Chocolate Chip Crumbcakes

1. Preheat the oven to 350 degrees F. Lightly grease a cupcake tray or spray it generously with a cooking spray like Pam. I don’t suggest using cupcake holders/liners for this recipe. 2. In a medium bowl, combine 1 cup plus 2 tablespoons of the cake flour with the cornstarch and baking powder. 3a. In a medium bowl using an electric mixer, beat 1 cup of sugar, 1 cup plus 2 tablespoons of the butter, ½ teaspoon of vanilla extract, and the lemon extract for about 5 minutes or until light and creamy… 3b. …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 to 4 minutes until creamy again. 4. With a rubber spatula, fold in the remaining flour mixture until thoroughly mixed. Stir in the cup and a half of chocolate chips. 5. In a small bowl, with a fork, mix together the remaining ¼ cup of sugar, 2 tablespoons of butter, and ¾ teaspoon of vanilla. Add the remaining half cup of flour (not the mixture) and mix until crumbly 6. Fill the cupcake pan with the batter and generously sprinkle the crumb mixture over the top. 7. Bake the cakes for 35-40 minutes, or until the middles spring back when touched lightly or a toothpick inserted into the center comes out clean.