Soft and Fluffy Chocolate Chip Cupcakes
This post contains affiliate links. Read the full disclosure here.
These soft and fluffy chocolate chip cupcakes are loaded with mini chocolate chips and topped with a creamy vanilla buttercream. Plus, they take just 25 minutes to prep. I’ve tested them with regular ingredients as well as dairy free – they can be made both ways!
There’s just something about homemade cupcakes that are so fun to make and even more fun to eat, and is there anything that isn’t made better with chocolate chips?! I think not!
I regularly make my classic vanilla cupcakes with chocolate frosting, but this recipe feels a bit more playful with the addition of mini chocolate chips! These cupcakes with chocolate chips are perfect for any occasion and can be switched up with chocolate frosting too.
Featured Reader Review
“The cupcakes were delicious! Also works well if you use regular sized chocolate chips.”
Sophie
When testing this recipe, I found that 1 whole egg plus 2 egg white helped me achieve the fluffy texture I was looking for, rather than a dense cupcake.
I also found that mini chocolate chips were easier to bite into as opposed to regular sized chocolate chips, but readers have reported that they still loved the recipe with regular chocolate chips too!
Ingredient Notes
- Butter and Milk: you can use regular butter or dairy free butter. I personally like my desserts less sweet and find that salted butter tastes best and makes the chocolate chip cupcakes a bit richer.
- Chocolate Chips: I recommend using mini chocolate chips! You can use semi sweet, dark or milk chocolate chips depending on what you prefer. Be sure to use dairy free chocolate chips if you’re making these dairy free.
How To Make These Cupcakes
Beat butter and sugar together.
Add the remaining wet ingredients.
Toss in your dry ingredients then chocolate chips!
Bake the cupcakes!
While the cupcakes cool, make the frosting.
Expert Recipe Developer Tips
- Make sure to properly measure your flour! I recommend using a kitchen scale as it’s so easy to add too much flour, giving you dry cupcakes.
- Make sure not to overfill your cupcake liners, otherwise they’ll overflow in the oven (I’m speaking from experience!).
More Recipes You’ll Love
If you make this recipe, let me know how it went in the comments below, I’d love to hear from you! You can also tag me on Instagram or Facebook so I can check it out!
Baking FAQ
These are the topics I’m asked about most frequently:
You can get these answers and more in my frequently asked questions post!
Soft and Fluffy Chocolate Chip Cupcakes
Ingredients
Chocolate Chip Cupcakes
- ½ cup (105 g) butter, softened, (regular or dairy free)
- 1 cup (200 g) granulated sugar
- 1 egg
- 2 egg whites
- 1 tbsp vanilla extract
- ½ cup (125 ml) milk of choice, (regular or unsweetened dairy free)
- 1¼ tsp baking powder
- ¼ tsp salt
- 1¾ cup (218 g) all-purpose flour
- ¾ cup mini chocolate chips, (plus more for decorating)
Vanilla Buttercream Frosting
- 1½ cup (315 g) butter, softened, (regular or vegan) SEE NOTES if using vegan butter
- 1 ½ tsp real vanilla extract
- ¼ tsp salt
- 3-3½ cup (390 g) icing sugar (powdered sugar)
Instructions
Chocolate Chip Cupcakes
- Preheat oven to 350°F and line a muffin tin with 12 liners. Line a second muffin tin with 2 more liners – this recipe makes 14 cupcakes.
- In a medium bowl, combine flour, baking powder, and salt and set aside.
- In the bowl of a standing or handheld mixer, beat together the butter and sugar until light and fluffy, around 1-2 minutes. Add in the egg and egg whites, scraping down the sides of the bowl, then add vanilla.
- Alternate adding in the dry ingredients and the milk, mixing between each addition and scraping down the sides. Stir in the mini chocolate chips.
- Fill the cupcake tins 2/3 full with cupcake batter, then bake for 13-17 minutes, or until a toothpick inserted in the center of a cupcake comes out clean.
- While the cupcakes cool, make the buttercream.
Vanilla Buttercream
- Add butter to a large bowl, then add the vanilla extract and salt. Add powdered sugar, ½ cup at a time until desired consistency is reached. Add a splash of milk if you want a thinner consistency.
- Once the cupcakes have cooled completely, frost thems and sprinkle with more mini chocolate chips!
Notes
The calorie information provided for this recipe is an estimate. The accuracy of the calories listed is not guaranteed.
Photography by: Kelly at Bake & Bacon
I haven’t tried making this yet. When you call for butter, is that salted or unsalted?
I personally almost always prefer to use salted butter, but you can use unsalted if that’s what you have (it will make the cupcakes slightly sweeter). Enjoy!
the cupcakes were delicious! also works well if you use regular sized chocolate chips