Print

Chocolate Chip Cupcakes Recipe

Print Recipe

★★★★★

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.

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

  1. Preheat and Prepare Pans: Preheat your oven to 350ºF (175ºC) and line cupcake tins with paper liners. This recipe yields about 20 cupcakes.
  2. 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.
  3. Mix Dry Ingredients: Sift together the cake flour, salt, and baking powder in a separate bowl. Set aside this dry mixture.
  4. Combine Wet Ingredients: In another bowl, whisk together the milk, vanilla extract, and vegetable oil.
  5. 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.
  6. Fold in Chocolate Chips: Gently fold the mini semi-sweet chocolate chips into the batter.
  7. Fill Cupcake Liners: Using an ice cream scoop or spoon, fill the cupcake liners about two-thirds full to allow space for rising.
  8. Bake: Place the cupcakes in the preheated oven and bake for 16-17 minutes, or until the tops spring back when lightly pressed.
  9. Cool: Transfer cupcakes to a wire rack and let them cool completely before frosting.
  10. 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

Find it online: https://bitesizedbenny.com/chocolate-chip-cupcakes-recipe/