Chocolate Chip Cupcakes Recipe
User Reviews
4.7
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Prep Time
20 mins
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Cook Time
15 mins
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Total Time
35 mins
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Servings
12 cupcakes
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Calories
443 kcal
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Course
Dessert, Baked Goods
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Cuisine
American
Chocolate Chip Cupcakes Recipe
Description
The cupcake batter combines simple ingredients including all-purpose flour, baking powder, salt, sugar, vegetable oil, eggs, milk, and vanilla extract. Semisweet chocolate chips fold through the batter, creating pockets of melted chocolate. After portioning into paper liners in a cupcake tin, the cupcakes bake at 350°F for 18-20 minutes until the tops are lightly golden and pass a toothpick test. Cooling completely before frosting prevents melting.
The buttercream frosting is whipped by beating room temperature butter until creamy, then gradually adding powdered sugar until smooth. Vanilla and milk are added to achieve spreadable consistency. This frosting adds a sweet, silky layer atop the chocolate chip cupcakes. Mini chocolate chip cookies may be added for garnish but are optional.
These cupcakes store well in an airtight container at room temperature for two days or refrigerated up to four days, making them suitable for preparing in advance or serving over multiple days.
Ingredients
For the Cupcakes
- 1½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1¼ cup granulated sugar
- ½ cup vegetable oil
- ½ cup milk
- 2 egg large
- 1 teaspoon vanilla extract pure
- 1 cup semisweet chocolate chips divided
For the Buttercream Icing
- ½ cup butter room temperature (1 stick, unsalted
- 2½ cups powdered sugar
- 1 teaspoon vanilla extract pure
- 1 tablespoon milk
- Chocolate Chip Cookies optional, mini
Instructions
For the Cupcakes
- Preheat oven to 350°F and line a 12-count cupcake tin with paper liners (or spray with nonstick spray). Set aside.
- Combine the flour, baking powder, and salt in a bowl.
- In another large bowl, beat the sugar and vegetable oil until fluffy using an electric mixer. Add in the milk, eggs, and vanilla, and beat until smooth and fluffy.
- Add the dry ingredients to the wet ingredients in 3 increments, beating until smooth after each addition. Fold in the chocolate chips.
- Line the cupcake pan with liners. Fill each liner with an even amount of batter.
- Bake until the tops become a light brown color and a toothpick inserted into the center comes out clean, about 18-20 minutes.
- Transfer the cupcakes to a wire rack and let them cool to room temperature.
For the Buttercream Icing
- While the cupcakes are baking, use an electric mixer to beat the butter until smooth and creamy.
- Add in the powdered sugar, a little at a time, until fully incorporated. Then, add in the vanilla and milk, and mix until combined.
- Once the cupcakes have completely cooled, pipe the icing onto the cupcakes. Place a few chocolate chips and a mini chocolate chip cookie in the piped icing.
Notes
- Store cupcakes in an airtight container at room temperature for up to 2 days to maintain freshness.
- Refrigerate cupcakes for up to 4 days if storing longer; bring to room temperature before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12cupcakes
Amount Per Serving
Calories 443 kcal
% Daily Value*
| Serving | 1cupcake | |
| Calories | 443kcal | 22% |
| Carbohydrates | 60g | 20% |
| Protein | 4g | 8% |
| Fat | 21g | 32% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 51mg | 17% |
| Sodium | 62mg | 3% |
| Potassium | 47mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 46g | 92% |
| Vitamin A | 326IU | 7% |
| Vitamin C | 1mg | 1% |
| Calcium | 59mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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