Chocolate Chip Cupcakes Recipe
User Reviews
4.7
Chocolate Chip Cupcakes Recipe
Description
The recipe starts by creaming room temperature butter and sugar until fluffy before incorporating eggs. Dry ingredients including cake flour, salt, and baking powder are sifted to ensure even distribution. Milk, vanilla, and vegetable oil are mixed separately and then alternated with the dry mix to maintain moistness without overmixing. Mini semi-sweet chocolate chips are folded in to provide small bursts of chocolate in each bite.
The batter is portioned into lined cupcake tins about two-thirds full and baked at 350°F for 16-17 minutes until the cupcakes spring back when pressed gently. After cooling on wire racks, 3 cups of chocolate frosting are spread or piped on the cupcakes. The final result is fluffy cupcakes with a tender crumb and chocolate chips adding varied texture and flavor.
These cupcakes suit occasions requiring individual portion desserts and can be decorated simply or elaborately with frosting swirls.
Ingredients
- 1/3 cup butter at room temperature, 76 grams, salted
- 1 cup granulated sugar 200 grams
- 1 large egg at room temperature
- 2 cups cake flour 260 grams
- 1/2 teaspoon salt 3 grams
- 2 1/2 teaspoons baking powder 13 grams
- 3/4 cup milk at room temperature, 6 ounces, 2%
- 1 teaspoon vanilla extract 5 grams, pure
- 3 tablespoons vegetable oil 42 grams
- 1 cup chocolate chips mini, semi-sweet
- 3 cups chocolate frosting
Instructions
- Preheat the oven to 350ºF. Line cupcake tins with paper liners. (This recipe yields about 20 cupcakes.)
- In a stand mixer (or with a hand mixer with a large bowl), cream together the butter and sugar. Beat for 2 minutes. Add the egg and beat again. 1/3 cup salted butter, 1 cup granulated sugar, 1 large egg
- Sift together the flour, salt and baking powder. Set aside. 2 cups cake flour, 1/2 teaspoon salt, 2 1/2 teaspoons baking powder
- In a separate bowl, whisk together the milk, vanilla and oil. 3/4 cup 2% milk, 1 teaspoon pure vanilla extract, 3 tablespoons vegetable oil
- Add the flour mixture alternately with milk mixture. Mix thoroughly after each addition. Scrape the sides of the bowl as needed.
- Fold in the chocolate chips. Use an ice cream scoop to fill the cupcake liners 2/3 full. 1 cup mini semi-sweet chocolate chips
- Bake for 16-17 minutes or until the top of the cupcake bounces back when you touch it. Allow the cupcakes to cool on a wire rack.
- Top with our favorite Chocolate Buttercream or your favorite chocolate frosting.
Notes
- Room temperature ingredients help the batter mix evenly; soften butter and warm milk slightly if needed.
- For lighter frosting coverage, use less than the full amount of chocolate frosting provided.
- Wilton tip 1M or 2D piping tips work well for decorative frosting swirls on these cupcakes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 20Serving
Amount Per Serving
Calories 318 kcal
% Daily Value*
| Calories | 318kcal | 16% |
| Carbohydrates | 47g | 16% |
| Protein | 3g | 6% |
| Fat | 14g | 22% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 19mg | 6% |
| Sodium | 159mg | 7% |
| Potassium | 147mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 36g | 72% |
| Vitamin A | 138IU | 3% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 50mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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