Go Back
+ servings
featured chocolate chip cupcakes

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: 12 cupcakes
Calories: 444kcal
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.
Print Recipe

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).
    ingredients for chocolate chip cupcakes
  • 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
    dry ingredients in a white bowl
  • 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).
    cupcake batter in a white bowl before chocolate chips are added
  • Add in ½ cup of the mini chocolate chip and stir until just combined.
    1 cup mini chocolate chips
    chocolate chip cupcake batter in a white bowl
  • Fill each cupcake tin ⅔ full with batter-- I use a ¼ cup cookie scoop to ensure they’re all the same size.
    chocolate chip cupcake batter in a cupcake pan before baking
  • 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
    vanilla buttercream frosting in a mixing bowl
  • 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 theyre easier to chew, but use whatever you have on hand! 

Nutrition

Calories: 444kcal | Carbohydrates: 60g | Protein: 4g | Fat: 21g | Saturated Fat: 9g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 51mg | Sodium: 129mg | Potassium: 45mg | Fiber: 1g | Sugar: 46g | Vitamin A: 326IU | Vitamin C: 1mg | Calcium: 58mg | Iron: 1mg