Mini Chip White Cupcakes

Mini Chip White Cupcakes

10

"New Ghirardelli Mini Chips are the perfect topping to these luscious white cupcakes!"
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Ingredients

servings 272 cals
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Original recipe yields 24 servings

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Nutrition

  • Calories:
  • 272 kcal
  • 14%
  • Fat:
  • 13.2 g
  • 20%
  • Carbs:
  • 39.2g
  • 13%
  • Protein:
  • 3 g
  • 6%
  • Cholesterol:
  • 39 mg
  • 13%
  • Sodium:
  • 126 mg
  • 5%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat the oven to 325 degrees F. Paper line or grease 24 mini cupcake molds. Sift together the flour, baking powder, and salt. On medium speed, beat the butter and sugar in large bowl until light. Add the eggs, one at a time, beating well after each addition. Stir together the milk, lemon juice and the vanilla. On low speed, add half the milk mixture. Mix until well incorporated. Add the remaining milk mixture and the dry ingredients in the same manner. Add 1 cup mini chocolate chips to the batter and stir. Fill each cavity to the top.
  2. Bake on the middle oven rack for about 20-22 minutes or until a tester inserted in the center of the cupcakes comes out clean. Cool cupcakes in their pans for 10 minutes. Then unmold and cool on a wire rack.
  3. Frost the top of each cupcake and sprinkle them with the remaining 1/4 cup mini chocolate chips.

Reviews

10
  1. 16 Ratings

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Most helpful positive review

Almost THE perfect cupcake. Four stars rather than five because I'm not sure the cake would have had as fine, even crumb and as much flavor had I not: doubled both the baking powder and the salt...

Most helpful critical review

While these turned out very cute, the flavor and texture are lacking. When I removed these from the cupcake pan, there were little puddles of grease in the bottoms, and that should have been my...

While these turned out very cute, the flavor and texture are lacking. When I removed these from the cupcake pan, there were little puddles of grease in the bottoms, and that should have been my...

Almost THE perfect cupcake. Four stars rather than five because I'm not sure the cake would have had as fine, even crumb and as much flavor had I not: doubled both the baking powder and the salt...

These were ABSOLUTELY delicious and were a fantastic hit at our large family gathering. The only change I made was 1) 1/2 cup butter (instead of 3/4 c.) and 2) 1 tsp vanilla (instead of 1/2 tsp...

I wonder if the reviewer who said they were not fluffy did not sift? I made these with my daughter and frosted them with butter-cream frosting. We did not add all the chips required. The cupca...

My whole family LOVES these cupcakes :)

I've made this recipe twice. I followed the suggestion someone said about 17 servings for 12 regular size cupcakes: BIG mistake. The original recipe says 24 serving (mini cupcakes), but in fact ...

The cupcake was super fluffy and turned out really great! Thumbs up to this recipe

My family loves this recipe....especially right from the bowl

I loved this recipe .they were a big hit at a party . I made them big ,so I had to cook them for a long time. - ocean girl