These American treats have made their way to Morocco, where they can be found as packaged snacks, bakery-made sweets or home-baked cakes. This recipe for extra moist chocolate chip cupcakes are a family favorite and perfect for offering as a snack, tea time or party food. They also occasionally make it onto my iftar table when breaking the fast in Ramadan.
Frost the cupcakes if you like, but I usually serve them plain. Omit the chocolate chips for a basic vanilla cupcake.
Also try making cupcakes using the batter from the Moroccan Yogurt Cake and Moroccan Orange Cake recipes, or get decadent and make Chocolate Fudge Cupcakes with Whipped Ganache.
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Yield: 24 large or 36 small cupcakes
Ingredients:
- 225 g (1 cup) butter, softened
- 340 g (1 1/2 cups) sugar
- 4 large eggs
- 2 teaspoons vanilla
- 2 1/2 cups flour
- 2 teaspoons baking powder
- pinch of salt
- 235 ml (1 cup) milk
- chocolate chips or finely chopped semi-sweet chocolate (optional)
Preparation:
Preheat your oven to 375° F (190° C). Prepare muffin tins with paper liners.
With a mixer, beat the butter and sugar together until light and creamy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla.
Combine the flour, baking powder and salt. Add the flour mixture and milk to the creamed butter and sugar mixture. Beat just until a smooth, thick batter forms. Do not over mix.
Spoon the batter into the prepared cupcake liners, filling a little more than half full. If desired, sprinkle some chopped chocolate or a few chocolate chips on top of the batter. Bake the cupcakes in the preheated oven until set and golden in color, approximately 15 to 17 minutes. The cupcakes are done when a toothpick inserted in the center comes out clean.
Allow the cupcakes to cool in the pan for several minutes before transferring to a rack to cool completely. Store the cupcakes in an airtight container at room temperature for several days, or for longer in the freezer.
