Chocolate Chip Cupcakes
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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!
There’s just something about cupcakes that are so fun to make and even more fun to eat! These moist and fluffy vanilla cupcakes are packed with mini chocolate chips and are so delicious.
These chocolate chip cupcakes are based off of my dairy free cupcake recipe and have been tested with dairy products as well as dairy free ingredients!
Why You’ll Love These Chocolate Chip Cupcakes
- You only need a few basic pantry ingredients to make these cupcakes.
- It takes just 25 minutes to make the cupcakes and the frosting.
- These are the perfect recipe if you love both chocolate and vanilla since you get a little of both!
- These chocolate chip cupcakes are perfect to make for bake sales, birthday parties or special occasions!
Ingredients Needed
- Butter: you can use regular butter or vegan butter.
- Milk: feel free to use regular milk or a dairy free milk.
- 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.
- Eggs: this recipe uses a combination of egg whites and an egg. Using extra egg whites will give you the fluffiest cupcakes ever!
- Vanilla Extract: make sure you use a good quality vanilla extract for both the cupcakes and the frosting, since it’s the main flavor in this recipe.
Step by Step Instructions
Step 1: Preheat your oven to 350°Fahrenheit and line a muffin tin with 12 cupcake liners. Line a second muffin tin with 2 liners as this makes 14 cupcakes.
Step 2: In a medium bowl, whisk together the flour, baking powder and salt. Set aside.
Step 3: In the bowl of a stand mixer, or in a large bowl with a handheld mixer, beat the butter and sugar together until light and fluffy. Add the egg and egg whites, scraping down the sides of the bowl. Add in the vanilla extract.
Step 4: Alternate adding the dry ingredients and the milk, mixing between each addition and scraping down the sides. Stir in the mini chocolate chips.
Step 5: Fill the cupcake liners ⅔ full with cupcake batter and bake for 13-17 minutes. A toothpick inserted into the center of a cupcake should come out clean!
Step 6: While the cupcakes cool you can make the buttercream.
Step 7: Add the butter to a large bowl, then add the vanilla extract and salt. Add the powdered sugar, a ½ cup at a time until you have your desired consistency. You can add a splash of milk if you want the frosting to be thinner!
Step 8: Once the cupcakes have completely cooled you can frost the cupcakes with the buttercream and sprinkle with extra chocolate chips!
Expert Tips
- Make sure to properly measure your flour! I recommend using a weighing scale as it’s so easy to add too much flour, giving you dry cupcakes. If you don’t have a kitchen scale then make sure you use the scoop and level method for measuring your flour.
- Make sure not to overfill your cupcake liners, otherwise they’ll overflow in the oven.
- If you’re using vegan butter for the frosting, I recommend using 1 cup of vegan butter and ½ cup of shortening. Using the shortening will help the frosting keep its shape!
- Don’t over-mix the cupcake batter, this can lead to dry and tough cupcakes.
Storage Instructions
Frosted chocolate chip cupcakes can be stored in an airtight container at room temperature for 2 days. If you live somewhere warm I recommend storing the buttercream in the fridge!
To freeze unfrosted cupcakes, place in a ziploc freezer bag or airtight container and freeze for up to 2-3 months. Let thaw at room temperature.
To freeze the buttercream, place in an airtight container and freeze for up to 2 months. Let thaw in the fridge for a few hours and stir before using.
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!
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.
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