Chocolate Chip Cupcakes

Bring out your inner child with this delectable dessert.

Cupcakes have been a favorite of mine as far back as I can remember. One of my earliest food memories as a kid is being given my first cupcake. Biting into a delightful single serving of cake that was all mine was like happiness in a wrapper. The smile on my face seemed to last for days and I couldn’t wait to get my tiny hands on another one of these magical desserts. This chocolate chip cupcake recipe brings those childhood memories flooding back in, along with that lasting smile, and it is sure to bring out the kid in all of us.

These chocolate chip cupcakes are a tantalizing little treat for snack time or the perfect decadent dessert following any meal. Sweet, moist, and fluffy, with a rich chocolaty indulgence that is bursting with flavor both kids and adults will love. Lay out a platter of these ooey gooey baked goodies at your next party or picnic and watch the crowd go wild with excitement. Just don’t be surprised if everyone wants you to bake for their next birthday party or get together.

I mean who can blame them, these fluffy cupcakes sing with hints of vanilla and sugary sweetness while being packed full of mini chocolate chips, enough for the chocoholic in all of us.

Cupcakes, an American Tradition

The original cupcake recipe dates back to 1796 and was written by Amelia Simmons in a cookbook called “American Cookery”, it was labeled as “a light cake to be baked in small cups”. Now over 200 years later it seems this simple dessert is here to stay. In fact, in America it is estimated that over 800 million cupcakes are consumed every year! Those numbers come as no surprise considering all of the amazing flavors you can incorporate into this dish and how easy they are to eat.

Ingredients

1/3 cup unsalted butter, softened
1 cup granulated sugar
1 large egg, room temperature
2 cups cake flour
1/2 teaspoon salt
2 1/2 teaspoons baking powder
3/4 cup milk (2% or whole)
1 teaspoon vanilla extract
3 tablespoons vegetable oil
1 cup mini chocolate chips

How to Make Chocolate Chip Cupcakes

Step 1: Preheat your oven to 350°F and get your muffin tins ready with cupcake liners.

Step 2: Using a mixer, cream the butter and sugar until light and fluffy, about 2 minutes.

Step 3: Crack in the egg and blend it into the creamed mixture.

Step 4: Sift the cake flour, salt, and baking powder together and set this dry mix aside.

Step 5: In another bowl, whisk together the milk, vanilla extract, and oil.

Step 6: Gradually mix the dry ingredients with the milk mixture into the creamed butter, alternating between the two.

Step 7: After each addition, beat the batter well to ensure it’s thoroughly mixed.

Step 8: Gently fold the mini chocolate chips into the batter.

Step 9: Scoop the batter into the cupcake liners, filling each about two-thirds full.

Step 10: Bake in the preheated oven for 16-17 minutes, or until a gentle press on the cupcake top springs back.

Step 11: Once baked, let the cupcakes cool before topping with your favorite chocolate buttercream frosting.

FAQs & Tips

How to Make Ahead and Store?

These chocolate chip cupcakes can definitely be made ahead of time, follow the step by step instructions in the recipe then store the cupcakes in an airtight container. You can store them on the counter at room temperature for 2-3 days, they do last longer in the fridge but I find that this tends to dry out the cupcakes

Can I use salted butter?

Yes, in a pinch. Just be sure to reduce the amount of salt the recipe calls for since the butter already has salt in it. You don’t want your cupcakes over salted

What do I do if my butter is still cold?

This is an easy fix, first boil a bit of water then pour it in a tall glass, like a pint glass. After a couple minutes, when the glass is nice and warm, dump out the water. Next, place your stick of butter upright on a plate, then cover the butter with the warm glass. Let the butter rest under the glass for about five minutes. When you remove the glass your butter should be nice and soft

How can I make sure my cupcakes are moist?

To get a perfectly moist cupcake, be sure not to over mix your batter. Over mixing pops all of the little air bubbles in your batter and can make your cupcakes very dense and heavy. You want to gently mix all of the ingredients together just until everything is incorporated, the batter does not need to be smooth, in fact it’s better if it isn’t.

Serving Suggestions

These Chocolate Chip cupcakes are amazing just as they are, but when it comes to switching up the flavors, the world is your proverbial oyster. There is no limit to the range of ingredients and frostings you can use. This chocolate chip cupcake recipe is a wonderful base ready for almost any delicious addition. For a play on another delicious confection, you can add in a bit of fresh mint for that lovely mint chocolate chip flavor. Toss in some shaved coconut or some of your favorite nuts for a little bite and body.

Changing what you add to the batter is not the only way either. Your choice of frostings opens up another discussion with endless possibilities. Swap out that classic chocolate butter cream for a vanilla or strawberry buttercream or try a cream cheese frosting for a silky smooth finish similar to that on a red velvet cake. You can skip the frostings altogether and use your favorite jam or jelly for that extra fruity taste. Heck, you can even leave them unfrosted and enjoy them with a cup of milk, coffee, or tea.

Can’t get enough dessert? Me either! How about giving one of our other fabulous recipes a try? You can’t go wrong with this Strawberry Shortcake Cupcake Recipe, or our Funfetti Cupcakes. In the mood for something completely different, try this Baked Oatmeal dish, it will have you coming back for seconds and thirds.