Chocolate Chip Cupcakes

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!

Course Dessert

Cuisine American

Diet Low Lactose, Vegetarian

Prep Time 25

Bake Time 15

Total Time 40

Servings cupcakes

Calories 418

Author Gabby Kislanko

Equipment

Ingredients

Chocolate Chip Cupcakes

½ cup butter, softened (regular or dairy free)
1 cup granulated sugar
1 egg
2 egg whites
1 tbsp vanilla extract
½ cup milk of choice (regular or unsweetened dairy free)
1¼ tsp baking powder
¼ tsp salt
1¾ cup all-purpose flour
¾ cup mini chocolate chips (plus more for decorating)

Vanilla Buttercream Frosting

1½ cup butter, softened (regular or vegan) SEE NOTES if using vegan butter
1 ½ tsp real vanilla extract
¼ tsp salt
3-3½ cup icing sugar (powdered sugar)

US Customary - Metric

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

Please Note: I highly recommend using a kitchen scale to weigh your dry ingredients. Metric measurements are found above under the "Metric" tab.

Measuring Flour: Properly measure your flour using either a kitchen scale or the scoop and level method.

Vanilla Extract: I like to use pure vanilla extract in this recipe has the vanilla flavor is more pronounced, but you can definitely use artificial as well!

Chocolate Chips: I don't recommend using regular sized chocolate chips as they are not as pleasant to bite into when they're in cupcakes!

Buttercream: If you are using a soft vegan butter that has a margarine-like consistency, I recommend using 1 cup of vegan butter and ½ cup of shortening. This will help the buttercream to hold its shape at room temperature. Margarine can soften too much at room temperature so using shortening will help with that.

Storage and Freezing Instructions: Frosted cupcakes can be stored in an airtight container or cupcake carrier at room temperature for around 2 days. If you live in a very warm climate, the buttercream should be kept in the fridge until ready to eat.

Unfrosted cupcakes can be frozen for 2-3 months in a Ziploc freezer bag or airtight container. To thaw, leave them at room temperature for a few hours.

Buttercream can be frozen for up to 2 months in an airtight container. Before using, let it thaw in the fridge for a couple of hours, then stir a little bit to fluff it up.

Nutrition