Chocolate Chip Cupcakes
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Chocolate Chip Cupcakes are moist and fluffy vanilla cupcakes generously studded with mini chocolate chips, offering a burst of sweetness in every bite. Topped with a swirl of creamy frosting and a sprinkle of mini chocolate chips, they are a decadent treat for any occasion.
Cupcakes with Chocolate Chips
While we love our basic Vanilla Bean Cupcakes, these Chocolate Chip Cupcakes are one step above with a touch of chocolate in the batter and in the frosting. If you’re looking for something fun that the whole family will love, these are your ticket!
Move over chocolate chip cookies. Let’s make these easy chocolate chip cupcakes instead!
Why This Recipe Works:
- MOIST CRUMB – The cupcakes are perfectly moist and delicious. These will be a hit at your next gathering!
- PERFECT BALANCE OF FLAVORS – We love the vanilla bean base plus the little bits of chocolate in every bite.
- DELICIOUS BUTTERCREAM FROSTING – This swirl buttercream is just like a swirl ice cream cone – a lovely balance of vanilla and chocolate flavors that you won’t be able to resist. So good!
- SPECIAL OCCASION DESSERT – This sweet treat is a perfect dessert for birthdays, holidays, and any special gathering. Double the batch for large groups.
Ingredients Used for Cupcakes:
- Butter – Use unsalted butter, softened to room temperature.
- Sugar – Just regular granulated sugar for these cupcakes.
- Egg Whites – Three egg whites are used to get that pure white cupcake.
- Buttermilk – You can make your buttermilk by combining regular milk with a splash of vinegar. Let it sit and it will start to curdle and thicken.
- Vanilla Bean Paste – The star ingredient! Or if you’d rather, use vanilla beans and scrape out the insides. Vanilla extract can also be used.
- Flour – Cake flour works best here for a super light and fluffy texture. But all-purpose flour could be used instead.
- Other – Baking soda, baking powder, and a pinch of kosher salt.
- Mini Chocolate Chips – We’re adding a cup of mini chips to the cupcake batter.
How to make Vanilla Chocolate Chip Cupcakes:
NOTE: While I often use a large bowl and hand mixer to make this cupcake recipe, you can use a large stand mixer with a paddle attachment as well.
Step 1
Prep. Preheat the oven to 350 degrees. Line a 12-cup cupcake pan with paper liners.
Step 2
Mix the wet ingredients. In a large mixing bowl, combine the softened butter with the sugar, and use a hand mixer to beat until creamy. Add the egg whites, buttermilk, and vanilla bean paste, and mix again.
Step 3
Combine the dry ingredients. Mix the cake flour, baking soda, baking powder, and salt in a separate bowl.
Step 4
Combine. Pour the wet ingredient into the dry, and stir to mix. A few lumps will remain in the batter, and that’s ok.
Step 5
Add chocolate chips. Then add two teaspoons of flour to the chocolate chips and stir well. Add to the batter and stir to combine.
Step 5
Fill liners. Pour the batter into the cupcake liners to just about 2/3 full. Be careful to avoid over-filling.
Step 6
Bake. Bake cupcakes for about 15 minutes, or until done in the center. Test with a toothpick, if desired. (All ovens are different so the baking time will not always be consistent.)
Step 7
Cool. You’ll need to transfer the baked cupcakes to a cooling rack, refill four cups of the muffin pan, and bake again. Let cool completely before adding frosting.
Ingredients Used for Buttercream:
- Unsalted Butter
- Powdered Sugar
- Vanilla Bean Paste
- Heavy Cream
- Unsweetened Cocoa Powder
- Mini Chocolate Chips
How to make Swirl Buttercream:
Step 1
Beat butter. In a mixing bowl, use a hand-held mixer to beat the butter until creamy, about two minutes.
Step 2
Add remaining ingredients. Add the vanilla, heavy cream, and powdered sugar – and continue beating until creamy.
Step 3
Separate frosting. If making a swirl, separate the frosting into two smaller bowls. Add the cocoa powder to one bowl and mix well to combine.
Step 4
Add to a piping bag. Then add the chocolate buttercream to one piping bag and the vanilla buttercream to another bag. Prep another bag with a piping tip. Snip the tips off the two bags and add to the main piping bag.
Step 5
Pipe frosting. Pipe the frosting on top of cooled cupcakes creating a swirl effect.
