If you have a serious sweet tooth and love the comforting, classic flavor of chocolate chips baked into a soft, moist cupcake, then you are going to fall head over heels for this Chocolate Chip Cupcakes Recipe. Each cupcake is a perfect little bundle of fluffy cake loaded with melty mini chocolate chips, topped with a cloud of smooth, creamy buttercream frosting that’s studded with even more chocolate chips. Whether you’re baking for a birthday party, a casual gathering, or just because you deserve a treat, these cupcakes will surely bring smiles all around and keep everyone coming back for more.
Ingredients You’ll Need
Ingredients You’ll Need
This Chocolate Chip Cupcakes Recipe keeps things delightfully simple yet perfectly balanced. Each ingredient plays a vital role, from the real butter adding richness, to the vanilla that lifts the flavor, and of course, the star—mini chocolate chips—that make every bite a little magical.
- 1 cup butter (softened): The foundation for tender cupcakes and creamy frosting, softened for easy mixing.
- 1 2/3 cups sugar: Sweetens the cupcakes and helps create a light crumb texture.
- 4 large eggs (room temperature): Provides structure and moisture; room temperature ensures better rise.
- 1 teaspoon vanilla: Adds warmth and enhances the chocolate’s flavor.
- 2 1/4 cups flour: The body of the cupcake, sifted with leavening for perfect fluffiness.
- 2 teaspoons baking powder: Gives the cupcakes lift and a soft crumb.
- 1 teaspoon salt: Balances sweetness and intensifies flavors.
- 1 cup whole milk: Provides moisture and richness for a tender bite.
- 1 cup mini chocolate chips: The delicious pockets of melty chocolate inside the batter.
- 2 teaspoons vanilla (for frosting): Infuses the buttercream with classic flavor.
- 3 cups powdered sugar: The sweet base that turns butter into dreamy frosting.
- 1 pinch salt (for frosting): Enhances the buttery sweetness in the frosting.
- Toppings: mini chocolate chips and mini chocolate chip cookies (optional): Adds extra texture and chocolatey goodness on top.
How to Make Chocolate Chip Cupcakes Recipe
Step 1: Prepare the Oven and Pans
Start by preheating your oven to 350 degrees Fahrenheit and lining a cupcake pan with 24 liners. This setup ensures your cupcakes bake evenly and are easy to remove without sticking.
Step 2: Cream Butter and Sugar
In a large bowl or stand mixer, beat the softened butter and sugar together for about two minutes until the mixture becomes lighter in color and fluffy. This creaming step is crucial for that light, tender crumb we all love in cupcakes.
Step 3: Add Eggs and Vanilla
Gently mix in the egg whites until combined, then add the whole eggs one at a time, ensuring each is fully incorporated before the next. Finally, stir in the vanilla extract, which helps bring out the cupcake’s warm, comforting flavor.
Step 4: Combine Dry Ingredients
Whisk together your flour, baking powder, and salt in a separate bowl. This ensures your leavening agent is evenly distributed, preventing any unwanted clumps or uneven rising.
Step 5: Mix Wet and Dry Ingredients Alternately
Add the flour mixture and milk to your wet ingredients in alternating portions, starting with a third of the flour and half the milk. This gradual combining helps create a smooth, even batter. Once mixed, fold in the mini chocolate chips so they’re spread perfectly throughout the batter.
Step 6: Bake the Cupcakes
Fill each cupcake liner about three-quarters full with batter and bake for 15 to 17 minutes, or until a toothpick inserted into the center comes out clean and the top springs back when lightly pressed. This ensures a moist yet cooked-through cupcake every time.
Step 7: Prepare the Buttercream Frosting
While the cupcakes cool, whip up the buttercream by mixing softened butter, powdered sugar, vanilla, and a pinch of salt. Start slow to avoid a sugar cloud, then crank up the mixer speed to medium-high for 5 to 7 minutes. The frosting is ready when it turns a lighter color and has a fluffy, silky texture perfect for piping.
Step 8: Decorate and Enjoy
Pipe the buttercream onto cooled cupcakes using your favorite tip—drop flower tips add a lovely touch. Sprinkle mini chocolate chips on top and add a mini chocolate chip cookie for extra charm and crunch if you like. Then, dig in and savor every bite!
How to Serve Chocolate Chip Cupcakes Recipe
Garnishes
Sprinkling mini chocolate chips or crumbled mini chocolate chip cookies on top of the frosting not only looks irresistible but adds an extra burst of chocolate flavor and texture. Fresh berries or a dusting of cocoa powder can also complement the cupcakes beautifully.
Side Dishes
These cupcakes shine as their own star, but they pair wonderfully with a cold glass of milk or a warm cup of coffee or tea. For larger gatherings, consider serving with a fresh fruit salad to balance the sweetness.
Creative Ways to Present
Display your cupcakes on a tiered cake stand for an elegant touch or wrap each with a colorful cupcake liner and a small ribbon for gifting. You could even turn this recipe into a cupcake decorating party where everyone adds their own toppings and frosting swirls.
