Chocolate chip cupcakes. What could be better? You can either top these with a chocolate glaze or dust with powdered sugar. I had cocoa sugar so I used that. Also good as is.

Makes about 18 regular size cupcakes.

Preheat your oven to 325 degrees Fahrenheit.
Line the muffin pans with liners or grease the cups well.


2 cups flour
2 cups brown sugar
1 teaspoon baking soda
1/2 cup(1 stick) cold butter, cut up
1 egg
1 teaspoon vanilla extract
1 cup sour cream
1/4 cup milk
2 cups chocolate chips

2/3 cup chocolate glaze or powdered sugar for tops- optional

Mix the flour, brown sugar, and baking soda in a mixing bowl. Cut in the butter until the mixture is coarse looking.
Mix in the egg and vanilla.
Add the milk and sour cream and stir well.
There may be some lumps of batter and that’s OK.
Fill all the muffin liners with a little over 1/4 cup batter.

The cups will be pretty well full.

Bake for 23-25 minutes until the tops are firm to the touch and a toothpick comes out clean when poked into the middle of a cupcake.
Cool for 10 minutes in the pans.
Remove to a wire rack to cool.

Drizzle with the glaze or sprinkle with the powdered sugar, if desired.