Are you craving the perfect balance of fluffy vanilla cake studded with rich chocolate chips? These irresistible chocolate chip cupcakes recipe bring together the best of both worlds – the beloved taste of chocolate chip cookies transformed into soft, moist cupcakes. Whether you're baking for a birthday party, school bake sale, or simply treating yourself, these cupcakes never fail to impress with their perfect texture and generous sprinkle of chocolate chips in every bite.
Why You'll Love These Chocolate Chip Cupcakes Recipe
These chocolate chocolate chip cupcakes have earned their place as a classic favorite for good reason. The tender crumb stays impossibly moist thanks to a carefully balanced ratio of ingredients, while mini chocolate chips ensure you get that perfect burst of chocolate in every bite without weighing down the batter. Best of all, this recipe is surprisingly simple to make, requiring just basic pantry staples and about 30 minutes of active preparation time.
Jump to:
- Ingredients
- Instructions
- Equipment For Chocolate Chip Cupcakes Recipe
- Storage Instructions
- Recipe Variations
- Dietary Modifications
- Grandma’s Secret: The Love Hidden in Every Chocolate Chip Cupcake
- FAQ
- Bake Happiness: The Ultimate Chocolate Chip Cupcakes Recipe Finale
- Related
- Pairing
- Perfect Chocolate Chip Cupcakes Recipe
Ingredients
the Cupcakes:
- All-purpose flour
- Baking powder
- Salt
- Unsalted butter, softened
- Granulated sugar
- Large eggs, room temperature
- Pure vanilla extract
- Whole milk, room temperature
- Mini semi-sweet chocolate chips
the Vanilla Buttercream:
- Unsalted butter, softened
- Powdered sugar
- Heavy cream
- Pure vanilla extract
- Salt
- Mini chocolate chips for garnish
Instructions
Prepare Your Workspace
- Preheat your oven to 350°F (175°C)
- Line two 12-cup muffin tins with cupcake liners
- Gather all ingredients and ensure butter, eggs, and milk are at room temperature
Mix the Dry Ingredients
- In a medium bowl, whisk together the flour, baking powder, and salt
- Set aside this dry mixture while preparing the wet ingredients
Create the Batter
- Using a stand mixer or hand mixer, cream the butter and sugar together until light and fluffy (about 3-4 minutes)
- Add eggs one at a time, beating well after each addition
- Mix in the vanilla extract
- Gradually alternate adding the flour mixture and milk to the butter mixture, starting and ending with the flour (three additions of flour, two of milk)
- Gently fold in the chocolate chips by hand
Bake the Cupcakes
- Fill each cupcake liner about ⅔ full with batter
- Bake for 18-22 minutes, or until a toothpick inserted comes out clean
- Cool in the pan for 5 minutes before transferring to a wire rack
Make the Buttercream
- Beat the softened butter until creamy
- Gradually add powdered sugar, alternating with small amounts of cream
- Beat in vanilla extract and salt
- Adjust consistency with more cream or powdered sugar if needed
Decorate
- Once cupcakes are completely cool, pipe or spread buttercream on top
- Sprinkle with additional mini chocolate chips for garnish
Equipment For Chocolate Chip Cupcakes Recipe
- Two 12-cup muffin tins
- Cupcake liners
- Stand mixer or hand mixer
- Large mixing bowls
- Measuring cups and spoons
- Wire cooling rack
- Piping bag and tips (optional)
Storage Instructions
- Counter: Store in an airtight container at room temperature for up to 2 days
- Refrigerator: Keep fresh for up to 5 days in a sealed container
- Freezer: Unfrosted cupcakes can be frozen for up to 3 months; thaw overnight in the refrigerator
Recipe Variations
- Make them double chocolate by replacing ½ cup of flour with cocoa powder
- Add a chocolate ganache filling for an extra decadent treat
- Try different chip varieties like white chocolate or peanut butter chips
- Make them mini-sized using a mini muffin tin (adjust baking time to 12-15 minutes)
Dietary Modifications
- Gluten-Free: Substitute with a 1:1 gluten-free flour blend
- Dairy-Free: Use plant-based butter and milk alternatives
- Egg-Free: Replace each egg with ¼ cup unsweetened applesauce
Grandma’s Secret: The Love Hidden in Every Chocolate Chip Cupcake
The secret to these Perfect Chocolate Chip Cupcakes isn’t just in the fluffy crumb or the rich chocolatey goodness—it’s in the love poured into every step. This recipe was inspired by my grandmother, who believed that baking was more than just mixing ingredients; it was a way to bring people together. As a child, I’d watch her in the kitchen, carefully folding chocolate chips into the batter with a knowing smile. “The trick,” she’d whisper, “is not just tossing them in flour so they don’t sink—it’s making sure every bite feels like a hug.” And she was right.
