Brown Sugar and Chocolate Chip Cake with Chocolate Chip and Cream Butter Cream

i'm so clever

i’m so clever

I love love love brown sugar. It has such a deep and rick flavor that is so much better than regular white sugar. I decided to put this in a cupcake! I feel bad for having such a short story to go with this recipe. The truth is, I was having baking withdraws and one of my best friends boyfriend, Tyler, always comments on my Instagram (@appletondesserts) pictures and wants treats. So I asked his girlfriend what is something he likes so I can have some inspiration. She said, he loves chocolate chip cookies… since those cookies are a brown sugar cookie with chocolate chips, I figured I would try a brown sugar cake!

This cupcake batter turns out pretty thick, much like cookie dough, but it bakes much softer than normal cookies, and it kind of is like a cross between cookie and cake. So, if you make these, do not be alarmed at the thickness of the batter!

START!

Preheat your oven to 350 degrees

Line your cupcake tins (makes 24)

INGREDIENTS

Cake

–          2 sticks of butter (softened)

–          1 ½ cups of packed dark brown sugar

–          ½ cup white sugar

–          2 eggs

–          4 tablespoons of sour cream

–          1 teaspoon of vanilla

–          3 ½ cups of flour

–          1 teaspoon of baking powder

–          1 teaspoon of baking soda

–          ½ teaspoon of cinnamon

–          ½ teaspoon of nutmeg

–          Pinch of salt

In a medium bowl whisk together the flour, baking soda, baking powder, spices, and salt. With a stand mixer or a hand held mixer, mix the butter and sugars together. Add the eggs, one at a time, and add the vanilla. Add about 1/3 of the flour mixture, let combine, then add 1 tablespoon of sour cream. Do this until everything is combined. Spoon into the cupcake tin and bake for 15-20 minutes.

Chocolate Chip and Cream Butter Cream

–          2 sticks of butter (softened)

–          2 ¼ cup of powdered sugar

–          1 teaspoon of vanilla

–          2 tablespoons of heavy cream

–          ½ cup of chocolate chips (finely chopped)

With a stand mixer or hand mixer, start mixing the butter. Add 1 cup of powdered sugar slowly. Then add the vanilla and a tablespoon on heavy cream. Then add the rest of the powdered sugar. If the butter cream is your desired thickness, do not add the other tablespoon of cream, if it is too thick, go ahead and add it! Then chop up the chocolate chip finely and add them to the butter cream and mix.

Pipe or pile on the icing!

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HAPPY ∙ RANDOM ∙ BAKING ∙ DAY

END!

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