Chocolate Chip Babycakes With Chocolate Flake Buttercream Recipe

Name: Chocolate Chip Babycakes With Chocolate Flake Buttercream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1-2/3 cup Cake Flour; 3/4 Tablespoons Baking Powder; 1/8 teaspoons Salt; 7 Tablespoons Butter (I Used Unsalted, You Can Use Whatever You Want); 3/4 cups Sugar; 1/2 cups + 1 Tbsp Milk; 1 Tablespoon Vanilla; 3 whole Egg Whites, Beat To Stiff Peaks; 1 cup Semisweet Chocolate Chips; 4 cups Powdered Sugar; 1/2 cups Butter; 1/4 cups Milk; 1 teaspoon Vanilla; 1/4 cups Crushed Chocolate

Servings: persons

1-2/3 cup Cake Flour
3/4 Tablespoons Baking Powder
1/8 teaspoons Salt
7 Tablespoons Butter (I Used Unsalted, You Can Use Whatever You Want)
3/4 cups Sugar
1/2 cups + 1 Tbsp Milk
1 Tablespoon Vanilla
3 whole Egg Whites, Beat To Stiff Peaks
1 cup Semisweet Chocolate Chips
4 cups Powdered Sugar
1/2 cups Butter
1/4 cups Milk
1 teaspoon Vanilla
1/4 cups Crushed Chocolate

1
Mix first seven ingredients in bowl for 2 minutes on medium speed. Batter should be thick and fluffy. Fold in egg whites and when well mixed, add 1 cup chocolate chips.
2
Preheat your oven to 350. I baked mine into baby cakes, but you are more than welcome to make yours into regular old cupcakes. The baby cakes needed to bake about 20 minutes, so your regular cakes will need a little bit more time. Just watch them until they turn golden brown.
3
Put butter in the bowl, add 2 cups of powdered sugar, milk, and vanilla. Beat on medium speed until mixed well. At this point you have all the power. Is your frosting too thick? Too thin? Too buttery? Not buttery enough? When I tasted my frosting, I thought it tasted too sugary, so I added another 2 Tbsps of butter before I settled on the flavor. Mine was also very thick with all the extra butter, so I didn't need the extra sugar.
4
Once your chips are crushed (I used frozen chocolate chunks and a baggie and a hammer, but if you have a food processor, which I do not, you could probably use that and make less noise), just go ahead and add them to the frosting. I also suggest you pop this frosting in the fridge for about 20 minutes to solidify just a little more before you try to use a pastry bag with those cupcakes. If you're going to spread them on, you can go right ahead without chilling it in the fridge; it's perfect for you at that point.

1546

kcal

Calories

Fat

217

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1-2/3 cup Cake Flour, 3/4 Tablespoons Baking Powder, 1/8 teaspoons Salt, 7 Tablespoons Butter (I Used Unsalted, You Can Use Whatever You Want), and more.

Yes, Chocolate Chip Babycakes With Chocolate Flake Buttercream falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Chocolate Chip Babycakes With Chocolate Flake Buttercream

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