Chocolate Chip Cupcakes – Classic vanilla cupcakes with mini chocolate chips folded in before being topped with buttercream frosting and even more mini chocolate chips. These cupcakes are so delicious!
Chocolate Chip Cupcakes
I love chocolate chips! Whether I am putting them in chocolate chip cheesecake bars, chocolate chip cookie bars, or even edible chocolate chip cookie dough, they always make a dessert even better. For this recipe, I wanted to have chocolate chips in the cupcake base and on top. Rather than going all in on chocolate, I wanted to use a vanilla cupcake base and vanilla buttercream frosting so that the chocolate chips would stand out and shine in the cupcake!
Common Questions About Making Chocolate Chip Cupcakes
What are chocolate chip cupcakes?
Chocolate chip cupcakes are vanilla cupcakes that have mini chocolate chips folded in before being baked in a muffin tin. After they are fully cooled, they are then topped with vanilla buttercream frosting and mini chocolate chips.
How many servings does this recipe make?
This recipe makes 12 cupcakes.
How long do these cupcakes last?
These cupcakes last up to two days when stored in a refrigerated airtight container.
How can I make the perfect cupcakes?
- Follow the recipe – While I totally understand dietary restrictions, if you plan on making changes to the ingredients, I cannot guarantee the recipe will work. If you are facing this problem, I will gently suggest that you may want to consider finding a cupcake recipe on a site that specifically develops for the diet you are on such as a keto baking website or vegan baking website. Too many times have I seen recipes for wrong for people because they started to adjust the recipe too much.
- Don’t over-mix the cupcakes – If you want to keep cupcakes light and airy, avoiding over-mixing is key. Mix until just barely combined.
- Let the cupcakes completely cool before frosting – This is a classic mistake that people constantly make (including me). Your cupcakes are done baking, you are ready to sit down and eat one so you touch the cupcake and say “this is most definitely cool” even though it’s only been out of the oven for like, 5 minutes. Wrong. Your frosting will just slide off the cupcake and it’ll be really sad. To be safe, I’d say give them 1-2 hours before frosting.
- Don’t over fill the cupcake liners – If you overfill the cupcake liners, you will definitely have some overflow which isn’t pretty and elegant. Stick to filling each liner about 3/4 full.
- Spin the cupcake tin halfway through cooking – An oven’s heat is generally not terribly even so a simple way to make sure all of the cupcakes cook all the way through is to spin the pan about 1/2 way through baking 180 degrees.
Ingredient Notes –
- Flour is the base of our cupcakes – make sure to measure using the spoon and level technique so you don’t end up with dense cupcakes.
- Granulated sugar sweetens the cupcakes.
- Baking powder helps the cupcakes rise, keeping them nice and light.
- Vegetable oil adds richness and moisture.
- I used whole milk but feel free to use any kind you like – even non-dairy milks will work in the recipe.
- Eggs bind our cupcakes together.
- Vanilla enhances the flavor and sweetness of the chocolate.
- I used mini chocolate chips so they’re easier to chew, but use whatever you have on hand.
- Make sure to use softened butter in the frosting so you don’t end up with lumps.
- Powdered sugar is the base of our frosting. Again, make sure to measure using the spoon and level technique.
Looking for more cupcake recipes? Check these out!
For the Cupcake
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 cup vegetable oil
- 1/2 cup milk
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup mini chocolate chips (divided)
For the Buttercream Frosting
- 8 tablespoons butter (softened)
- 2 cups powdered sugar
- 1 tablespoon vanilla extract
For the Cupcake
- Preheat the oven to 350 degrees F and line 12 cupcake tins with paper liners (or spray them with nonstick baking spray).
- Combine the flour, sugar, and baking powder in a large mixing bowl.
- In another bowl, whisk together the vegetable oil, milk, eggs, and vanilla.
- Add the wet ingredients to the dry and stir using a rubber spatula until well mixed (a few clumps are okay).
- Add in 1/2 cup of the mini chocolate chips and stir until just combined.
- Fill each cupcake tin 2/3 full with batter - I use a 1/4 cup cookie scoop to ensure they're all the same size.
- Bake for 14-16 minutes or until the tops become a light brown color and a toothpick inserted into the middle comes out clean. Remove from the oven and let them cool to room temperature.
- Once completely cooled, scoop out the center of each cupcake with a small ice cream scoop or paring knife and fill with mini chocolate chips - about 1/2 teaspoon.
- Add the scooped out piece of cake back on top of the chocolate chips and top with frosting (below).
For the Buttercream Frosting
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium speed until smooth and creamy.
- Add in the powdered sugar a little at a time.
- Once all of the powdered sugar has been incorporated, add in the vanilla and mix until combined.
- Pipe or spread the frosting onto the cupcakes and enjoy.
- Store in an airtight container in the fridge for up to two days.
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