How do you make mini chocolate chip cupcakes without melting the chocolate?

You can't make chocolate chip cupcakes without melting the chocolate! Chocolate chips are essentially tiny bits of solid chocolate. You *need* to melt them to incorporate them into the batter.

Here's how to do it:

1. Use a double boiler or microwave: Melt your chocolate chips gently to prevent burning.

2. Combine with your wet ingredients: Once melted, stir the chocolate into your wet ingredients (eggs, oil, milk, etc.) for a perfectly incorporated batter.

Here's a simple recipe for mini chocolate chip cupcakes:

Ingredients:

* 1 cup all-purpose flour

* 1/2 cup granulated sugar

* 1/4 cup unsweetened cocoa powder

* 1/2 teaspoon baking soda

* 1/4 teaspoon salt

* 1/2 cup milk

* 1/4 cup vegetable oil

* 1 large egg

* 1 teaspoon vanilla extract

* 1/2 cup semi-sweet chocolate chips

Instructions:

1. Preheat oven to 350°F (175°C) and line a mini muffin tin with paper liners.

2. In a medium bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt.

3. In a separate bowl, whisk together milk, oil, egg, and vanilla extract.

4. Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Be careful not to overmix.

5. Melt the chocolate chips using a double boiler or microwave.

6. Stir the melted chocolate into the batter until it's evenly distributed.

7. Fill each muffin cup about 2/3 full with batter.

8. Bake for 15-20 minutes, or until a toothpick inserted into the center comes out clean.

9. Let cool in the muffin tin for a few minutes before transferring to a wire rack to cool completely.

Enjoy your mini chocolate chip cupcakes!