Chocolate Chip Cupcakes Recipe
Introduction
These Chocolate Chip Cupcakes are moist, tender, and packed with mini semi-sweet chocolate chips in every bite. Frosted with rich chocolate frosting, they make a perfect treat for any occasion. Easy to make and sure to please both kids and adults alike!
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 yields 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 in a separate bowl. Set aside.
- Step 4: In another bowl, whisk together the milk, vanilla extract, and vegetable oil.
- Step 5: Add the flour mixture alternately with the milk mixture to the creamed butter and sugar. Mix thoroughly after each addition, scraping the sides of the bowl as needed.
- Step 6: Gently fold in the mini chocolate chips. Use an ice cream scoop to fill each cupcake liner about two-thirds full.
- Step 7: Bake for 16-17 minutes, or until the top of the cupcake bounces back when lightly touched. Remove from oven and allow cupcakes to cool on a wire rack.
- Step 8: Once cool, top each cupcake with your favorite chocolate frosting and enjoy!
Tips & Variations
- For extra moist cupcakes, try substituting half the vegetable oil with melted butter.
- Try using dark chocolate chips or white chocolate chips for a different flavor twist.
- Make these cupcakes gluten-free by using a gluten-free flour blend instead of cake flour.
- If mini chocolate chips are unavailable, chop regular chips or chocolate bars into small pieces.
Storage
Store the cupcakes in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to one week or freeze for up to 3 months. To reheat, allow frozen cupcakes to thaw at room temperature, then let them warm slightly before serving for the best texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make these cupcakes dairy-free?
Yes. Use a dairy-free butter substitute and plant-based milk such as almond or oat milk to make the recipe dairy-free. Make sure your chocolate chips and frosting are dairy-free as well.
Why are my cupcakes dense instead of light and fluffy?
Dense cupcakes can result from overmixing the batter or using too much flour. Be sure to mix just until combined once the flour is added and measure your flour accurately by spooning it into the measuring cup and leveling off the top.
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Chocolate Chip Cupcakes Recipe
- Total Time: 32 minutes
- Yield: 20 cupcakes 1x
Description
Delicious and moist chocolate chip cupcakes made with cake flour, milk, and loaded with mini semi-sweet chocolate chips. Topped with rich chocolate frosting, these cupcakes are perfect for any celebration or treat.
Ingredients
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
Instructions
- Preheat Oven and Prepare Pans: Preheat the oven to 350ºF. Line cupcake tins with paper liners. This recipe yields about 20 cupcakes.
- Cream Butter and Sugar: In a stand mixer or using a hand mixer with a large bowl, cream together the butter and sugar. Beat for 2 minutes until light and fluffy. Add the egg and beat again until well combined.
- Sift Dry Ingredients: Sift together the cake flour, salt, and baking powder in a separate bowl. Set aside.
- Combine Wet Ingredients: In another bowl, whisk together the milk, vanilla extract, and vegetable oil until fully blended.
- Mix Batter: Add the sifted flour mixture alternately with the milk mixture to the creamed butter and sugar, mixing thoroughly after each addition. Scrape the sides of the bowl as needed to ensure even mixing.
- Fold in Chocolate Chips: Gently fold in the mini semi-sweet chocolate chips to the batter using a spatula.
- Fill Cupcake Liners: Use an ice cream scoop to fill the cupcake liners about 2/3 full to allow room for rising during baking.
- Bake: Bake the cupcakes for 16-17 minutes or until the tops bounce back when lightly touched. Remove from oven and allow cupcakes to cool completely on a wire rack.
- Frost: Once cooled, top each cupcake with chocolate frosting of your choice.
Notes
- Ensure ingredients like butter, egg, and milk are at room temperature for best mixing results.
- Do not overmix the batter once the flour is added to keep cupcakes tender.
- Use mini chocolate chips to evenly distribute chocolate throughout the cupcakes.
- The frosting can be homemade chocolate buttercream or your favorite store-bought chocolate frosting.
- Allow cupcakes to cool completely before frosting to prevent melting.
- Prep Time: 15 minutes
- Cook Time: 17 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: chocolate chip cupcakes, chocolate cupcakes, mini chocolate chips, chocolate frosting, easy cupcake recipe
