|Nutritional Guidelines (per serving)|
|Servings: 24 cupcakes (24 servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 12g||15%|
|Saturated Fat 7g||34%|
|Total Carbohydrate 19g||7%|
|Dietary Fiber 1g||3%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This basic recipe for extra-moist vanilla cupcakes with chocolate chips will become a family favorite and are perfect for offering as a snack, at tea time, or as party desserts. They can be frosted, but they are equally delicious plain. Any type of chocolate chip can be used, including white chocolate chips if you prefer, or chopped chocolate.
If you choose to frost them, consider a basic buttercream frosting or a chocolate buttercream frosting. Another great pairing is a coffee frosting which complements both the vanilla and chocolate nicely.
In Morocco, these vanilla and chocolate chip cupcakes can occasionally appear on an iftar evening table when breaking the fast during Ramadan.
- 8 ounces (2 sticks) unsalted butter (room temperature)
- 1 1/2 cups sugar
- 4 large eggs (room temperature)
- 2 teaspoons vanilla extract, or 3 packets vanilla sugar
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- Pinch of salt
- 1 cup milk
- 1/2 cup chocolate chips or finely chopped semisweet or dark chocolate
Gather the ingredients.
Heat your oven to 375 F (190 C). Grease and flour cupcake tins or line them with paper liners.
In a large bowl using an electric mixer, beat together the butter and sugar until the mixture is light and creamy.
Add the eggs one at a time, beating well after each addition.
Stir in the vanilla.
In a separate medium bowl, whisk together the flour, baking powder, and salt.
Add the flour mixture alternately with the milk to the creamed butter and sugar mixture. Beat on low speed just until a smooth, thick batter forms. Do not overmix.
You can stir the chocolate into the batter now if you like, or add it after you have filled the cupcake liners.
Spoon the batter into the prepared cupcake liners, filling a little more than half full.
Bake the cupcakes until set and golden in color, approximately 15 to 17 minutes. The cupcakes are done when a toothpick inserted in the center comes out clean.
Allow the cupcakes to cool in the pan for several minutes before transferring to a rack to cool completely.
Serve your cupcakes and enjoy.
Once completely cooled, store the unfrosted cupcakes in an airtight container at room temperature for two days. If you want to frost them with an icing that will need refrigeration, hold off doing so until you are ready to eat the cupcakes; the cupcakes will lose their freshness when refrigerated. You can easily freeze the unfrosted cupcakes to keep them for longer.
Cupcakes in Morocco
During Ramadan, iftar is the feast you have after sunset when you have not eaten or drunk since sunrise. It traditionally includes dates, but baked desserts are also a part of the spread. A batch of cupcakes can be a quick treat.
Since the quality of chocolate chips in Morocco can be iffy, a good alternative is to hand chop good dark baking chocolate or a chocolate bar for recipes which call for chocolate chips. In this case, the vanilla cake is flavorful enough so skipping the chocolate chips would be fine.