Soft, fluffy, and simply sweet Chocolate Chip Cupcakes are easy to make homemade treats that everyone will love! In a world filled with crazy recipes, it’s nice to keep things classic – which is why I adore these tried and true treats.
Easy Chocolate Chip Cupcake Recipe
Easy-to-make chocolate chip cupcakes are topped with a simple buttercream frosting that’s so good, whoever’s in your kitchen will be fighting over who gets to lick the mixing spoon! Toss the cake box mixes and frosting containers aside, because this homemade recipe is SO much better than all that stuff.
Besides, the steps to making these perfect cupcakes are so wonderfully simple to follow! I’m no mathematician, but I’d say these cupcakes require probably 2% more effort than a box mix and are 99% more delicious than those store-bought treats. Don’t believe me? Make this easy recipe and see for yourself!
Why You’ll Love this From Scratch Cupcake Recipe:
- Easy: Yes! The ingredients listed are simple and the steps are super easy to follow. You’ll love making these hassle-free cupcakes!
- Chocolatey: If you’re craving some chocolate, but not a lot, these cupcakes are perfect for you. Vanilla cupcakes are speckled with chocolate chips and have a chocolate center, giving you just enough chocolate flavor to satisfy the craving.
- Classic: These days, cupcake recipes are pretty over the top and only get attention if they’re boldly Insta-worthy. With that being said, I LOVE these sweet and simple classic cupcakes that don’t need all the frills to be delicious!
How to Make Vanilla Chocolate Chip Cupcakes
Be sure to see the recipe card below for full ingredients & instructions!
- Preheat the oven and prepare a cupcake tin.
- Combine all of the wet ingredients for the cupcakes in one bowl and the dry ingredients in another.
- Combine the wet and dry mixtures.
- Add in some of the chocolate chips.
- Fill each cupcake tin with batter.
- Bake, then let the cupcakes cool on a wire rack.
- Once cooled, scoop the centers out and fill them with chocolate chips.
- Add the piece of cake back on top.
- To make the icing, start by beating the butter until creamy.
- Add in the powdered sugar.
- Add in the vanilla.
- Ice the cupcakes, and enjoy!
Yes! Simply double the ingredients and bake the cupcakes in batches.
I like using semisweet chocolate chips, as they have the perfect amount of sweetness and bitterness that I like in chocolate. However, you could use milk chocolate chips to keep things more sweet, or dark chocolate if you enjoy a more bitter taste.
Don’t over mix the batter, especially once you add the chocolate chips! Once the chocolate chips are in there, give it enough of a stir for them to be fully incorporated, but no more than that. If the batter is overbeat, the chocolate chips will likely sink to the bottom.
For even more chocolatey flavor, try using Chocolate Buttercream Frosting!
Chocolate chips baked into soft, fluffy, and slightly sweet cupcakes that are topped with homemade buttercream. Sounds like heaven to me!
These are the best cupcakes to bring to parties and potlucks! They’re classic enough that everyone will want one, even people with the pickiest of palates.
Recipe Tips and Notes
- Make sure your butter is softened prior to beating! If it’s cold, your frosting will be lumpy with chunks of butter.
- Spoon and level the dry ingredients. Baking is a science, so you always want to be as exact as possible.
- I use a cookie scoop to place the batter in the cupcake tins, that way each cupcake is the same size and they all bake evenly.
Baking cupcakes always sounds like a good idea, especially when they’re flavored with simple ingredients like chocolate chips and topped off with easy-to-make buttercream frosting!
If you make this recipe be sure to leave us a comment or rating. Enjoy!
Chocolate Chip Cupcakes Recipe
Ingredients
For the Cupcakes
- 1½ cups all-purpose flour 180 grams
- 1 cup granulated sugar 200 grams
- 1 teaspoon baking powder 4 grams
- ½ cup vegetable oil 100 grams
- ½ cup milk 114 grams
- 2 large eggs 100 grams
- 1 teaspoon pure vanilla extract 4 grams
- 1 cup mini chocolate chips 177 grams, divided
For the Buttercream Icing
- ½ cup unsalted butter 113 grams, room temperature (1 stick)
- 2 cups powdered sugar 226 grams
- 1 tablespoon pure vanilla extract 12 grams
Equipment
- Kitchen Scale (optional)
- Cookie Portion Scoop (optional)
- Piping Tip Set (optional)
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, sugar, and baking powder in a large mixing bowl.1½ cups all-purpose flour, 1 cup granulated sugar, 1 teaspoon baking powder
- In another bowl, whisk together the vegetable oil, milk, eggs, and vanilla.½ cup vegetable oil, ½ cup milk, 2 large eggs, 1 teaspoon pure vanilla extract
- Add the wet ingredients to the dry and stir using a rubber spatula until well mixed (a few clumps are okay).
