This recipe is an oldie-but-goody of mine. I’ve made it a few times already and I keep getting requests for more, so when my Professional Eater’s co-workers demand baked goods, this is a super easy, low-effort way to please. Since my PE’s office was just moved to a new location and these were for the first day at the new office, I decided to make these cupcakes a little more exciting than usual and splurged on these great little cups I found in the Shuk for 18 shekels. These can also be made in regular sized tins and as mini cupcakes/muffins (if you can manage to find a mini tin in Israel for a reasonable price — not easy).*
These cupcakes come out pretty dense and the batter is not overly sweet, so they can of course serve as every-day muffins. In this instance, I decided “leshadreg otam” (to upgrade them) and added a simple chocolate cream frosting. WARNING: this is NOT buttercream! This is a simple, typical-to-Israel substitute which is milk and cream based as opposed to butter based; it is a somewhat healthier alternative to buttercream. This type of cream is commonly used here as filling for pastries, layer cakes, or — most often — for “Ugat Biskvitim” or Biscuit ‘Cake’. I promise to get to the recipe for “Ugat Biskvitim” another time.
* A note about muffin liners in Israel: the selection of muffin liners can be very confusing here as they come in various number sizes and are not labeled as ‘regular,’ ‘mini,’ or ‘large.’ I encountered this problem when I bought the wrong sized liners for a ‘regular’ sized muffin pan because the box looked like the liners would be the right size. Don’t let the size of the box fool you! For ‘regular’ sized cupcakes use Size 4 muffin liners and for ‘mini’ sized use Size 2 muffin liners. Once I figure out which liners work for ‘large’ cupcakes I will let you know.
Ingredients (makes about 18-20 regular sized cupcakes)
2 cups flour
1/3 cup brown sugar, packed
1/3 cup white sugar
2 teaspoons baking powder
1/2 teaspoon salt
2/3 cup milk
100 gr (1/2 cup) butter, melted and cooled
1 teaspoon vanilla
1 bag chocolate chips
Preheat oven to 200° C (400° F). Line a muffin tin with liners and lightly spray with oil.
In a large bowl, stir together flour, sugars, baking powder, and salt. In another, smaller bowl stir together milk, eggs, butter and vanilla until blended. Make a well in the center of the dry ingredients and add wet mixture. Stir together until combined (no electric or hand mixer is necessary, this can be done by hand). Fold in the chocolate chips.
Once the batter looks like this, spoon it into the prepared muffin cups until they are about 2/3 full.
If you are using paper cups such as these, spray them with oil and set them on sheet tray before filling.
Bake for 15-20 minutes (7-10 minutes for minis) until tops are lightly browned and let cool.
Ingredients for Chocolate Cream Frosting (frosts about 30 cupcakes)
one box of instant pudding mix in the flavor of your choice
one cup of sweet whipping cream
one cup milk
Combine all ingredients in a large bowl and beat with an electric or hand mixer for about 3 minutes until thick.
Frost cupcakes with a piping bag, or, if you want to go low-tech, just use a butter knife.