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Chocolate Chip Cupcakes Recipe

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Chocolate Chip Cupcakes are soft, fluffy vanilla cupcakes loaded with sweet chocolate chips and topped with a creamy vanilla buttercream frosting. They’re a classic homemade dessert perfect for birthdays, bake sales, and family gatherings.

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 1/2 cup whole milk
  • 1 cup mini chocolate chips
  • 1/2 cup unsalted butter, softened (for frosting)
  • 3 cups powdered sugar
  • 1 tsp vanilla extract (for frosting)
  • 2 tbsp heavy cream or milk
  • Optional: mini chocolate chips
  • Optional: chocolate shavings
  • Optional: sprinkles
  • Optional: chocolate drizzle

Instructions

  1. Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
  2. Whisk together the flour, baking powder, and salt in a medium bowl.
  3. In a large bowl, beat the butter and sugar until light and fluffy.
  4. Add the eggs one at a time, mixing well after each addition.
  5. Mix in the vanilla extract.
  6. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, and mix until just combined.
  7. Toss the chocolate chips with a small amount of flour and gently fold them into the batter.
  8. Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
  9. Bake for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean.
  10. Allow the cupcakes to cool completely on a wire rack.
  11. For the frosting, beat the butter until smooth and creamy.
  12. Gradually add the powdered sugar and mix until light and fluffy.
  13. Blend in the vanilla extract and enough cream or milk to achieve the desired consistency.
  14. Pipe or spread the frosting onto the cooled cupcakes.
  15. Garnish with extra chocolate chips, chocolate shavings, sprinkles, or chocolate drizzle if desired.

Notes

  • Use dark, milk, or white chocolate chips for different flavor variations.
  • Add chopped walnuts or pecans for extra crunch.
  • Fill the cupcakes with chocolate ganache for a surprise center.
  • Use chocolate buttercream for double chocolate cupcakes.
  • Mix in candy-coated chocolate pieces for a festive party version.
  • Store at room temperature for up to 3 days.
  • Refrigerate frosted cupcakes for up to 5 days and bring to room temperature before serving.
  • Unfrosted cupcakes can be frozen for up to 3 months.

Nutrition

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