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.
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.
Video
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.
Storage: Store chocolate chip cupcakes in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days.