Step 6
Add chocolate chips. Then add some mini chocolate chips to the top of the frosting.
Storing and Freezing:
- Store cupcakes in an airtight container in your refrigerator for 3-4 days. For best results, let cupcakes sit out on the countertop for 30 minutes before eating.
- Freeze unfrosted cupcakes wrapped in cling wrap, and in a large freezer bag for up to three months.
Other Cupcake Recipes:
Add the following easy recipes to your list for next time.
Recipe FAQs:
Fill each cupcake liner about two-thirds full with batter using a small measuring cup or an ice cream scoop to ensure even distribution.
The cupcakes should spring back when lightly touched and a toothpick inserted into the center should come out clean with a few moist crumbs attached.
Instead of a swirl, you could use either the vanilla or chocolate buttercream. Cream cheese frosting is another option to consider for this easy cupcake recipe.
You can add nuts like pecans or walnuts, swap out chocolate chips for white chocolate chips, dark chocolate chips, or milk chocolate chips, or even incorporate other flavors like caramel or peanut butter into the batter for a unique twist.
Kitchen Tools Used: (affiliate links)
xoxo ~Sue
Chocolate Chip Cupcakes Recipe
Ingredients
For the cupcakes:
- 1/2 cup unsalted butter – softened to room temperature
- 1 cup granulated sugar (200 grams)
- 2 large egg whites – at room temerature
- 1 cup buttermilk
- 3 teaspoons vanilla bean paste
- 1 3/4 cup cake flour (201 grams)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 cup mini chocolate chips – plus more for the top
For the buttercream frosting:
- 3/4 cup unsalted butter (1.5 sticks) – softened to room temp
- 2 teaspoons vanilla bean paste
- 3 Tablespoons heavy cream – add more if needed to thin frosting
- 3 cups sifted powdered sugar (360 grams)
- 1 Tablespoon unsweetened cocoa powder
- a pinch of salt
Instructions
NOTE: While I often use a large bowl and hand mixer to make this cupcake recipe, you can use a large stand mixer with a paddle attachment as well.
For the cupcakes:
- Prep. Preheat the oven to 350 degrees. Line a 12-cup cupcake pan with paper liners.
- Mix the wet ingredients. In a large mixing bowl, combine the softened butter with the sugar, and use a hand mixer to beat until creamy. Add the egg whites, buttermilk, and vanilla bean paste, and mix again.
- Combine the dry ingredients. Mix the cake flour, baking soda, baking powder, and salt in a separate bowl.
- Combine. Pour the wet ingredient into the dry, and stir to mix. A few lumps will remain in the batter, and that's ok.
- Add chocolate chips. Then add two teaspoons of flour to the chocolate chips and stir well. Add to the batter and stir to combine.
- Fill liners. Pour the batter into the cupcake liners to just about 2/3 full. Be careful to avoid over-filling.
- Bake. Bake cupcakes for about 15 minutes, or until done in the center. Test with a toothpick, if desired. (All ovens are different so the baking time will not always be consistent.)
- Cool. You'll need to transfer the baked cupcakes to a cooling rack, refill four cups of the muffin pan, and bake again. Let cool completely before adding frosting.
For the frosting:
- Beat butter. In a mixing bowl, use a hand-held mixer to beat the butter until creamy, about two minutes.
- Add remaining ingredients. Add the vanilla, heavy cream, and powdered sugar – and continue beating until creamy.You may need to adjust consistency. If the frosting is too stiff, add a couple of drops of cream. If it's too runny add a little more powdered sugar.
- Separate frosting. If making a swirl, separate the frosting into two smaller bowls. Add the cocoa powder to one bowl and mix well to combine.
- Add to a piping bag. Then add the chocolate buttercream to one piping bag and the vanilla buttercream to another bag. Prep another bag with a piping tip. Snip the tips off the two bags and add to the main piping bag.
- Pipe frosting. Pipe the frosting on top of cooled cupcakes creating a swirl effect.
- Add chocolate chips. Then add some mini chocolate chips to the top of the frosting.
Notes
-
- Store cupcakes in an airtight container in your refrigerator for 3-4 days. For best results, let cupcakes sit out on the countertop for 30 minutes before eating.
- Freeze unfrosted cupcakes wrapped in cling wrap, and in a large freezer bag for up to three months.
