Hey all,
my go to chocolate cupcake recipe is very liquidy before it goes into the oven. if i wanted to stud it with chocolate chips, what's the best way to go about it?
I'm worried about stiring them into the batter as i know they will just sink. Has anyone tried just sprinkling the chips onto the scooped batter just before they go into the oven?
Any advice would be great!!!!!
2
replies
aprilismaius
Posted 28 Sep 2011 , 1:50pm
post #2 of 3
Coat your chips in flour first, and then fold into the batter with a spoon or spatula at the very end. Don't stir or fold too much. I use about 1 TB of flour to 1/2 c. mini chocolate chips (you can use regular size, too, my customers just prefer the minis.)
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