balanced. big success! they’d also convert easily to full-size cupcakes if the miniature option just isn’t your thing. enjoy!

chocolate chip mini cupcakes with milk chocolate frosting

makes about two dozen mini cupcakes, adapted from perfect cupcakes, as seen on erin’s food files

ingredients

1 cup all purpose flour
1/4 cup sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup mini chocolate chips
1 egg
1/2 cup milk
3 tablespoons butter, melted
1/2 teaspoon vanilla extract

for frosting:
2 cups confectioners sugar
1/4 cup unsweetened cocoa powder
1/4 cup butter
3 tablespoons evaporated milk
3/4 teaspoon vanilla extract

directions

preheat oven to 350 degrees. prepare muffin tins with liners.

in a medium bowl whisk together flour, baking powder, salt + sugar; then add chocolate chips. in a small mixing bowl, lightly beat the egg, then add milk, melted butter, + vanilla.
add to flour mixture + stir until just moistened. divide among the prepared cups.

bake until the tops spring back when lightly tapped, 12-15 minutes. remove from the oven + cool in the pan for 10 minutes, then transfer to a wire rack to cool.

for frosting: in a small bowl, sift together the confectioners’ sugar + cocoa, + set aside. in a medium bowl, cream butter until smooth, then gradually beat in sugar mixture alternately with evaporated milk. blend in vanilla. beat until light and fluffy. if necessary, adjust consistency with more milk or sugar.

frost cupcakes with a spatula or piping bag.

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