Chocolate Chip Cupcakes Recipe

Course: Dessert

Cuisine: American

Prep Time: 30 minutes

Cook Time: 15 minutes

Cool Time: 30 minutes

Total Time: 1 hour 15 minutes

Servings: cupcakes

Calories: 444kcal

Author: Becky Hardin - Easy Dessert Recipes

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.

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Ingredients

For the Cupcakes

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

For the Buttercream Icing

1/2 cup butter softened
2 cups powdered sugar
1 tablespoon vanilla extract

Instructions

For the Cupcakes

Preheat the oven to 350F and line 12 cupcake tins with paper liners (or spray them with nonstick baking spray).
Combine the flour, sugar, and baking powder in a large mixing bowl.
1 ½ 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.
Add the scooped out piece of cake back on top of the chocolate chips and top with icing (below).

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.
1/2 cup butter
Add in the powdered sugar a little at a time.
2 cups powdered sugar
Once all of the powdered sugar has been incorporated, add in the vanilla and mix until combined.
1 tablespoon vanilla extract
Pipe or spread the icing onto the cupcakes and enjoy.
Store in an airtight container in the fridge for up to two days.

Notes

Milk: I used whole milk but feel free to use any kind you like-- even non-dairy milks will work in this recipe.
Chocolate Chips: I used mini chocolate chips so they’re easier to chew, but use whatever you have on hand!

Nutrition