Name: Jumbo Amaretto Chocolate Chip Cupcakes
Prep time: 15 min
Cook time: 25 min
Ingredients: 4 large eggs (room temperature); 1/2 cup whole milk; 1 teaspoon vanilla extract; 2 tablespoons Amaretto Disaronno or use rum; 1 ¾ cups cake flour ((210 grams)); 1 ½ cups granulated sugar ((300 grams)); 2 teaspoons baking powder; 3/4 teaspoon salt; 8 oz unsalted butter, cut into 16 chunks, softened ((228 grams)); ½ cup you can use more if you like of miniature chocolate chips or cinnamon chips; 8 tablespoons butter, softened ((114 grams)); 5 oz softened cream cheese or mascarpone ((140 grams); 2 cups confectioners’ sugar, plus more if needed ((250 grams)); 4 teaspoons Amaretto Disaronno or rum

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Jumbo Amaretto Chocolate Chip Cupcakes were inspired by some I saw in New York, where cupcakes are not only tasty, they're big! Being a home baker, I really don't get out and buy enough bakery cupcakes, but when I do I appreciate that bakeries make them in jumbo muffin tins.

Reynolds Baking Cups

In the past I've always made cupcakes in standard home baker size muffin tins, but I think from now on I'll start making cupcakes larger. I'll use my Nonstick 6-Cup Texas Muffin Pan or just but Reynolds jumbo cupcake cups. The baking cups have foil liners and can be used without a muffin tin. I tried this and didn't like the way the sides spread, but you could probably just set them into the standard size muffin tin for a little support.

By the way, I have a new favorite decorating tip. It's called the Ateco #867 and it's the easiest tip for frosting cupcakes because all you do is give one squeeze and you've got a beautiful, pointy, star topping. I stuck a cherry in the center because I like the way stemmed cherries look, but you could stick an almond or something else there instead.

Mini Batch Chocolate Chip Cupcakes

The recipe card features the full batch. If you just want to make a few cupcakes, you can make a quarter batch using these measurements.

1 large egg room temperature
2 tablespoons whole milk (28 grams)
¼ teaspoon vanilla extract
½ tablespoons Amaretto Disaronno or use rum
½ cup cake flour, lightly spooned or just weigh (55 grams)
¼ cup plus 2 tablespoons granulated sugar (75 grams)
½ teaspoon baking powder
⅛ teaspoon salt
2 oz unsalted butter, cut into 4 chunks, softened (56 grams)
2 tablespoons chocolate chips

Cream Cheese Amaretto Frosting

4 tablespoons butter, softened (56 grams)
2 ½ oz softened cream cheese or mascarpone (70 grams
1 cup confectioners' sugar, plus more if needed (125 grams)
2 teaspoons Amaretto Disaronno or rum

Preheat oven to 350 degrees F. Line 20 regular or 10 jumbo muffin cups with paper liners. Whisk egg, milk, vanilla and Amaretto in a liquid measuring cup, then mix your dry ingredients in a mixing bowl. Add the softened butter to the flour and mash it around with a scraper to coat the flour mixture. Gradually add half the egg mixture. Beat with the scraper (or use a mixer if you prefer) until well mixed. Scrape sides of bowl, add remaining milk mixture and beat for another minute. Stir in the chips, divide between the muffin cups and bake for about 25 minutes.

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