The cupcake is reminiscent of a Toll House Cookie bar, but, you know, in cupcake form. Ooey, chewy, gooey, chocolate chippy goodness. And the buttercream ... oh my. Lots of brown sugar, a hit of vanilla, a pinch of salt to take it over the top.
1/2pound2 sticks or one cup unsalted butter, at room temperature
1cuplight brown sugarpacked
2teaspoonspure vanilla extract
2eggsat room temperature
2cupssemisweet chocolate chipsI prefer Ghiradelli's, plus a handful more for topping the cupcake
Brown Sugar Buttercream
1/4pound1 stick or 1/2 cup unsalted butter, softened
1/2cupdark brown sugarpacked
1teaspoonpure vanilla extract
Preheat the oven to 350 degrees Fahrenheit.
Add cupcake liners to 15 standard-size baking cups.
In a large bowl, using an electric mixer with paddle attachment or a hand mixer, cream the butter, brown sugar and granulated sugar on medium-high speed for about three minutes, until pale yellow, light and fluffy.
Turn the mixer to low and add the eggs one at a time. Mix well.
Sift in the flour, baking soda and salt, then mix just until blended. Fold in the chocolate chips.
Divide the batter between the 15 cups. The batter will be very thick.
Pat the batter gently to create a somewhat level top.
Bake for 25 minutes or until golden and well-set.
Move to a wire rack and let cool completely.
Now make the frosting! In a stand mixer with the whisk attachment or using a hand blender (with whisk attachment if you have it), mix the butter and shortening on medium speed for about three minutes.
Add the brown sugar and mix for about another three minutes.
Turn the mixer to low, and slowly add the confectioner's sugar. Blend well.
Continue mixing on low and add the vanilla and the pinch of salt, then slowly add the half-and-half until the frosting reaches desired spreading consistency.
Spread or pipe the frosting onto the cupcakes, then press a few additional chocolate chips into the top.