- Add in ½ cup of the mini chocolate chip and stir until just combined.1 cup mini chocolate chips
- Fill each cupcake tin ⅔ full with batter– I use a ¼ cup cookie scoop to ensure they’re all the same size.
- Bake until the tops become a light brown color and a toothpick inserted into the center comes out clean, about 14-16 minutes.
- Transfer the cupcakes to a wire rack and let them cool to room temperature.
- Once completely cooled, scoop out the center of each cupcake with a small ice cream scoop or paring knife and fill with mini chocolate chips– about ½ teaspoon per cupcake.
- Add the scooped out piece of cake back on top of the chocolate chips.
For the Buttercream Icing
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium speed until smooth and creamy.½ cup unsalted butter
- Add in the powdered sugar a little at a time until fully incorporated.2 cups powdered sugar
- Once all of the powdered sugar has been incorporated, add in the vanilla and mix until combined.1 tablespoon pure vanilla extract
- Pipe or spread the icing onto the cupcakes and enjoy.
Notes
- I used whole milk but feel free to use any kind of milk you like– even non-dairy milks will work in this recipe.
- I used mini chocolate chips so they’re easier to chew, but use whatever you have on hand!
- Make sure your butter is softened prior to beating! If it’s cold, your frosting will be lumpy with chunks of butter.
- Spoon and level the dry ingredients. Baking is a science, so you always want to be as exact as possible.
- I use a cookie scoop to place the batter in the cupcake tins, that way each cupcake is the same size and they all bake evenly.
These were delicious!
So glad you enjoyed!!
I made the recipe today and it came out delicious., very moist and yummy. Thank you very much
So glad you enjoyed them!
Hi! This recipe turned out fantastic. I used olive oil instead of vegetable oil and they still turned out delicious.
Thanks!
Thanks so much for sharing what worked for you!
I’ve made this recipe twice. I’ve had no complaints. It’s simple and tasty.
I did reduce the sugar to 3/4 cup to reduce sweetness. The result was perfect.
Thanks so much for sharing what worked for you, Ashley!
I’ve been trying to make cupcakes for weeks now trying different recipes, I’ve thrown out a few batches too because they were so hard they were inedible. These I made 2x …second batch I added 1/3 more of oil. I don’t think I’ve ever had such a soft spongy amazingly perfect cupcake …never going back to any other recipe…these are it! Thank you…we like them really moist so that’s why I added more oil.
I’m so happy to hear you found success with my recipe, Daiana! Happy baking!!
I used this recipe a few weeks ago and the cupcakes turned out delicious (so good I skipped icing because the cupcakes themselves were so amazing).
However, I tried to make them again and after mixing the wet & dry ingredients I knew something was wrong. The batter congealed and felt rubbery (think flubber consistency). I threw the batter out and tried again but used room temperature almond milk and eggs. The same thing happened. I moved forward with baking them and they baked inconsistently with the middle seeming to resist baking (I think because of how dense the batter was). They still tasted alright for the most part but I’m just so confused why the batter was so weird.
Do you have an idea of what I did wrong? I want to figure it out so that I can keep using this as my go to cupcake recipe.
Hi Stasia! I’d love to help you troubleshoot.
Did you use the same brand of flour both times you made the cupcakes? Different brands of flour have different protein content and can affect the overall texture of the cupcakes. Also, make sure to measure the flour using the spoon-and-level method to avoid a dense and dry batter.
I would also take care not to overmix the batter, as this can cause gluten development and that rubbery consistency you’re talking about. It’s ok if there are a few lumps in the batter. Finally, make sure you don’t overfill the cupcake liners, as this can lead to issues with the middles turning out unbaked. I always recommend filling them only 3/4 full.
Hope this helps with your next attempt!