Chocolate Chip Cupcakes Recipe from Scratch
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5.0
9 reviews
Excellent
Chocolate Chip Cupcakes Recipe from Scratch
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Tender chocolate chips cupcakes from scratch with peanut butter in the batter and whipped up in the frosting. This large batch is perfect for a party. You will get 24-30 cupcakes.
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Ingredients
Chocolate Chip Cupcakes
- 3 cups cake flour
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar packed
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- ¾ cup 1 ½ sticks unsalted butter, melted
- ¼ cup vegetable or canola oil
- 1 cup creamy peanut butter
- 3 eggs room temperature
- 2 teaspoons vanilla extract
- 1 cup sour cream
- ¼ cup buttermilk
- 1 cup miniature chocolate chips plus additional for garnishing, if desired
Peanut Butter Frosting
- 1 cup creamy peanut butter
- 1 cup 2 sticks unsalted butter, room temperature
- 3 cups powdered sugar
- 1/8 teaspoon salt
- 2 Tablespoons milk
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Instructions
- Chocolate Chip Cupcakes
- Preheat the oven to 350°F. Prepare two muffin pans with cupcake liners. Lightly spray the cupcake liners with nonstick cooking spray.
- In a large mixing bowl, whisk together the flour, sugar, brown sugar, baking powder, baking soda, and salt.
- Add the melted butter and oil to the flour mixture, beating until blended. The mixture will be thick.
- Mix the peanut butter into the dough until equally blended.
- Add the eggs one at a time, beating well between each addition and scraping down the sides as needed.
- Beat in the vanilla, sour cream, and buttermilk until evenly mixed.
- Fold in the chocolate chips.
- Fill the prepared cupcake liners about ⅔ full.
- Bake the cupcakes for 22 to 25 minutes or until a toothpick inserted in the middle comes out clean.
- Remove the cupcakes from the oven and allow to cool completely on a wire rack.
- Peanut Butter Frosting
- In a large mixing bowl beat together the peanut butter and butter with a hand mixer until creamy.
- Add the salt and powdered sugar in 1/2 cup increments at a time beating until the mixture is smooth.
- Add the milk to the frosting, and beat for about 1 minute or until the frosting is fluffy.
- Transfer the frosting to a piping bag (1M Wilton) and decorate the cupcakes. Add additional chocolate chips to decorate.
Notes
- To make a homemade buttermilk add 1 tablespoon of vinegar or lemon juice to a measuring cup, then fill with milk up to the 1 cup mark, and let sit for 5 minutes or until milk thickens. You will use 1/4 cup of this homemade buttermilk.
- To cut the carbs use sugar alternative like golden monk fruit and erythritol for the sweetener and sugar free chocolate chips like ChocZero brand.
- All-purpose flour can be used in place of cake flour. The texture will be a little denser.
Nutrition Information
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Serving
1cupcake
Calories
282kcal
(14%)
Carbohydrates
37g
(12%)
Protein
6g
(12%)
Fat
14g
(22%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
8g
Cholesterol
25mg
(8%)
Sodium
228mg
(10%)
Fiber
2g
(8%)
Sugar
22g
(44%)
Nutrition Facts
Serving: 24cupcakes
Amount Per Serving
Calories 282 kcal
% Daily Value*
| Serving | 1cupcake | |
| Calories | 282kcal | 14% |
| Carbohydrates | 37g | 12% |
| Protein | 6g | 12% |
| Fat | 14g | 22% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 8g | 47% |
| Cholesterol | 25mg | 8% |
| Sodium | 228mg | 10% |
| Fiber | 2g | 8% |
| Sugar | 22g | 44% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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