My kids loves Chips Ahoy - the version with just the choc chips - and I don’t think it’s exactly healthy for them. Instead of buying these, I bought some choc chips with the intention of baking some homemade choc chip cookies for them. But lo and behold, the choc chips have found its way into the waffles and the pancakes and finally I thought of cupcakes. I’m not a chocolate lover so according to my kids and hubby, these are the best they’ve tasted and if you don’t trust them, you should try it yourself. Worry about the waist size later… The original recipe is from Southern Living.

Ingredients:

For topping:
1 egg
1/4 cup firmly packed golden brown sugar
1/8 tsp salt
1/2 tsp vanilla essence
3/4 cup semi sweet choc chips
1/2 cup roughly chopped walnuts

Method:

1. In a bowl, combine egg, sugar and salt and whisk until well combined.
2. Add the rest of the ingredients and stir with a spoon. Set aside.

 

I shouldn’t have used a glass bowl to take this pic…but this is how the topping will look like when you’re done mixing.

For cupcakes:
1/2 cup butter, softened
1/3 cup sugar
1/2 tsp vanilla essence
1/3 cup firmly packed golden brown sugar
1 egg
1 cup all-purpose flour
1/2 tsp baking soda
1/2 tsp salt

Method:

1. Preheat the oven to 350F.
2. Combine butter, both types of sugar and vanilla essence. Beat until well combined and creamy.
3. Add the egg. Continue beating until well blended.
4. In a separate bowl, combine flour, salt and baking soda. Whisk briskly to combine.
5. Pour the flour mixture into the butter mixture. Stir with a spoon until well combined.

 

 Not exactly what you’d expect a cupcake mixture to look like. But this is it. Believe it or not!



6. Spoon the mixture into mini cups/muffin cups to half fill them.

 



7. Bake for 10 minutes at 350F. Remove the cakes from the oven and quickly spoon the topping mixture on top of the cakes.

 

Don’t spoon the topping to the brim!



8. Return the cakes to the oven and continue baking for another 10 minutes.

Tips:

• If using the muffin cup size, bake the cakes for 15 minutes before adding the topping. And continue baking for another 10 minutes until the cakes are firm.