2 sticks unsalted butter, room temperature
2 cups all-purpose flour
1 1/2 cups light brown sugar
1 1/2 cups sour cream or whole-milk yogurt
2/3 cup unsweetened cocoa powder
3 large eggs, room temperature
1 tablespoon vanilla extract
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup semi-sweet chocolate chips, finely chopped (used 60% cocoa chocolate chips)
1 cup walnuts, lightly toasted and finely chopped (used walnuts and pecans)
3 tablespoons granulated sugar
1 teaspoon ground cinnamon
pinch kosher salt
Preheat the oven 350F. Place paper liners in 24 muffin tins.
To make the cupcakes:
Place all the muffin ingredientsin a bowl and beat, by hand pr with a mixer fitted with a paddle, until smooth and satiny. Scarpe down the sides of the bowl and beat again.
To make the the streusel:
Place all the streusel ingredients in a small bowl and stir to mix.
Using a 2-ounce ice cream scoop or a heaping tablespoon, divide half the batter evenly between the prepared tins. Sprinkle with half streusel topping. Transfer the tins to the oven and bake until the tops are just beginning to color but not brown, 20 to 24 minutes. Let it cool in the pans for 5 minutes, then transfer cupcakes to awire rack and set aside to cool.
*I got this Best Bake Sale Cookbook from the library…I’m in baked dessert heaven! If only I can cook them all 🙂 But the sweetest thing part ever is that all the author’s proceeds benefit the Cookies for Kid’s Cancer. This is good twist from the regular Babka. I brought this to work for morning coffee, it was a hit and got a lot of compliments from it. The texture for for is more muffin like but cupcake or muffin, I’ll take both any day. enJOY!!!