Chocolate Chip Cupcakes Recipe

Chocolate chip cupcakes gathered on a white plate.

Course: cupcakes, Dessert

Cuisine: American

Prep Time: 30

Cook Time: 20

Total Time: 50

Servings: cupcakes

Calories: 490kcal

Author: Becky Hardin

These fluffy homemade chocolate chip cupcakes are loaded with melty chocolate chips and topped with vanilla buttercream and mini cookies.

Print Recipe

US Customary - Metric

Equipment

Kitchen Scale (optional)
Cupcake Tin
Cookie Portion Scoop (optional)
Hand Mixer or Stand Mixer
Piping Tip Set (optional)

Ingredients

For the Cupcakes

1½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon kosher salt
1¼ cup granulated sugar
½ cup vegetable oil
½ cup milk
2 large eggs
1 teaspoon pure vanilla extract
1 cup semisweet chocolate chips divided

For the Frosting

½ cup unsalted butter room temperature (1 stick)
2½ cups powdered sugar
1 teaspoon pure vanilla extract
1 tablespoon milk
mini chocolate chip cookies (optional, for topping)

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, baking powder, and salt in a large bowl.
1½ cups all-purpose flour, 1 teaspoon baking powder, ½ teaspoon kosher salt
In a separate large bowl, using a hand or stand mixer fitted with the paddle attachment, beat the sugar and vegetable oil until light and frothy.
1¼ cup granulated sugar, ½ cup vegetable oil
Add in the milk, eggs, and vanilla, and beat until smooth and foamy.
½ cup milk, 2 large eggs, 1 teaspoon pure vanilla extract
Add the dry ingredients to the wet ingredients in 3 increments, beating until smooth after each addition. Fold in the chocolate chips.
1 cup semisweet chocolate chips
Divide the batter evenly between the lined wells of the cupcake tin.
Bake the cupcakes in the preheated oven until the tops become a light brown color, about 18-20 minutes.
Let cool for 5-10 minutes in the pan, then transfer the cupcakes to a wire rack to cool completely.

For the Buttercream Icing

While the cupcakes are baking, use a hand or stand mixer fitted with the whisk attachment to beat the butter until smooth and creamy.
½ cup unsalted butter
Add in the powdered sugar, a little at a time, until fully incorporated. Then, add in the vanilla and milk, and mix until combined.
2½ cups powdered sugar, 1 teaspoon pure vanilla extract, 1 tablespoon milk
Once the cupcakes have completely cooled, pipe the icing onto the cupcakes.
Place a few chocolate chips and a mini chocolate chip cookie onto the piped icing, if desired.
mini chocolate chip cookies

Video

Notes

Spoon and level the dry ingredients. Baking measurements are a science, so you always want to be as exact as possible.
Add the dry ingredients in 3 additions to prevent overmixing the batter.
Gently fold in the chocolate chips. If the batter is overbeaten, the chocolate chips will likely sink to the bottom. You can help combat this by tossing the chips in a teaspoon of flour before adding them.
I use a cookie scoop to place the batter in the cupcake tins, so that each cupcake is the same size and they all bake evenly.
Check the cupcakes for doneness with a toothpick. If it comes out clean or with just a few moist crumbs, the cupcakes are ready.
Make sure your butter is softened before making the frosting. Cold butter causes the frosting to turn out lumpy and buttery.
Nutritional information does not include optional ingredients.

Make-Ahead: Cupcakes can be baked up to 2 days in advance and stored in an airtight container at room temperature or in the refrigerator before frosting.

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.

Nutrition