Chocolate Chip Crumbcakes

These individual Chocolate Chip Crumbcakes are so fun!  Serve them up for breakfast or dessert or both, it’s a recipe that you will love!

I’ll be honest, I got a tad depressed!  My Facebook feed was full of people either in Disney World or talking about there upcoming trip to Disney World…..and here I sat in cold gray Indiana with no plans to go anywhere but the barns to check livestock.  So I pulled myself together, grabbed one of my favorite Disney cookbooks, Cooking with Mickey and Disney Chefs, and decided to bake my winter blahs away!

I initially made these one evening as a dessert but in all honesty after eating a whole one by myself – you know recipe testing – I felt they were a little dry.  A little dejected I decided I would lift my Disney spirit by reminiscing and possibly laughing uncontrollably at my middle child on Expedition Everest………

Before you call CPS – yes she was old enough and tall enough to ride, yes she begged to ride I did not make her!  I never before and have never since bought one of these pictures they take and try to sell you – but there was no way I was passing this one up!

The last time we were in Disney was 2007 – just look at my babies!!

But the next morning the other loaves were just sitting there and I was forced to give them a second chance!  And I’ve never been so happy – they were so delicious after sitting overnight, I was seriously amazed.  So moist with that crumbly top and chocolaty, they were the perfect breakfast!

Chocolate Chip Crumbcakes

Print Recipe

Chocolate Chip Crumbcakes

Author: Jent

Ingredients

• 1 1/2 cups plus 2 tablespoons sifted cake flour
• 1 cup cornstarch
• 1/2 teaspoon baking powder
• 1 1/2 cups sugar
• 1 1/4 cups butter softened
• 1 1/4 teaspoons vanilla extract
• 1/2 teaspoon lemon extract
• 4 large eggs
• 1 cup semisweet chocolate chips

Instructions

• Preheat oven to 350 degrees. Lightly grease and flour three 3-inch by 5-inch mini loaf pans
• In a medium bowl, combine 1 cup plus 2 tablespoons of the cake flour with the cornstarch and baking powder.
• In bowl using an electric mixer, beat 1 cup sugar, 1 cup plus 2 tablespoons of the butter, 1/2 teaspoon vanilla, and the lemon extract for about 5 minutes, or until light and creamy. Add the eggs one at a time, beating well after each addition, and adding 2 to 3 tablespoons of the flour mixture with the last egg; the mixture may seem curdled but it isn't. Beat for 3-4 minutes, or until creamy again.
• With a rubber spatula, fold in the remaining flour mixture until thoroughly mixed. Stir in the chocolate chip.
• In a small bowl, with a fork, mix together the remaining 1/4 cup sugar, 2 tablespoons butter and 3/4 teaspoons vanilla. Add the remaining 1/2 cup flour and mix until crumbly.
• Fill the prepared loaf pans with the crumb cake batter and sprinkle the crumb mixture over the top.
• Bake the cakes for 35 to 40 minutes, or until the middle of the cake springs back when touched lightly or a toothpick inserted in the center comes out clean.
• I don't like lemon and chocolate so omitted the lemon extract! I also LOVE mini chocolate chips so used those instead of regular sized ones!!!