Recipe information
Total Time
1 1/4 hr
Yield
Makes 12 cupcakes
Ingredients
5 tablespoons unsalted butter, softened
1/2 cup sugar
1 large egg
Finely grated zest of 1 navel orange
1/2 teaspoon vanilla
1 cup all-purpose flour
1 1/2 teaspoons baking powder
1/8 teaspoon salt
1/2 cup whole milk
1 1/4 cups semisweet mini chocolate chips (7 1/2 oz)
1/4 cup heavy cream
Special Equipment
a muffin tin with 12 (1/2-cup) muffin cups, plus paper liners
Preparation
Step 1
Preheat oven to 350°F.
Step 2
Beat together butter and sugar in a large bowl with an electric mixer until light and fluffy, then beat in egg, zest, and vanilla.
Step 3
Sift together flour, baking powder, and salt and mix into butter mixture at low speed, alternating with milk, beginning and ending with flour mixture.
Step 4
Fold in 1/2 cup chips and divide batter among lined muffin cups.
Step 5
Bake in middle of oven until pale golden and a tester comes out clean, 20 to 25 minutes. Turn cupcakes out onto a rack to cool completely.
Step 6
Bring cream to a simmer in a small heavy saucepan and add remaining 3/4 cup chips, whisking until smooth. Spread frosting on cupcakes.
