Get ready to transform your baking game with these irresistible Vanilla Almond Chocolate Chip Cupcakes that promise to be the most decadent, mouthwatering treat you've ever tasted! Imagine biting into a perfectly moist cupcake with a delicate balance of vanilla and almond flavors, punctuated by rich, melty chocolate chips that will make your taste buds dance with joy. Whether you're a seasoned baker or a curious beginner, this recipe is your ticket to cupcake heaven that will impress everyone from family gatherings to sophisticated dessert parties.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: American
Serves: 12 cupcakes
Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup sugar
- 1/2 cup butter, softened
- 2 eggs
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1 cup chocolate chips
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners or lightly grease the cups with butter.
- In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until well combined and set aside.
- In a large mixing bowl, cream the softened butter and sugar together using an electric mixer on medium speed until light and fluffy, approximately 3-4 minutes.
- Add eggs one at a time to the butter-sugar mixture, beating well after each addition. Scrape down the sides of the bowl to ensure even mixing.
- Stir in the vanilla extract and almond extract, mixing until fully incorporated.
- Gradually add the dry flour mixture to the wet ingredients, alternating with the milk. Mix on low speed until just combined, being careful not to overmix.
- Gently fold in the chocolate chips using a spatula, distributing them evenly throughout the batter.
- Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Remove from the oven and let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Optional: Once cooled, frost with vanilla or chocolate buttercream and garnish with additional chocolate chips or sliced almonds if desired.
Tips
- Ensure all ingredients are at room temperature for smoother mixing and better texture.
- Don't overmix the batter - this can lead to tough, dense cupcakes. Mix just until ingredients are combined.
- Use an ice cream scoop for even batter distribution in muffin cups.
- Check cupcakes a few minutes before recommended baking time to prevent overcooking.
- Let cupcakes cool completely before frosting to prevent melting.
- For extra flavor, toast the chocolate chips briefly in a dry pan before adding to the batter.
- Store cupcakes in an airtight container to maintain moisture and freshness.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 42g
Protein: 4g
Fat: 16g
Saturated Fat: 9g
Cholesterol: 65mg