Make Ahead and Storage
Storing Leftovers
Keep any leftover cupcakes in an airtight container at room temperature for up to two days to maintain freshness. If your home is warm, storing them in the refrigerator is fine but bring them to room temp before serving for best flavor and texture.
Freezing
You can freeze cupcakes without frosting for up to three months. Wrap each cupcake tightly in plastic wrap or foil and place in a freezer bag. Freeze the buttercream separately in an airtight container. When ready, thaw cupcakes and frosting overnight in the refrigerator before assembling.
Reheating
If you prefer warm cupcakes, gently heat them in a microwave for about 10 seconds. Avoid overheating or they can dry out. The buttercream frosting is best served at room temperature, so allow it to soften for a few minutes after warming.
FAQs
Can I use regular chocolate chips instead of mini chocolate chips?
Absolutely! Regular chocolate chips will work fine, but mini chips distribute more evenly and melt slightly better, giving you little pockets of chocolate in every bite.
What can I substitute for whole milk?
You can use any milk alternative like almond, oat, or soy milk if you prefer. Just make sure it’s unsweetened to avoid altering the balance of sweetness.
How do I prevent the cupcakes from sinking in the middle?
Make sure not to overmix your batter once the flour is added, and fully bake the cupcakes before removing them from the oven. Also, using room temperature eggs helps maintain structure.
Can I make these cupcakes vegan?
This recipe relies on butter and eggs, but you can experiment with vegan butter substitutes and flax eggs. Keep in mind texture and flavor may vary slightly.
How long does the buttercream frosting stay fresh?
Buttercream can be stored in an airtight container in the refrigerator for up to a week. Before using, bring it back to room temperature and re-whip to freshen its texture.
Final Thoughts
There is something so wonderfully comforting and joyful about baking and sharing these Chocolate Chip Cupcakes Recipe with friends and family. The soft, tender crumb studded with melty chocolate chips and the rich, fluffy buttercream make them an irresistible treat any time of year. I hope you have as much fun making and savoring them as I do. Happy baking!
Print
Chocolate Chip Cupcakes Recipe
- Prep Time: 18 minutes
- Cook Time: 15 minutes
- Total Time: 33 minutes
- Yield: 24 cupcakes
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Delight in these classic Chocolate Chip Cupcakes featuring a moist vanilla base studded with mini chocolate chips and topped with a fluffy homemade buttercream frosting. Perfectly portioned into 24 cupcakes, they are ideal for celebrations or everyday indulgence, finished with optional mini chocolate chip cookies and extra chocolate chips for added texture and sweetness.
Ingredients
Cupcake Batter
- 1 cup butter (softened)
- 1 2/3 cups sugar
- 4 large eggs (room temperature)
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 cup whole milk
- 1 cup mini chocolate chips
Buttercream Frosting
- 1 cup butter (softened)
- 3 cups powdered sugar
- 2 teaspoons vanilla extract
- 1 pinch salt
Topping (Optional)
- Mini chocolate chips
- Mini chocolate chip cookies
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Line a 24-cup cupcake pan with cupcake liners to ensure easy removal after baking.
- Cream Butter and Sugar: In a large bowl or stand mixer bowl, combine the softened butter and sugar. Cream together for about 2 minutes until the mixture lightens in color and becomes fluffy. Then add the egg whites, mixing until fully incorporated. Add the whole eggs one at a time, mixing after each addition, followed by the vanilla extract.
- Mix Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking powder, and salt ensuring they are evenly combined for a consistent bake.
- Combine Wet and Dry Ingredients: Alternately add the dry flour mixture and whole milk to the creamed butter mixture. Start with one-third of the flour, then half the milk, repeating until all ingredients are incorporated. Stir the batter just until combined to avoid overmixing. Fold in the mini chocolate chips until evenly distributed throughout the batter.
- Fill Cupcake Liners and Bake: Spoon the batter into the cupcake liners, filling each about three-quarters full to allow room for rising. Bake the cupcakes for 15-17 minutes or until a toothpick inserted in the center comes out clean and the tops spring back when lightly touched.
- Prepare Buttercream Frosting: While the cupcakes cool, prepare the frosting. In a bowl or stand mixer, beat the softened butter, powdered sugar, vanilla extract, and a pinch of salt on low speed until combined. Increase the mixer to medium-high and whip for 5-7 minutes until the buttercream lightens in color and becomes fluffy and smooth.
- Decorate and Serve: Transfer the buttercream to a piping bag fitted with your preferred tip (a drop flower tip is recommended). Pipe the frosting onto the cooled cupcakes. Garnish with mini chocolate chips and a mini chocolate chip cookie on top if desired for an extra decorative touch. Serve and enjoy!
Notes
- Ensure eggs are at room temperature for better incorporation and a smoother batter.
- Do not overmix the batter once flour is added to keep the cupcakes tender and moist.
- Use cupcake liners to prevent sticking and for easy cleanup.
- The optional cookie and mini chocolate chips on top add a delightful textural contrast and extra chocolatey flavor.
- Store cupcakes in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
