| Level: | Easy |
| Total: | 1 hr 35 min |
| Prep: | 45 min |
| Inactive: | 30 min |
| Cook: | 20 min |
| Yield: | 12 cupcakes |
Ingredients
- 2 cups all-purpose flour
- Candy or sprinkles, for garnish
- 2 teaspoons baking powder
- Pinch salt
- 1 1/2 sticks unsalted butter at room temperature
- 1 1/2 cups sugar
- 3 eggs
- 1 1/2 teaspoons vanilla extract
- 1/2 cup milk
- 3/4 cup sour cream
- 1 (12-ounce) bag semisweet chocolate chips
- 3 sticks unsalted butter, almost room temperature
- 1 teaspoon vanilla extract
- Pinch kosher salt
- 1/2 cup powdered sugar
Instructions
- Preheat the oven to 350 degrees F.
- Combine the flour, baking powder and salt in a large bowl. Reserve.
- In the bowl of a stand mixer combine the butter and sugar. Using the paddle attachment beat the butter and sugar together until they are light and fluffy. Turn the mixer off and scrape down the sides of the bowl.
- Beat in the eggs, 1 at a time. Slowly add the vanilla, milk and sour cream. Scrape down the sides of the bowl, as needed. With the mixer on medium speed, gradually mix in the flour.
- Line a muffin tin with paper muffin cups. Fill the muffin cups about 2/3 of the way, dividing the batter evenly among the lined cups.
- Put in the preheated oven and bake for about 20 minutes. Check about halfway through the baking process to make sure everything is going along great and also rotate the muffin tin.
- The cupcakes are done when a toothpick comes out clean when inserted into the middle of a cake. Remove from the oven and let cool completely on a wire rack, then frost and decorate.
- Put the chocolate chips in a heat-proof bowl. Put 1-inch of water in a saucepan and put the bowl of chips on top of the pan. Bring the water to a boil over medium heat. Gently stir the chips around until they are 3/4 of the way melted. Remove the bowl from the saucepan and stir occasionally until all the chips have melted.
- In the bowl of a stand mixer with the paddle attachment, beat the butter until light and fluffy. Scrape down the sides and add the powdered sugar, vanilla and salt. Beat on low speed until the mixture is combined. Then turn the mixer speed to medium-high and beat for 30 seconds. Turn down the mixer and add the chocolate gradually. Turn up the mixer again and beat until the chocolate is completely incorporated and the frosting is light and fluffy.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 684 |
| Total Fat | 47 g |
| Saturated Fat | 29 g |
| Carbohydrates | 65 g |
| Dietary Fiber | 2 g |
| Sugar | 46 g |
| Protein | 6 g |
| Cholesterol | 140 mg |
| Sodium | 118 mg |
Reviews
Simple & easy to follow recipe. Tastes wonderful! I made a strawberry lemon sauce instead of the frosting since the cupcake was nicely sweet in its own.
Note: I only made the cupcakes not the frosting- the cupcakes were perfect… light, airy, and moist.
Absolutely delicious. Great flavor and nice texture. I’ve been looking for a moist and flavorful vanilla cupcake recipe for a while and I believe I have finally found what I’ve been seeking. I saw these made on Worst Cooks in America and thought I’d give the recipe a try. I am very glad that I did. Thank you, Anne Burrell for sharing it with us. (Note: Recipe made 12 full size cupcakes and another 10 minis)
Really good and easy to make! I used caramel frosting to give it more of a fall taste as I’m sure you could use any icing it all!
These were the best cupcakes I ever made, or eaten! Light, fluffy, moist and delicious! But the frosting was a disaster! It was just melted chocolate, no amount of whipping was going to make it firm up. Wasted a bag of good chocolate chips. Fortunately a more traditional chocolate buttercream recipe saved the day. I will make these cupcakes again, for sure! Also, it made 18 cupcakes, not 12.
Meh – these were okay. NOTHING compared to Ina’s coconut cupcakes. The frosting was kind of of gross and wouldn’t hold its shape, and the cupcakes were just not impressive. They lacked any distinguishing flavor. I was disappointed.
I’m not sure what went wrong but my cupcakes fell after being removed from the oven. They passed the toothpick test.
Can you use salted buttet
Easy and delicious! A light and moist cupcake with a delicate crumb.
Great recipe! However this yields 18 standard cupcakes, not 12.