This recipe is, believe it or not, the first cake I ever baked when I was a child. We used to make it in a square pan, but as you know, I love cupcakes! It’s simple and delicious, kind of like a chocolate chip cookie but it’s a cupcake instead. I suppose you could add frosting, but I really don’t think it’s necessary.
makes one dozen cupcakes
1 3/4 cups all-purpose flour
1/4 teaspoon salt
2 large eggs, at room temperature
2 large egg yolks, at room temperature ( see note )
1 1/2 teaspoons vanilla extract
3/4 cup ( 11/2 sticks ) unsalted butter, softened
1 cup sugar
1/2 cup miniature semi-sweet chocolate chips
3/4 cup chopped walnuts
Note: it is much easier to separate the eggs when cold, and then allow to come to room temperature
Preheat the oven to 350 degrees. Line a muffin tin with paper cupcake liners.
In a small bowl, stir together the flour and the salt. Set aside. In a second small bowl, beat together the eggs, egg yolks, and vanilla. Set aside.
In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. Add the sugar, and beat until fluffy, about 3 minutes. Gradually add the eggs and vanilla, and beat well. Add the dry ingredients in two parts, beating until well incorporated, bu do not over beat. Using a rubber spatula, scrape down the batter in the bowl, making sure the ingredients are well blended. Stir in the chocolate chips and the walnuts. Scoop the batter into the prepared muffin tin ( fill almost all the way to the top - this recipe does not have any leavening, so will not rise! )
Bake for 20-25 minutes, or until a cake tester inserted into the center of the cupcake comes out clean. Allow to cool completely before serving.