Indulge in the Best Chocolate Chip Cupcakes You'll Ever Make
These Chocolate Chip Cupcakes are quick to make, delicious, and perfect for any occasion.
Equipment
- Oven
- mixing bowls
- electric mixer
- Cupcake liners
- spatula
- wire rack
Ingredients
For the Cupcakes
- 170 g cake flour ideal for a light and tender texture
- 3 g baking powder ensures your cupcakes rise perfectly
- 3 g ground cinnamon adds a warm hint of spice
- 3 g salt balances the sweetness
- 200 g sour cream makes these cupcakes moist
- 5 ml vanilla extract infuses aromatic sweetness
- 100 ml vegetable oil keeps cupcakes fluffy
- 200 ml milk hydrates ingredients
- 170 g unsalted butter softened to room temperature
- 100 g white sugar provides sweetness
- 100 g brown sugar adds moisture and flavor
- 3 large eggs binds ingredients together
- 150 g mini chocolate chips rich chocolatey pockets
For the Frosting
- 170 g unsalted butter helps create a creamy frosting
- 200 g powdered sugar sweetens your frosting
- 30 g cocoa powder gives classic chocolate flavor
- 30 ml milk for desired frosting consistency
Instructions
Baking Instructions
- Preheat your oven to 325°F (165°C) and line your cupcake pans with liners.
- In a medium bowl, whisk together the cake flour, baking powder, ground cinnamon, and salt for about 30 seconds.
- In another bowl, whisk together the sour cream, vanilla extract, vegetable oil, and milk until smooth.
- In a large mixing bowl, beat the softened unsalted butter until creamy, then gradually add white and brown sugars.
- Add the eggs one at a time, mixing well after each addition.
- Slowly alternate adding the dry mix and wet mix to the butter mixture, starting and ending with dry ingredients.
- Gently fold in the mini chocolate chips using a spatula.
- Fill each cupcake liner about ¼ full with the batter.
- Bake for 18 to 20 minutes, or until a toothpick comes out clean.
- Let the cupcakes cool in the pans for a few minutes, then transfer to a wire rack.
- For the frosting, beat the softened unsalted butter, then mix in vanilla extract, powdered sugar, cocoa powder, and milk.
- Frost the cooled cupcakes generously with chocolate frosting.
Notes
These cupcakes are perfect for any occasion and can be stored at room temperature for up to 3 days.
Nutrition
Serving: 1cupcakeCalories: 300kcalCarbohydrates: 40gProtein: 3gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 50mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 20gVitamin A: 500IUCalcium: 30mgIron: 1mg
Tried this recipe?Let us know how it was!