Chocolate Chip Cupcakes
User Reviews
5
Chocolate Chip Cupcakes
Description
This recipe produces soft cupcakes by combining cake flour and all-purpose flour, providing a delicate crumb. The batter includes sugar, baking powder, eggs, butter, milk, and vanilla extract, ensuring a flavorful base. Mini chocolate chips folded into the batter add bursts of chocolate throughout each cupcake. Baking the cupcakes until just set maintains their moist texture.
The frosting is a thick chocolate cocoa buttercream, made by mixing powdered sugar, cocoa powder, butter, heavy cream, and vanilla. Once cooled, the cupcakes are frosted and optionally garnished with additional chocolate chips for an extra chocolate touch.
Chocolate Chip Cupcakes are ideal for parties or casual snacks. Cooling the cupcakes fully before frosting helps prevent melting the frosting, and they can be stored in an airtight container for several days.
Ingredients
For the cupcakes
- 1¾ cups cake flour
- 1¼ cups all-purpose flour
- 1¾ cups granulated sugar
- 2½ teaspoons baking powder
- 3/4 teaspoon salt
- 1 cup butter softened and cut into ½-inch cubes, unsalted
- 4 egg
- 1 cup milk I use 1%
- 1 teaspoon vanilla extract
- 1 cup mini chocolate chips plus more for garnish
For the frosting
- 6 cups powdered sugar
- 1 1/2 cups cocoa powder sifted, unsweetened
- 2 butter softened (1 cup, sticks
- 1/3 cup heavy cream or milk
- 1 teaspoon of vanilla
Instructions
For the cupcakes
- Preheat oven to 350 degrees F. Line two 12-cup cupcake pan with paper liners.
- In the bowl of a stand mixer, add the cake flour, all purpose flour, sugar, baking powder and salt, and mix together on low speed for 1 minute or until just combined.
- With the mixer on low speed, add the butter, a few cubes at a time, until all the butter has been added and the mixture resembles coarse sand.
- Add the eggs one at a time, scraping down the sides of the bowl between additions. Slowly pour in the milk and vanilla and mix until combined.
- Increase the mixer speed to medium and beat for 2 minutes, until batter is smooth, scraping the sides of bowl as needed. Gently fold in the chocolate chips with a spoon or spatula.
- Fill the liners 2/3 full and bake for 15-18 minutes until the centers are set and a toothpick inserted into the center comes out clean. Cool in pan for 10 minutes, then remove to a wire rack to cool completely before frosting.
For the frosting
- Mix together the powdered sugar and cocoa powder in a medium bowl.
- Place the butter in the bowl of a stand mixer and beat until fluffy.
- Add 3 cups of the sugar mixture to the bowl and beat until smooth (use low speed so the sugar doesn't fly everywhere!). Add 1/2 of the cream and beat until combined.
- Repeat steps with the remaining sugar and cream.
- Add vanilla and beat for 1 minute more, or until frosting is smooth and fluffy.
- Using a piping bag fitted with a star tip, pipe a swirl of frosting on top of each cupcake. Sprinkle with mini chocolate chips.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24cupcakes
Amount Per Serving
Calories 619 kcal
% Daily Value*
| Calories | 619kcal | 31% |
| Carbohydrates | 106g | 35% |
| Protein | 6g | 12% |
| Fat | 20g | 31% |
| Saturated Fat | 12g | 60% |
| Cholesterol | 109mg | 36% |
| Sodium | 209mg | 9% |
| Fiber | 1g | 4% |
| Sugar | 80g | 160% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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