Sunday Brunch: Mini Chocolate Chip Maple Pancake Cupcakes

I have company again this weekend and of course we are experiencing freak show heat! It is setting records for being the hottest this early in the season. So that is sure interesting. Yesterday was a high of 104 degrees and Siri is telling me that today is supposed to reach 108, then at the end of the week, after our family leaves, it will go back down to 75. Crazy. So, I wanted to give my guests something to soothe their stomach (from the festivities of last night) and is easy to make. I got them something similar to this recipe, but I used blueberries instead.  

If you ask me, this is a good hangover food. It is not greasy, which I usually prefer to help the hangover, but it is sugar and carbs. It also doesn’t take too much effort to make, they’re cute, bite-sized and would be great with a nice cup of coffee, a large glass of ice water and two aspirin. 

This recipe and gorgeous pic is thanks to Two Peas & Their Pod.

Yield: 2 dozen mini cupcakesCook Time: 7-9 minutes

Ingredients:

1/2 cup (1 stick) butter, softened

1/2 cup sugar

1 1/2 cups (180 grams) cake flour

1 tsp baking powder

1/4 tsp salt

1/2 cup pure maple syrup

1/2 teaspoon vanilla extract

1/3 cup milk

2 large eggs

1/2 cup mini chocolate chips

1/2 cup (1 stick) butter, softened

3 cups powdered sugar

1/4 cup pure maple syrup

1 tbsp milk

2 teaspoons Tahitian vanilla extract

Directions:

Preheat oven to 350 degrees. Cream the butter and sugar on medium speed for 3-5 minutes. Meanwhile, in a separate bowl, whisk together the flour, baking powder and salt. Set aside. Measure out 1/2 cup mini chocolate chips and stir with just enough of the flour mixture (about 1/2 tbsp) to coat the chips. To the butter and sugar, slowly add the maple syrup, vanilla, eggs, and milk, beating well after each addition until well combined. Add in the flour mixture 1/2 cup at a time and mix until just combined. Stir in the chocolate chips. Line a mini muffin tin with cupcake liners and fill the liners 3/4 full of batter. Bake at 350 for 7-9 mins, until a toothpick inserted into the center of the cupcake comes out clean.

To make the frosting: Cream the butter, sugar, maple syrup and vanilla on medium speed until smooth and creamy, about 3-5 minutes. Add the milk if needed to thin out the frosting enough to be of a good spreading consistency and beat well to combine. Frost the cupcakes and store at room temperature.