Top 100 Cake Blog

Top 100 Cake Blog

Friday, August 22, 2014

Chocolate Chip Cupcakes with Milk Chocolate Frosting

Last weekend, while making a peach pie, the DS asked me to "please make something chocolate." So, being the aim-to-please mother that I am, I whipped up these chocolate chip cupcakes.  The vintage recipe predates commercial chocolate chips -- as in, it calls for breaking up a seven-ounce chocolate bar. (Chocolate chips were introduced commercially in 1939.) Because these are old-school (read: not overly sweet or chocolate-y) I paired them with a very rich milk chocolate frosting.

These are good, not great, though the DH ate several and especially liked the frosting.  The best news is, they can be made quickly (like while simultaneously baking a pie) with ingredients probably in your pantry.

Start by blending the butter with the sugar.

When the batter is done, fill paper-lined muffin tins.

While the cupcakes are baking, begin the frositng by melting butter and cocoa.

Add the melted chocolate mixture to the milk and confectioner's sugar mixture.

Beat and voila -- milk chocolate frosting.

This inside view reveals the chocolate to cake ratio.

Recipes are below; I've written out an updated method for the cupcakes, as there are no instructions on the card.

Chocolate Chip Cupcakes

Preheat oven to 350 F

1/2 c. unsalted butter
1 c. sugar
2 eggs
2 c. flour
2 1/2 t. baking powder
3/4 t. salt
2/3 c. milk
1 1/2 t.vanilla
8 ounces chocolate chips

Combine dry ingredients in a small bowl and set aside.
Beat butter with sugar until light and fluffy.
Add eggs and combine.
Add vanilla.
Add dry mixture alternately with the milk, beginning and ending with the flour mixture.
Stir in chocolate chips.
Spoon batter into muffin tins.

Bake about 20 minutes or until a tester (toothpick) comes out clean.

For the icing, melt butter (instead of shortening) and cocoa powder in a double boiler over hot water. I had to add extra confectioner's sugar to get it thick enough to spread.


  1. I'm trying to decide whether to make these or not. On the one hand, it's the perfect amount of chocolate I need to use up (I have broken bars of chocolate in my pantry that are leftovers from other recipes). On the other hand, the cupcakes themselves seem a little lackluster as far as sweetness and chocolate ratio. Are they worth the time and effort in your opinion?

    Vintage Baker

    1. That's a tough call. I think they're good, and I think the reason they weren't great was that I followed the instructions to bake them at 425 F and they were a bit dry. A temperature of 350 F would probably yield a moister result. (I'm also baking everything these days in my vintage Chambers oven, as my modern and easier-to-regulate oven is still broken.) They are basically a yellow cake with a bit of chocolate for flavor and texture. And as for lackluster, I think they are -- based mostly on the over-the-top supersweet desserts we're now accustomed to. If you want a more subtle (and less caloric!) old-fashioned cake, then these are for you. Let me know what you decide. (You could just eat the chocolate and call it a day!)

  2. I don't think I'm going to make these. Mainly because I don't have *quite* enough leftover Hershey's and Baker's brand chocolate for this recipe. I don't want to use up one of my Ghirardelli bars for less than stellar cupcakes. I do intend to make the ranger cookies as those sound delicious.

    Vintage Baker

  3. Also, I think I will eat the rest of the leftover Hershey's dark chocolate bar and use the Baker's chocolate to make brownies (only because it's the perfect amount for brownies and they have to be used up). I may just splurge from now on and buy good quality chocolate. I only buy the cheap brands because I live in a very small town, and the local grocery store doesn't have anything better.
    Vintage Baker

  4. I just realized this is the exact same cupcake recipe you posted on July 3, 2013 and I made it back then. My sister told me she needed a dessert for a party right away. I chose that recipe because I had all the ingredients on hand. I used shortening as called for in the original recipe (no butter on hand and no time to go to the store) and substituted chocolate chips. I baked mine at 325 (350 in a normal oven). I didn't even have time to frost them so I drizzled on chocolate syrup and sifted confectioner's sugar on top. They were very well received at the party so maybe this is a good recipe after all. As I recall, I never tried one myself as they were all given away.
    Vintage Baker

    1. Vintage Baker -- OMG! You're right! I did blog about these last year! I usually put those recipes away, but obviously my "filing system" is askew. And because I bake so much (and my memory apparently so poor) I had no recollection. But it does seem that the muffins made last year with the broken up chocolate bar were far superior to the ones make with chocolate chips! Go figure.

    2. I totally understand. I'm not very organized either and am always losing track of important stuff. The best thing I ever bought on ebay was a container full of just dessert recipes- all handwritten, clean, easy to read, and neatly alphabetized. Makes me wonder if its original owner was a neat freak or something. Thanks!
      Vintage Baker