Perfect Chocolate Chip Cupcakes Recipe

These Chocolate Chip Cupcakes are irresistibly soft, moist, and packed with chocolatey goodness. With a buttery vanilla base and mini chocolate chips in every bite, they’re perfect for birthdays, bake sales, or any sweet craving!

5 from 1 vote

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Course: Dessert

Cuisine: American

Prep Time: 20

Cook Time: 20

Cooling & Decorating: 30

Total Time: 1 10

Servings: cupcakes

Calories: 320kcal

Cost: $16.97

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.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition