Chocolate Chip Cup Cakes

This all-American vintage recipe (perfect for your July 4th picnic) features a white cake studded with chunks of chocolate.  It was probably created before 1939 (when chocolate chips became commercially available) because it calls for breaking up a bar of chocolate to create "chips."

This is an easy-to-make and delicious confection. Although the recipe didn't call for frosting, and these really could be breakfast muffins, I couldn't imagine an unfrosted cupcake so I topped these with a vanilla coconut buttercream and a bit of shaved sweet chocolate for decoration.

It's essential to use an excellent semi- or bittersweet chocolate.  I got a couple of bars of Lindt and coarsely chopped it.

Mix up the batter and simply add the chocolate chunks in at the end.

Spoon into lined cupcake tins (the batter is very thick), filling about 3/4 full.

Recipe card below, and following is the method I used, as this card is simply a list of ingredients.

Chocolate Chip Cup Cakes

Preheat oven to 350.

Chop up the chocolate.  (Use bittersweet or semi-sweet -- not unsweetened)
Mix shortening (I used unsalted butter) and sugar until light and fluffy.
Add eggs and mix well.
Combine dry ingredients and add alternately to the batter with the milk, beginning and ending with the dry ingredients.  Add in the chocolate and combine well.
Spoon into prepared cupcake tins.
Bake about 20 minutes.

For the frosting, I used the Magnolia Bakery's vanilla buttercream but added some coconut extract for an additional flavor note.  Top with sprinkles or grated chocolate.