Kelly the Culinarian: Stand Mixer Sunday: Chocolate Chip Crumb Cupcake Recipe

Sunday, January 19, 2014

Stand Mixer Sunday: Chocolate Chip Crumb Cupcake Recipe

A very special happy birthday to baby sister Mandy! She's twenty-ISH today. A lady never tells.
Her request for birthday treats was very specific: muffins, either blueberry or coffee cake. Upon further questioning, it was determined that chocolate chip coffee cake would be the best bet.

I scoured the Internet and my person collection before melding a few recipes for what I hope will be a crumb cupcake winner. I went with a tender crumb cake recipe coupled with a cinnamon sugar ribbon accompanied by a sprinkle of mini semi-sweet chocolate chips. Another layer of sour cream-moistened crumb cake tops the ribbon, with a generous topping of cinnamon sugar and more baby chips.
This would be great with a morning coffee or a big glass of milk. Or a mimosa, because hell, it's Mandy's birthday!

Chocolate Chip Crumb Cupcake Recipe
1/4 cup brown or turbinado sugar
1 teaspoon cinnamon
2 cups flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon kosher salt
1 stick room-temperature butter
2 room-temperate eggs
1 cup sour cream
1 teaspoon vanilla
1 cup mini chocolate chips

Combine the sugar and cinnamon in a small bowl and set aside. In another large bowl, combine the dry ingredients and set aside.

Using the paddle attachment on your stand mixer, beat together the sugar and butter until light in color and fluffy. This takes a few minutes, so give it some time. Then, add the eggs one at a time and allow to combine before adding the sour cream and vanilla. Mix until just combined, then add the dry ingredients slowly until just mixed.

To assemble, start with a lined muffin tin and place about three Tablespoons of the batter in the bottom of each well. Use a spoon to flatten and make a small well in each cup, then fill with a generous sprinkle of the cinnamon sugar and chips. Top with another two Tablespoons of dough and finish it with more cinnamon sugar and chips.

Bake in a 350-degree oven for about 30 minutes or until a toothpick comes out clean. Remove from the muffin tin when cool enough to handle and allow to cool completely on a wire rack.

No comments: