Three-Chip Blondie Cupcakes

My son’s class has a bake sale tomorrow.  I’ll admit that I’ve given serious thought to whether or not I should take the easy way and go to the grocery store bakery, pick up something and send it in or whether I should be SuperMom today and bake from scratch.   Thanks to a high-energy breakfast bar and a little too much coffee this morning, SuperMom wins.  Deciding that there will be plenty of chocolate choices—I’m opting for a neater, easier on the white shirt choice—that is still rich and gooey and appealing to both the kids and the grownups (for whom a couple of these will be reserved).  This makes a bake sale quantity, you can halve this recipe.

Three-Chip Blondie Cupcakes

Makes 24 cupcakes

3 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
2 sticks (1 cup) unsalted butter, melted
1 cup granulated sugar
2 cups brown sugar
2 large eggs
4 teaspoons vanilla extract
1 cup white chocolate chips
1 cup toffee bits (or chopped Heath Bar)
1 cup butterscotch chips

Heat the oven to 350 degrees.  Line 2 standard 12-cup muffin tins with paper liners.  In a medium bowl, stir together the flour, baking powder, and salt and set aside.  In a large bowl, beat or whisk the butter and sugars together until smooth.  Beat or whisk in the eggs and vanilla.  Gradually stir in the flour mixture.  Fold in the three cups of chips.  Divide the batter (which will be really thick) evenly among the muffin cups.  Bake until the centers are just set and a toothpick inserted comes out with a few moist crumbs clinging to it, about 25 minutes.

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7 Responses to Three-Chip Blondie Cupcakes

  1. kathy says:

    Yummy cupcakes. It looks simple but delicious. Thanks for this recipe.

  2. Susan says:

    Thank you, Kathy, for stopping by.

  3. Hard to go wrong with this combination. Yum.

  4. ChrispyBakes says:

    Just a quick warning to anyone planning on making these, that’s not exactly clear from the recipe or instructions:

    The “batter” (more like a dough) is extremely thick, almost like cookie dough. Dividing it evenly between the cups is a challenge.

  5. Susan says:

    ChrispyBakes, this is absolutely true–the first time I made these I thought I had done something wrong, and once baked they taste and feel more like a cookie than a cupcake. Thanks for writing.

  6. Rebecca says:

    Hey, I made these and they tasted absolutely AMAZING… but the cupcake wrappers stuck to the bottoms of the cupcakes and would not come off at all. Any suggestions? Thanks!

  7. Susan says:

    Rebecca, I’m glad you liked these. Two tips to keep the wrappers from sticking next time– try spraying the wrappers lightly with non-stick cooking spray or if you forget to do this–put the cupcakes on a microwave plate, cover with a lightly damp paper towel, microwave on high for 15 seconds and the wrappers should come right off.

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