Chocolate and Cream Cupcakes
Description
Homemade treats for tea. Cupcakes consist of a combination of vanilla and chocolate batter. Serve warm or chilled. Perfect with tea.
Instructions
- 1
Step 1
1. To make the chocolate dough, beat butter and sugar together in a bowl at medium speed for about 2 minutes. Add milk and vanilla extract, and beat until combined. Add flour and salt, and beat again. Mix in chocolate chips. Shape the dough into small balls, using about 1½ tablespoons of dough for each ball. Place the balls on a baking sheet lined with parchment paper and freeze overnight.
- 2
Step 2
2. To make vanilla batter, preheat the oven to 175 degrees. Line a cupcake pan with paper liners. In a bowl, beat butter and sugar together with a mixer at medium speed for about 3 minutes. Add eggs one at a time, beating well after each addition. In another bowl, mix flour, baking powder, baking soda, and salt. Add the dry ingredients to the egg mixture alternately with milk, mixing at low speed. Begin and end with the flour mixture. Mix in vanilla extract. Spoon 3 tablespoons of batter into each paper liner, filling them about two-thirds full.
- 3
Step 3
3. Place one frozen ball of chocolate dough on top of each. Bake in the oven at 175 degrees for 16-18 minutes.
- 4
Step 4
4. To make the frosting, beat butter and brown sugar together in a bowl at medium speed using a mixer. Add powdered sugar, salt, milk, and vanilla extract, and continue beating. Frost the finished cupcakes and sprinkle with chocolate chips.