|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 10g||13%|
|Saturated Fat 6g||30%|
|Total Carbohydrate 26g||9%|
|Dietary Fiber 1g||2%|
|Total Sugars 15g|
|Vitamin C 0mg||1%|
|*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.|
In Morocco, these vanilla and chocolate chip cupcakes can occasionally appear on an iftar evening table when breaking the fast during Ramadan. In your home, this basic recipe for extra-moist vanilla cupcakes with chocolate chips will become a family favorite as a snack 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 you can use chopped chocolate.
If you do want to frost these cupcakes, 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.
8 ounces (1 cup) unsalted butter, room temperature
1 1/2 cups granulated sugar
4 large eggs, room temperature
2 teaspoons pure vanilla extract
2 1/2 cups (300 g) all-purpose flour
2 teaspoons baking powder
Pinch kosher salt
1 cup milk
1/2 cup dark chocolate chips (or finely chopped semisweet or dark chocolate)
Gather the ingredients.
Heat the oven to 375 F/190 C. Grease and flour cupcake tins or line them with paper liners.
Using an electric mixer and a large bowl, 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.
While beating on low speed, add the flour mixture alternately with the milk to the creamed butter and sugar mixture, beating just until a smooth, thick batter forms. Do not overmix.
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 tin, 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.
How to Store the Cupcakes
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.