You read that title correctly; these cupcakes are NAKED!
(shocks, gasps, polite ladies fainting)
For the past few weeks, I’ve been dying for a chocolate chip cookie. The problem was, I didn’t want a few dozen cookies, and I didn’t want it to be a cookie.
I know. I am so confusing.
My mind baffles me just as much as it baffles you.
What was I really craving, you may ask?
How could I want a cookie, but not a cookie, at the same time?
Well, I wanted the flavor and texture of a chocolate chip cookie: brown sugar, chocolate chips, chewy, comforting….
But one simple little cookie would not solve the craving. I needed these flavors in a cake.
True, I could have just eaten a dozen cookies, but one chocolate chip cookie cupcake to satisfy my cravings sounds like a healthier option.
So I got to work on a new recipe and wouldn’t you know it….
these adorable little cupcakes appeared in my oven minutes later!
Well, maybe close to an hour later, but most of that was scribbling in my notebook deciding which ingredients to include.
As the cupcakes cooled, I rummaged through my box of piping tips to find the perfect one with which to frost them.
But every few moments I found myself staring at those little cakes, thinking how adorable they looked on their own. Their little chocolate chips peeking out of luscious cake, how could I cover such a simple beauty up with frosting?
And so, the naked cupcake was born.
You won’t even miss the frosting on these sweet treats. The cake is soft, moist, and chewy, with plenty of chocolate chips for all the chocoholics out there. Brown sugar gives it that subtle chocolate chip cookie flavor and texture, and really, who needs more than that?
The idea of covering it in a decadent chocolate frosting just seemed like too much.
I know, I know. I’m usually all about taking things over the top. But this time, I think simplicity wins the love of my taste buds.
The only thing these cupcakes need is a nice glass of cold milk. 😀
I’m off to eat more naked cupcakes,
Chocolate Chip Cookie Cupcakes
- 2 cups flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 3/4 cup vegetable oil
- 1/2 cup brown sugar
- 1/2 cup white sugar
- 3 eggs
- 2 tsp vanilla
- 1/2 cup milk
- 3/4 chocolate chips
- Preheat oven to 350 degrees and line one 12-cup muffin pan with paper liners. In a medium bowl, combine flour, baking powder, and salt.
- In a large bowl, beat vegetable oil, both sugar, eggs and vanilla. Whisk flour and milk into vegetable oil mixture in alternating increments, starting and ending with the flour. Fold in chocolate chips.
- Fill cupcake liners 2/3 way full with batter, and bake at 350 degrees for 18-20 minutes or until a toothpick inserted in the center of a cupcake comes out clean.
- Let cool for a few minutes before carefully removing to cool on a wire rack.
Makes Approximately 12 cupcakes
All Photos, Recipes (Unless Otherwise Specified) And Writing Copyright © 2013 Jessica Gonzalez | On Sugar Mountain