The Ultimate chocolate chunk cupcakes
Scrumptious yellow cupcakes filled with chocolate chunks and then swirled with chocolate and vanilla buttercream frosting.
Equipment
- Electric hand mixer
- Stand mixer with paddle attachment
- Home Decor
- Measuring cups and spoons
- 3 standard cupcake pans
- Cupcake liners
- Silicon Spatula
- Piping bag with tips
- Plastic wrap
Ingredients
Chocolate chunk cupcakes
- 1 cup unsalted butter softened
- 1½ cup granulated sugar
- 1½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 4 large egg whites room temperature
- 1 tbsp vanilla extract
- 2⅔ cup cake flour sifted
- 1 cup buttermilk
- 2⅔ cups chocolate chunks
Swirl buttercream frosting
- 1¼ cup unsalted butter softened
- 4¼ cup confectioner's sugar sifted
- 1 tbsp vanilla extract
- ⅛ tsp salt
- ¼ cup heavy cream
- ½ cup unsweetened cocoa
Instructions
Chocolate chunk cupcakes
- Preheat oven to 350°. Line 2½ (30 cupcakes) standard cupcake pan with liners.
- With an electric mixer, beat the butter, sugar, baking powder, baking soda, and salt on medium speed until light and fluffy (5 minutes).
- Add in the egg whites, one at a time, beating until combined after each addition. Beat in the vanilla. Alternate adding in the cake flour and buttermilk, beginning and ending with the flour, just until combined. Fold the chocolate chunks into the batter.
- Transfer batter to prepared cupcakes liners, dividing evenly (about ½ full). Bake until a toothpick comes out clean (20 minutes). Cool in pan and then transfer to wire rack to cool completely.
Swirl buttercream frosting
- In a stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy (1-2 minutes). Reduce speed to low and gradually beat in the confectioner's sugar. Mix in vanilla and salt. Add in the heavy cream and beat until light and fluffy. Transfer half of the frosting to a bowl. Beat cocoa powder into remaining frosting on low speed until combined (1-2 minutes).
- Fit a large piping bag with a large star shaped tip (I did use others as well). Lay out a piece of plastic wrap on a flat surface. Layer in a line the white frosting and next to the white lay the chocolate frosting in the same manner. Roll plastic wrap away from the body, fold the top over and cut the bottom end of the plastic wrap. Place the roll in the piping bag fitted with the star shaped tip. Pipe onto cupcakes and serve!
Notes
- Store cupcakes in an airtight container for up to 3-5 days.
- Frosting can be store in the refrigerator for 3 days
Nutrition
Serving: 30peopleCalories: 374kcalCarbohydrates: 44gProtein: 3gFat: 21gSaturated Fat: 13gCholesterol: 41mgSodium: 115mgPotassium: 142mgFiber: 2gSugar: 33gVitamin A: 475IUCalcium: 41mgIron: 1mg
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