Mini Chocolate Chip Maple Pancake Cupcakes with Maple Buttercream

Cupcakes for breakfast - now that's what I'm taking about!
These are mini size, which means you can have even more :)

I made these for a co-workers birthday and they were a hit.
They really taste like pancakes too.
Give them a try and let me know what you think.

Mini Chocolate Chip Maple Pancake Cupcakes

Recipe from Kevin and Amanda

Ingredients:

1/2 cup (1 stick) butter, softened
1/2 cup sugar
1 1/2 cups cake flour
1 tsp baking powder
1/4 tsp salt
1/2 cup pure maple syrup
1/2 teaspoon vanilla extract
1/3 cup milk
2 large eggs
1/2 cup mini chocolate chips

Maple Buttercream Frosting

1/2 cup (1 stick) butter, softened
3 cups powdered sugar
1/4 cup pure maple syrup
1 tbsp milk
2 teaspoons vanilla extract

Directions:

Preheat oven to 350 degrees. Cream the butter and sugar on medium speed for 3-5 minutes. Meanwhile, in a separate bowl, whisk together the flour, baking powder and salt. Set aside. Measure out 1/2 cup mini chocolate chips and stir with just enough of the flour mixture (about 1/2 tbsp) to coat the chips. To the butter and sugar, slowly add the maple syrup, vanilla, eggs, and milk, beating well after each addition until well combined. Add in the flour mixture 1/2 cup at a time and mix until just combined. Stir in the chocolate chips. Line a mini muffin tin with cupcake liners and fill the liners 3/4 full of batter. Bake at 350 for 7-9 mins, until a toothpick inserted into the center of the cupcake comes out clean.

To make the frosting: Cream the butter, sugar, maple syrup and vanilla on medium speed until smooth and creamy, about 3-5 minutes. Add the milk if needed to thin out the frosting enough to be of a good spreading consistency and beat well to combine. Frost the cupcakes and store at room temperature.

Makes 24 mini cupcakes.

Linking Up To:
Anti-Procrastination Tuesday
Fireflies and Jellybeans
Tasty Tuesday
Serenity Now
30 Handmade Days
Tatertots and Jello