The kid likes to bake so much that I secretly think he was switched at birth. Just my luck.

So today was one of those days. We were tired of baking cookies, but we had chocolate chips and weren’t afraid to use them.

Now bear in mind that these were supposed to be chocolate chip cupcakes with a white chocolate frosting. See intro shot. Sounds good, no? That’s what I thought.

So we made the batter, whipped up the frosting—pretty much the only frosting I really like—and as soon as we topped a few of the cakes with it and took a bite, we decided they were so much better without frosting. Light and fluffy with just the right amount of chocolate chips.

Because I’m not much of a frosting gal myself, I had a few others test them and the outcome was unanimous: Frosting? Nah, who needs it!

So I guess that means I’m stuck with a mixing bowl filled with white chocolate frosting. Any takers? Anyone?

 
Ingredients:

1 1/2 stick butter (room temp)
3 large eggs (room temp)
2/3 cup milk (room temp)
2 cups all-purpose flour
1/2 cup sugar
1/2 cup brown sugar
2 tsp vanilla extract
1/2 tsp salt
2 tsp baking powder
1/4 tsp baking soda
1 1/2 cups chocolate chips

 
Directions:

Cream the butter and the sugar for about 4 minutes.

Until light and fluffy.

Add the eggs, one at a time, and pour in the vanilla extract.

Add 1 cup (sieved, if you like) all-purpose flour, salt, baking powder and baking soda.

Mix it up until it looks like this. As much as I dislike sweet stuff, this is the moment I have to refrain from eating a spoonful.

Pour in half the milk, add the 2d cup of flour and end with the remaining milk. Mix for a minute or 2.

Them be chocolate chips.

And off they go.

Line your muffin tin with cute liners. Come on, when it comes to cupcakes cute is a huge factor. Fill them 2/3 of the way.

 
Bake them in a preheated oven at 350F (175C) for 20 minutes, until a toothpick comes out clean.
 

What about you? Are you a bare-naked cake or a frosting type of person?