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Categories:
butter sugar eggs flour baking powder vegetable oil almond extract unsalted butter weight Cream Cheese powdered sugar almond extract chocolate chips
Viewed: 8 - Published at: 2 years agoIngredients
- FOR THE CUPCAKES:
- 1/2 cups Butter, Softened
- 1 cup Sugar
- 2 whole Eggs
- 1-1/2 cup Flour
- 1 teaspoon Baking Powder
- 1/2 cups Half-and-half
- 1/2 cups Vegetable Oil
- 1 teaspoon Almond Extract
- FOR THE ICING:
- 1/2 cups Unsalted Butter, Softened
- 8 ounces, weight Marscarpone Cheese Softened
- 8 ounces, weight Cream Cheese, Softened
- 2-1/2 cups Powdered Sugar
- 1 teaspoon Almond Extract
- 1 cup Mini Chocolate Chips
Method
- For the cupcakes, cream butter, sugar, and eggs together until light and fluffy. Sift dry ingredients together. Measure half-and-half and vegetable oil. Stir in extract. Add dry ingredients to the butter mixture and alternate with cream and oil mixture. Mix until combined. Pour into lined cupcake tin.
- Bake 20-22 minutes at 350°F.
- For the icing, whip butter, marscarpone, and cream cheese together. Add powdered sugar until light and fluffy. Using a spatula, stir in almond extract and then chocolate chips. I used an ice cream scoop to frost the cupcakes. Yes, it was a lot of frosting. I have no shame.
