Ingredients
Scale
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 cup sugar
- 1/2 cup milk
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup chocolate chips
- 1 cup pastry cream or vanilla pudding
Instructions
- Preheat the oven to 350°F (175°C) and line a cupcake pan with liners.
- Cream together softened butter and sugar in a mixing bowl until light and fluffy.
- Add eggs one at a time, then stir in vanilla extract.
- In a separate bowl, mix all-purpose flour with baking powder.
- Gradually add flour mixture to the creamed mixture, alternating with milk, starting and ending with flour.
- Fold in chocolate chips gently.
- Divide the batter among cupcake liners, filling each about two-thirds full.
- Bake for 15-18 minutes or until a toothpick inserted comes out clean.
- Once cooled, slice off the tops, fill each cupcake with pastry cream, and replace the tops.
- Melt chocolate chips and drizzle over the cupcakes.
Notes
Substitute all-purpose flour with a gluten-free blend for a gluten-free option. For a healthier version, consider using whole wheat flour and reducing sugar.
- Prep Time: 30
- Cook Time: 18
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cupcake
- Calories: 250
- Sugar: 15g
- Sodium: 210mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg