Ingredientes para Toll House Cookie Chocolate Chip Cupcakes
- 1 cup (2 sticks) unsalted butter
- Sugar
- ½ cup packed brown sugar
- ½ teaspoon vanilla extract
- 1 large egg
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
- Semisweet Mini Chocolate Chips
- ½ cup chopped pecans
Cocina de forma más inteligente con Sous, tu compañero de cocina
¿Te falta un ingrediente para esta receta de Toll House Cookie Chocolate Chip Cupcakes? ¿Necesitas un maridaje de vino perfecto o una idea de guarnición saludable? ¡No adivines, pregúntale a Sous! Tu sous-chef con IA está listo para ayudarte a intercambiar ingredientes, ajustar el tamaño de las porciones y descubrir consejos de sabor en segundos.
Cómo preparar Toll House Cookie Chocolate Chip Cupcakes
- Preheat oven to 350°F (175°C). Line an 8-cup muffin tin with paper liners.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter, ¾ cup granulated sugar, ¾ cup packed brown sugar, and 1 teaspoon vanilla extract until light and fluffy.
- Beat in 2 large eggs one at a time, mixing well after each addition.
- In a separate bowl, whisk together 2 cups all-purpose flour, 1 teaspoon baking soda, and ½ teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- For the topping: In a medium bowl, combine ½ cup packed brown sugar, 1 large egg, ½ teaspoon vanilla extract, ¼ teaspoon salt, 1 cup chocolate chips, and ½ cup chopped pecans.
- Divide the cupcake batter evenly among the prepared muffin cups, filling each about halfway.
- Top each cupcake with an equal amount of the brown sugar pecan mixture.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out with moist crumbs.
- Let the cupcakes cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.
- Once cooled, drizzle with melted chocolate (optional).
Información nutricional (Aproximado por ración)
Sodio
11 g
Azúcar
168g
Grasa
59g
Carbohidratos
19g
