Introduction

These chocolate chip cupcakes are a delightful twist on a classic treat, combining moist cake with melty chocolate chips in every bite. Perfect for celebrations or an everyday sweet craving, they’re topped with rich chocolate frosting for extra indulgence.

Chocolate Chip Cupcakes Recipe - Recipe Image

Ingredients

1/3 cup salted butter (at room temperature, 76 grams)
1 cup granulated sugar (200 grams)
1 large egg (at room temperature)
2 cups cake flour (260 grams)
1/2 teaspoon salt (3 grams)
2 1/2 teaspoons baking powder (13 grams)
3/4 cup 2% milk (at room temperature, 6 ounces)
1 teaspoon pure vanilla extract (5 grams)
3 tablespoons vegetable oil (42 grams)
1 cup mini semi-sweet chocolate chips
3 cups chocolate frosting

Instructions

Step 1: Preheat the oven to 350ºF. Line cupcake tins with paper liners. This recipe makes about 20 cupcakes.
Step 2: In a stand mixer or with a hand mixer, cream together the butter and sugar. Beat for 2 minutes until light and fluffy. Add the egg and beat again until fully incorporated.
Step 3: Sift together the cake flour, salt, and baking powder. Set this dry mixture aside.
Step 4: In a separate bowl, whisk together the milk, vanilla extract, and vegetable oil until combined.
Step 5: Add the flour mixture to the butter mixture alternately with the milk mixture, beginning and ending with the flour. Mix thoroughly after each addition and scrape down the sides of the bowl as needed.
Step 6: Gently fold in the mini chocolate chips. Using an ice cream scoop or spoon, fill each cupcake liner about two-thirds full.
Step 7: Bake for 16 to 17 minutes or until the tops bounce back when lightly pressed. Transfer cupcakes to a wire rack to cool completely.
Step 8: Once cooled, frost each cupcake generously with chocolate frosting or your favorite chocolate buttercream.

Tips & Variations

Use room temperature ingredients to ensure a smooth batter and even baking.
Try adding a pinch of cinnamon or espresso powder to the batter for a flavor boost.
Substitute mini chocolate chips with chunks for a gooier texture.
For a lighter frosting, fold whipped cream into your chocolate frosting before topping.

Storage

Store cupcakes in an airtight container at room temperature for up to 2 days. For longer storage, keep them refrigerated for up to 5 days or freeze without frosting for up to 2 months. Thaw fully before frosting and serving. Refrigerated cupcakes may benefit from warming slightly before eating to soften the frosting.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use all-purpose flour instead of cake flour?

Yes, you can substitute all-purpose flour but expect slightly denser cupcakes. To mimic cake flour, remove 2 tablespoons of all-purpose flour per cup and replace with cornstarch.

How do I prevent chocolate chips from sinking to the bottom?

Lightly toss the chocolate chips in a little flour before folding them into the batter. This helps them stay suspended and evenly distributed throughout the cupcakes.

Chocolate Chip Cupcakes Recipe

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★★★★★

4.9 from 135 reviews

Delight in these moist and fluffy Chocolate Chip Cupcakes, packed with mini semi-sweet chocolate chips and topped with rich chocolate frosting. Perfectly balanced with a tender crumb and a buttery vanilla base, these cupcakes make an irresistible treat for any occasion.

Author: Bella
Prep Time: 15 minutes
Cook Time: 16-17 minutes
Total Time: 33-35 minutes
Yield: 20 cupcakes 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Cupcake Batter

1/3 cup salted butter (at room temperature, 76 grams)
1 cup granulated sugar (200 grams)
1 large egg (at room temperature)
2 cups cake flour (260 grams)
1/2 teaspoon salt (3 grams)
2 1/2 teaspoons baking powder (13 grams)
3/4 cup 2% milk (at room temperature, 6 ounces)
1 teaspoon pure vanilla extract (5 grams)
3 tablespoons vegetable oil (42 grams)
1 cup mini semi-sweet chocolate chips

Frosting

3 cups chocolate frosting (store-bought or homemade)

Instructions

Preheat and Prepare Pans: Preheat your oven to 350ºF (175ºC) and line cupcake tins with paper liners. This recipe yields about 20 cupcakes.
Cream Butter and Sugar: In a stand mixer or with a hand mixer in a large bowl, cream together the room temperature salted butter and granulated sugar for about 2 minutes until light and fluffy. Add the egg and beat again until fully incorporated.
Mix Dry Ingredients: Sift together the cake flour, salt, and baking powder in a separate bowl. Set aside this dry mixture.
Combine Wet Ingredients: In another bowl, whisk together the milk, vanilla extract, and vegetable oil.
Blend Batter: Alternately add the sifted dry ingredients and the wet milk mixture to the creamed butter mixture, starting and ending with the dry ingredients. Mix thoroughly after each addition, scraping down the sides of the bowl as necessary to ensure even mixing.
Fold in Chocolate Chips: Gently fold the mini semi-sweet chocolate chips into the batter.
Fill Cupcake Liners: Using an ice cream scoop or spoon, fill the cupcake liners about two-thirds full to allow space for rising.
Bake: Place the cupcakes in the preheated oven and bake for 16-17 minutes, or until the tops spring back when lightly pressed.
Cool: Transfer cupcakes to a wire rack and let them cool completely before frosting.
Frost: Once cooled, generously frost each cupcake with your favorite chocolate buttercream or chocolate frosting.

Notes

For best texture, ensure all dairy ingredients are at room temperature before mixing.
Do not overmix the batter once the flour is added to keep the cupcakes tender.
Use an ice cream scoop for uniform cupcake sizes and even baking.
Check doneness with a toothpick; it should come out clean without batter.
Store cupcakes in an airtight container at room temperature for up to 2 days, or refrigerate for longer freshness.

Keywords: Chocolate chip cupcakes, chocolate cupcakes, chocolate frosting, easy cupcake recipe, homemade cupcakes