Chocolate Chip Cupcakes
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If you’re looking for a sweet treat that’s guaranteed to get rave reviews, look no further than these Chocolate Chip Cupcakes! Each cupcake is soft, fluffy, and studded with melty chocolate chips, then finished with a swirl of homemade buttercream. Whether you’re baking for a birthday, a bake sale, or just because, this is a classic you’ll want to make again and again.
Why You’ll Love This Recipe
These cupcakes strike the perfect balance between a light vanilla cake and the rich, chocolatey goodness of classic chocolate chip cookies. They’re easy to whip up with pantry staples, and the simple buttercream frosting takes them over the top. Plus, they’re endlessly customizable—swap out the chips, add a little crunch, or dress them up for any occasion!
Ingredients
For the Cupcakes:
- 1½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1¼ cups granulated sugar
- ½ cup vegetable oil
- ½ cup milk
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 cup semisweet chocolate chips, divided
For the Buttercream:
- ½ cup unsalted butter, room temperature (1 stick)
- 2½ cups powdered sugar
- 1 teaspoon pure vanilla extract
- 1 tablespoon milk
- Mini chocolate chip cookies (optional, for garnish)
How to Make Chocolate Chip Cupcakes
1. Prep the Oven and Pan
Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners or coat with nonstick spray.
2. Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. Combine the Wet Ingredients
In a large bowl, whisk together the sugar, oil, milk, eggs, and vanilla until smooth and well combined.
4. Make the Batter
Gradually add the dry ingredients to the wet, stirring until just combined. Don’t overmix—this keeps your cupcakes light and fluffy.
5. Add the Chocolate Chips
Fold in ¾ cup of the chocolate chips, reserving the rest for topping.
6. Fill the Cupcake Liners
Divide the batter evenly among the liners, filling each about two-thirds full. Sprinkle the remaining chocolate chips on top.
7. Bake
Bake for 15–18 minutes, or until a toothpick inserted in the center comes out clean. Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
8. Make the Buttercream
In a large bowl, beat the softened butter until creamy. Gradually mix in the powdered sugar. Add the vanilla and milk, then beat on medium-high until the frosting is light and fluffy.
9. Frost and Garnish
Once the cupcakes are completely cool, frost with the buttercream using a piping bag or spatula. Garnish each with a mini chocolate chip cookie if desired.
Nutrition Facts (Per Cupcake)
- Calories: 442
- Total Fat: 20g
- Saturated Fat: 5.2g
- Cholesterol: 30mg
- Sodium: 460mg
- Carbohydrates: 63g
- Dietary Fiber: 1g
- Sugars: 28g
- Protein: 7.1g
Tips for Perfect Chocolate Chip Cupcakes
- Room temperature ingredients blend more evenly, so pull out your eggs, milk, and butter ahead of time.
- Don’t overmix the batter—just stir until the dry spots disappear.
- Toss chocolate chips with a little flour before folding them in. This helps keep them from sinking to the bottom.
- Use an ice cream scoop to portion the batter for evenly sized cupcakes.
- Let cupcakes cool completely before frosting, or the buttercream may melt.
Recipe FAQs
Can I use a different type of chocolate chip?
Absolutely! Milk, dark, or white chocolate chips all work well.
How do I make these gluten-free?
Swap the all-purpose flour for a 1:1 gluten-free blend.
Can I make these as mini cupcakes?
Yes! Just reduce the bake time to about 10–12 minutes.
Customization Ideas
- Add nuts like walnuts or pecans for extra crunch.
- Try different extracts such as almond or coconut for a flavor twist.
- Mix in sprinkles for a funfetti effect.
- Top with ganache or cream cheese frosting for a new spin.
Serving Suggestions
- Serve with a glass of milk for the ultimate comfort treat.
- Pair with coffee or tea for an afternoon pick-me-up.
- Add a scoop of ice cream for a decadent dessert.
Storage Tips
- Room temp: Store unfrosted cupcakes in an airtight container for up to 2 days.
- Fridge: Frosted cupcakes keep in the fridge for up to 5 days; let them come to room temp before serving.
- Freezer: Freeze unfrosted cupcakes for up to 3 months. Thaw before frosting.
Special Occasion Ideas
- Birthday parties: Add colorful sprinkles or themed toppers.
- Holidays: Use seasonal decorations.
- Weddings/showers: Elegant piping and a sprinkle of gold or silver make these cupcakes celebration-worthy.
Common Mistakes to Avoid
- Don’t overfill the liners—two-thirds full is just right.
- Measure flour carefully using the spoon-and-level method.
- Use softened, not melted, butter for the frosting.
Final Thoughts
Chocolate Chip Cupcakes are a classic, crowd-pleasing dessert that never goes out of style. With their soft, vanilla-scented crumb and bursts of chocolate chips in every bite, they’re sure to become a family favorite. Easy to make, fun to customize, and perfect for any occasion—this is a recipe you’ll reach for time and time again.
