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!!!!!
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.)
thanks aprilismaius! i will give that a try