Here is a recipe for Chocolate-Chip cupcakes that is AMAZING. First of all, I used the Nestle-Tollhouse chocolate chip cookie recipe as my base, then I innovated from there. Secondly, there are NO BUTTER cupcakes – and they come out amazing. What do I use instead of butter? Not margarine….not shortening (yuk)….but I use apple sauce. And no, they do not taste like apple sauce when they come out of the oven. In fact, there is no trace of apple flavor in these cupcakes. It is all yummy chocolate chip cookie flavor in a caky consistency that is perfecto for cupcakes.
2 and 1/4 cup flour
1 teaspoon baking soda
1/2 teaspoon sea salt
1 cup apple sauce (or 3 medium apples blended in a high powered blender like a vitamix)
1 and 1/2 cup brown sugar, packed
1 teaspoon vanilla extract (or 1 inch of real vanilla bean if you have a high powered blender)
2 large eggs
1 regular package of chocolate chips (I like to use Ghiradelli dark morsels, and just a little less than the whole bag)
Preheat oven to 375
In one container, mix flour, baking soda and salt
Using a separate container, mix apple sauce, sugar, vanilla, and eggs
Use a mixer while adding the contents of container #1 (flour, baking soda, salt) to container #2 (apple sauce, sugar, vanilla, eggs)
Mix in chocolate chips (or blueberries or whatever you want in these muffins)
Chill in fridge or freezer for an hour or more if desired (helps the ingredients blend together)
Fill your cupcake tins with cupcake cups (or else grease the tins very well) and fill the cups to just under the level where the cup hole is even with the tin
Bake for about 10-15 minutes, depending on your oven. Check to see if they’re done by sticking a cupcake with a knife or fork. The knife/fork should go in and out without any resistance and come up clean of any sticky dough (except for maybe the top part, if you like them that way).
Other names: No Butter Chocolate Chip Cupcakes, Apple Sauce Chocolate Chip Cookies, Death by Cupcake, Low Fat Cupcakes, Healthy Cupcakes, etc.