CHOCOLATE CHIP MONKEY BREAD CUPCAKES
Brandt Young @dads.table
- 1 ⅓ cups warm water
- ½ cup 1 stick plus 2 Tbsp unsalted butter, (melted)
- ¾ cup granulated sugar
- 1 package active dry yeast
- 3 ¼ cups all-purpose or white pastry flour
- 2 ½ tsp kosher salt
- 1 ¼ cups dark brown sugar
- 2 ½ tsp ground cinnamon
- 1 3/4 cups mini chocolate chips
Combine water, 2 Tbsp butter, sugar, and yeast in a large bowl, then whisk and let sit for 5 minutes.
While that is working, place flour and salt in the bowl of a stand mixer fitted with hook attachment, or hand beater
With mixer on low, slowly drizzle in yeast mixture. When most of the flour is incorporated, increase speed to medium-high. Scrape down the sides, the mix for about 6 minutes, or until dough is extremely smooth and shiny. Use nonstick butter spray to coat the inside of a large mixing bowl. Transfer dough to prepared bowl, then cover with plastic wrap and let sit for 1 hour.
While dough is rising, make the topping. Combine brown sugar, cinnamon, and chocolate chips in a small bowl. Melt remaining stick of butter in a separate bowl.
Roll out dough on a lightly floured surface into a 9x13 rectangle, and cut the dough into 1 inch pieces
Form each 1 inch pieces into a ball, then dip in the remaining ½ cup melted butter. Immediately coat dough in the chocolate chip topping, then place in lined muffin cups, pressing down a little to make room for them all and filling to the top. Let dough rest for a half hour before baking.
When ready, bake at 350 F for 17 minutes. Let cool in tray for 5 min, then carefully transfer to a wire rack.