I love September not only cause it’s my month of birth, but mostly because there’s a different energy in the air. Summer is about to be over, but it’s still warm and sunny outside. At night you can fill the breeze and start cracking the window instead of sleeping with the air-conditioning on! Specially in Italy, it looks like the beginning of a new year (and basically it is), as everybody came back from August summer holiday and now is ready to start back again. It’s a month full of good intentions (I will go to the gym, I will start eating healthy, I will…add whatever you want) and lots of things to do! For example, here at the country we have tons of fruit ready to be picked up: apples, pears, wild blackbarries, plums, grapes and figs (of course!). Two days ago I came home with a basket full of green mini-figs…they are bite-sized and soooo sweet. I decided to dry out part of them but I had some leftover and…ta-daaaa: Choco Chip & Fig Cupcakes! I like them cause figs turned out still moist but cupcake batter was perfectly baked. Simply yummy!
– 1½ cups all-purpose flour
– 1 cup granulated sugar
– 1½ teaspoons baking powder
– ½ teaspoon table salt
– 8 tablespoons unsalted butter (1 stick), room temperature
– ½ cup sour cream
– 1 large egg , room temperature
– 2 large egg yolks , room temperature
– 1½ teaspoons vanilla extract
– ½ cup chocolate chips (bitter or semi-sweet, as you please)
– 12 little figs, washed and dried
1. Adjust oven rack to middle position; heat oven to 350° F. Line standard muffin/cupcake tin with paper or foil liners.
2. Whisk together flour, sugar, baking powder, and salt in bowl of standing mixer fitted with paddle attachment. Add butter, sour cream, egg and egg yolks, and vanilla; beat at medium speed until smooth and satiny, about 30 seconds. Scrape down sides of bowl with rubber spatula and mix by hand until smooth and no flour pockets remain. Toss in chocolate chips and stir them with a spoon just until combined.
3. Divide batter among cups of prepared tin, leaving half to 3/4 of them empty. Take figs and place each one of them in the center of a cup, pushing it softly down the batter. Bake until cupcake tops are pale gold and toothpick or skewer inserted into cupcake batter comes out clean, 20 to 24 minutes. Remove the cupcakes from tin and transfer to wire rack.