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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