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
Scale
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.
