I just love this recipe! These Chocolate Chip Cupcakes are “mini” sized, which makes them perfect for those times when people want something a little sweet, but don’t want to eat a big piece of cake or a full-sized cupcake. That old familiar saying … “a little piece will do ya” certainly applies here. After a big meal (such as a Thanksgiving), these would make for a sweet ending. They are easy to transport as well, making this recipe an excellent choice for family gatherings.
I modified the original recipe slightly (source unknown), substituting mini chocolate morsels for the bigger-sized morsels.
- 1/2 cup light brown sugar
- 2 large eggs
- 1/8 teaspoon salt
- 1 cup "mini" semisweet chocolate morsels
- 1/2 cup coarsely chopped pecans
- 1 tsp. vanilla extract, divided
- 1/2 cup butter, softened
- 1/3 cup granulated sugar
- 1/3 cup light brown sugar
- 1 cup all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- Stir together 1/2 cup brown sugar, 1 egg, and 1/8 tsp. salt in medium bowl.
- Stir in chocolate morsels, pecans, and 1/2 tsp. vanilla. Cover and chill in refrigerator.
- Beat remaining 1/2 tsp. vanilla, butter, 1/3 cup granulated sugar, and 1/3 cup brown sugar at medium speed with an electric mixer until creamy.
- Add remaining egg and beat until blended.
- Combine flour, baking soda, and 1/2 tsp. salt; stir into butter mixture until blended.
- Place baking cups into miniature muffin pans, and coat cups generously with cooking spray.
- Spoon approximately 1 1/2 tsp. batter into each cup.
- Bake at 350 degrees for 12 minutes.
- Spoon chocolate morsel mixture over cupcakes; bake for 10 more minutes.