Cupcake Experiment # Awesome

When I was baking these Chocolate Chip cupcakes, my son was not pleased.  He wandered down the steps and asked where the cookies I was baking were.  That was my first indication that this recipe was a keeper.  A few minutes later, when I convinced him to at least give it a try, I was proven correct and he deemed them the best cupcakes ever!

So here is the recipe (taken from 52 Cupcakes by way of Cupcake Rehab):

8 oz. unsalted butter, room temperature

3/4 cup sugar

3/4 cup brown sugar

2 eggs

1 tsp vanilla extract

2-1/3 cups flour

1 tsp baking soda

1 tsp salt

12 oz semisweet chocolate chips

1-1/4 cups milk

1. preheat the over to 375 degrees and prepare the muffin pans with nonstick spray or paper

cups

2. In the bowl of an electric mixer, combine the butter, sugars, and eggs and mix on high speed

for 10 minutes. Add the vanilla.

3. Sift together the flour, baking soda, and salt and stir them into the butter mixture.

4. Stir in the chocolate chips.

5. Add the milk and stir just until combined.

6. Pour the batter into pans, filling at least halfway. Bake for 20 to 25 minutes, or until a toothpick

inserted comes out clean.

7. Turn out the cupcakes onto a wire rack to cool.

And for the frosting, I went back to my old fave from allrecipes.com:

INGREDIENTS:

1/2 cup butter 1/4 cup unsweetened cocoa powder 1 tablespoon vanilla extract

3 1/2 cups confectioners' sugar 2 tablespoons milk

DIRECTIONS:

1.	In a saucepan over medium heat, melt butter. Stir in cocoa and vanilla. Place confectioners' sugar in a large bowl. Pour in cocoa mixture. Beat well (mixture will be extremely thick). Beat in milk, a teaspoon at a time, until desired consistency is achieved.