These cupcakes aren’t just dessert; they’re warmth, nostalgia, and joy wrapped in a swirl of buttercream. Whether you’re baking for a celebration or a simple moment of comfort, these cupcakes carry a timeless secret: the best treats are made with love.
FAQ
What is the secret to super moist cupcakes?
The key to super moist cupcakes is the right balance of fat and liquid. Using room-temperature ingredients, creaming butter and sugar properly, and not overmixing the batter all help. Adding ingredients like sour cream, yogurt, or a little oil can also enhance moisture. Baking at the correct temperature ensures a tender, fluffy texture.
Can you put chocolate chips in cupcake batter?
Absolutely! Chocolate chips add bursts of rich chocolate flavor to cupcakes. To prevent them from sinking, toss them in a little flour before folding them into the batter. Using mini chocolate chips also helps distribute them evenly. They melt slightly while baking, creating gooey chocolate pockets in every bite—making your cupcakes even more irresistible!
Is cupcake better with oil or butter?
It depends on the texture you want! Butter gives cupcakes a rich flavor and fluffy crumb, while oil makes them extra moist since it stays liquid at room temperature. For the best of both worlds, some recipes use a mix of both! Butter adds depth, and oil ensures a super soft bite, making your cupcakes melt in your mouth.
How to stop chocolate chips from sinking in cupcakes?
To keep chocolate chips from sinking, toss them in a tablespoon of flour before adding them to the batter. This helps them stay suspended during baking. Also, use mini chocolate chips instead of regular-sized ones for better distribution. A thicker batter also helps hold them in place, ensuring chocolatey goodness in every bite instead of just the bottom!
Bake Happiness: The Ultimate Chocolate Chip Cupcakes Recipe Finale
There’s something magical about the moment you take a bite of a perfectly soft, chocolate-studded cupcake—that instant where rich vanilla cake meets melty chocolate chips, and everything just feels right. This Chocolate Chip Cupcakes recipe isn’t just about satisfying your sweet tooth; it’s about creating memories, whether you’re sharing them with family or treating yourself to a well-earned indulgence.
And if you’re craving even more irresistible desserts, why not try the timeless elegance of a Boston Cream Pie or the nostalgic crunch of Strawberry Crunch Cupcakes next? No matter the occasion, these chocolate chip cupcakes are proof that sometimes, the simplest ingredients create the most unforgettable moments. So preheat that oven, grab your whisk, and let’s turn simple pantry staples into pure joy—one bite at a time!
Related
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Pairing
These are my favorite dishes to serve with Chocolate Chip Cupcakes Recipe
Perfect Chocolate Chip Cupcakes Recipe
Equipment
- 2 12-cup muffin tins Lined with cupcake liners
- Stand mixer or hand mixer For creaming butter and sugar
- Large mixing bowls For dry ingredients
- Measuring cups and spoons Precise measuring
- Wire cooling rack Cools cupcakes evenly
- Piping bag and tips Optional, for frosting
Ingredients
Cupcakes:
- 2½ cups all-purpose flour
- 2½ teaspoons baking powder
- ½ teaspoon salt
- 1 cup unsalted butter softened
- 2 cups granulated sugar
- 4 large eggs room temperature
- 2 teaspoons pure vanilla extract
- 1¼ cups whole milk room temperature
- 1½ cups mini semi-sweet chocolate chips
Vanilla Buttercream:
- 1 cup unsalted butter softened
- 4 cups powdered sugar
- 2-3 tablespoons heavy cream Adjust for consistency
- 1 teaspoon pure vanilla extract
- ¼ teaspoon salt
- Extra mini chocolate chips For garnish
Instructions
For the Cupcakes:
- Preheat oven to 350°F (175°C). Line muffin tins with cupcake liners.
- Whisk flour, baking powder, and salt in a bowl.
- Cream butter and sugar until fluffy (3-4 minutes).
- Beat in eggs one at a time, then vanilla.
- Alternate adding flour mixture and milk to butter mixture.
- Fold in chocolate chips.
- Fill liners ⅔ full.
- Bake 18-22 minutes until done.
For the Buttercream:
- Beat butter until creamy.
- Gradually add powdered sugar and cream.
- Mix in vanilla and salt.
- Pipe onto cooled cupcakes.
- Sprinkle with extra chocolate chips.
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