Tender, chocolatey, and simply sweet, these chocolate chip cupcakes are one of my favorite easy treats to make. But don’t let this classic flavor fool you, I’ve got a surprise in store– each soft, fluffy cupcake is filled with a chocolate chip core! Topped with a simple sweet homemade buttercream, these are the best cupcakes to bring to any event.
I used just 10 ingredients to make these easy chocolate chip cupcakes. They honestly took barely a little more effort than my usual boxed mix, but the flavor was so good! My kids were fighting over who got to lick the beaters at the end.
What’s in This Chocolate Chip Cupcake Recipe?
- Flour: All-purpose flour gives these cupcakes structure.
- Sugar: Granulated sugar sweetens the cupcakes, while powdered sugar sweetens the frosting without making it gritty.
- Baking Powder: Helps the cupcakes rise in the oven.
- Vegetable Oil: Makes these cupcakes super moist and tender.
- Milk: Adds moisture and richness to the cupcakes.
- Eggs: Help bind the cupcakes and improve their structure.
- Vanilla: Pure vanilla extract adds a warm flavor to the cupcakes and the frosting.
- Mini Chocolate Chips: 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.
- Butter: Unsalted butter gives the frosting structure.
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How to Store
Store leftover chocolate chip cupcakes in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days. To freeze, place the cupcakes on a baking sheet and freeze until solid, 1-2 hours, then carefully wrap each cupcake in plastic wrap to store for up to 1 month. Let thaw overnight in the refrigerator before enjoying.
Tips for Success
- 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.
- 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.
- 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.
Top Reader Review
- “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.” -Daiana
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)
- Cupcake Tin
- Cookie Portion Scoop (optional)
- Stand Mixer
- 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.
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
- Once the cupcakes have 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.
- Pipe or spread the icing onto the cupcakes and enjoy.
Notes
How to Make Chocolate Chip Cupcakes Step-by-Step
Mix the Dry: Preheat oven to 350°F and line a 12-count cupcake tin with paper liners (or spray with nonstick spray). Set aside. Combine 1½ cups of all-purpose flour, 1 cup of granulated sugar, and 1 teaspoon of baking powder in a large mixing bowl.
Whisk the Wet: In another bowl, whisk together ½ cup of vegetable oil, ½ cup of milk, 2 large eggs, and 1 teaspoon of pure vanilla extract. Add the wet ingredients to the dry and stir using a rubber spatula until well mixed (a few clumps are okay).
Fold in the Chocolate Chips: Add in ½ cup of the mini chocolate chips and stir until just combined.
Bake the Cupcakes: 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.
Make the Frosting: In the bowl of a stand mixer fitted with the paddle attachment, beat ½ cup of unsalted butter on medium speed until smooth and creamy. Add in 2 cups of powdered sugar a little at a time until fully incorporated. Once all of the powdered sugar has been incorporated, add in 1 tablespoon of pure vanilla extract and mix until combined.
Fill and Frost the Cupcakes: Once completely cooled, scoop out the center of each cupcake with a small ice cream scoop or paring knife and fill with the remaining ½ cup of mini chocolate chips– about ½ teaspoon per cupcake. Add the scooped-out piece of cake back on top of the chocolate chips. Pipe or spread the icing onto the cupcakes and enjoy.
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.
We’re so happy to hear you found success with our 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!
i love the recipie so much