Someone needs to invent taste-o-vision.  Like, now.  Because whenever I make a new BEST THING I’VE EVER MADE  all I want to do is mail a sample to each and every one of you to taste… but then I would be spending tens of dollars on postage and I’d be super poor.  Taste-o-vision would solve this problem.

It would be like scratch’n'sniff but…see’n…eat.  Delicious cupcake on your screen?  Willy Wonka style it travels in the airwaves from your computer into your life.  Imagine how full you would get after just a few short minutes on Pinterest.

…so maybe not the best idea.  But seriously, I NEED you to taste these cupcakes.  They taste like weekends and sleeping in and sunshine.  They taste like fluffy buttermilk cake studded with chocolate chips and topped with maple syrup buttercream.  They taste like the best pancake you’ve ever met.  If you decide to attempt ANY of the recipes I’ve posted in the past few months…attempt this one.  Just. Do it.

Chocolate Chip Buttermilk Cupcakes (adapted slightly from Martha Stewart)

yield: 16 cupcakes

Ingredients

• 1 1/2 cups cake flour (or 1 1/2 cups all-purpose flour + 1 tablespoon cornstarch)
• 3/4 cup all-purpose flour
• 1/2 teaspoon baking soda
• 1 teaspoon baking powder
• 3/4 teaspoon salt
• 1/2 cup unsalted butter, softened to room temperature
• 1 cup sugar
• 2 large whole eggs plus 2 egg yolks, room temperature
• 1 cup buttermilk, room temperature
• 1 teaspoons pure vanilla extract
• 1 cup semisweet chocolate chips

Directions

1. Preheat the oven to 350 degrees.  Line two muffin tins with 16 paper liners.  In a medium bowl, sift flours, baking soda, baking powder, and salt.
2. In a large bowl or the bowl of a stand mixer, beat butter and sugar on medium-high until light and fluffy.  Scrape down the sides of the bowl with a rubber spatula, then add the whole eggs one a time, beating well after each addition.  Scrape down the sides again, then add the yolks one at time, beating well after each addition.  Reduce the speed to low and add the flour mixture in 3 additions, alternating with 2 additions of buttermilk.  Beat in vanilla, then fold in the chocolate chips.
3. Divide the batter equally among the muffin liners, filling each about 3/4 full.  Bake for 20 minutes, rotating the pans halfway through, until a toothpick inserted in the center of a cupcake comes out clean.  Place on a wire rack; cool completely before frosting.

Maple Buttercream

• 1/2 cup unsalted butter, softened to room temperature
• 1/2 cup vegetable shortening, room temperature
• 4 tablespoons pure maple syrup
• 4 cups confectioner’s sugar
• 1 teaspoon vanilla extract
• 1 tablespoon milk

In a large bowl or the bowl of a stand mixer, beat butter and shortening on high until smooth.  Reduce speed to medium and beat in maple syrup.  Reduce speed to low and add the sugar, 1 cup at a time, until desired consistency is reached.  Beat in vanilla and milk; beat on medium for 1 minute or until frosting is fluffy and smooth.