I swear, nothing beats the smell of freshly baked cupcakes wafting through the kitchen—it’s like a hug in aroma form. Especially when we’re talking about chocolate chip cupcakes, oh boy! These little delights can turn a gloomy Tuesday into a mini celebration.
I remember the first time I baked them, I was skeptical—could something so simple really be that good? But one bite in, I was hooked. Sweet, melty chocolate chips dot the fluffy cake, and it’s like they throw a party in your mouth.
Plus, they’re a hit with the kids (and let’s be honest, the adults too). With the holidays just around the corner, the idea of whipping up a batch of these easy chocolate chip cupcakes feels like a no-brainer. Imagine serving them with a scoop of vanilla ice cream—pure bliss.
And don’t even get me started on the nostalgia factor; it’s like being a kid again, licking the batter off the spoon when no one’s watching. So, grab your apron, maybe put on some music, and let’s make some magic happen in the kitchen!
Steps
- Preheat your oven to 350°F and place 12 cupcake liners in a muffin tin, then add 2 more liners in a second tin to make a total of 14 cupcakes.
- Mix flour, baking powder, and salt in a medium bowl and set aside.
- In a large mixing bowl, beat butter and sugar until light and fluffy. Add the egg and egg whites, scraping the bowl, then mix in the vanilla extract.
- Gradually add the dry ingredients and milk to the butter mixture, alternating between them and mixing well after each addition. Stir in the mini chocolate chips.
- Pour the cupcake batter into the liners, filling each about ? full, and bake for 13-17 minutes until a toothpick inserted in the center comes out clean.
- As the cupcakes cool, prepare the buttercream by adding butter to a bowl, followed by vanilla extract and salt. Gradually mix in powdered sugar, adding ½ cup at a time, and adjust the thickness with a splash of milk if needed.
- Once the cupcakes are completely cool, frost them with the prepared buttercream and decorate with additional mini chocolate chips.
Ingredients
- ½ cup softened butter (regular or dairy-free)
- 1 cup granulated sugar
- 1 whole egg
- 2 egg whites
- 1 tablespoon vanilla extract
- ½ cup milk of choice (regular or unsweetened dairy-free)
- 1¼ teaspoons baking powder
- ¼ teaspoon salt
- 1¾ cups all-purpose flour
- ¾ cup mini chocolate chips (plus extra for garnishing)
- 1½ cups softened butter (regular or vegan)
- 1½ teaspoons vanilla extract
- ¼ teaspoon salt
- 3 to 3½ cups icing sugar (powdered sugar)
Nutritional Values
Calories: 418 kcal | Carbohydrates: 55 g | Protein: 3 g | Fat: 21 g | Saturated Fat: 6 g | Polyunsaturated Fat: 5 g | Monounsaturated Fat: 8 g | Trans Fat: 0.1 g | Cholesterol: 11 mg | Sodium: 315 mg | Potassium: 35 mg | Fiber: 1 g | Sugar: 44 g | Vitamin A: 1113 IU | Vitamin C: 0.1 mg | Calcium: 42 mg | Iron: 1 mg
FAQ
- What type of chocolate chips are best for these cupcakes?
- It is recommended to use mini chocolate chips for these cupcakes. They are less likely to sink during baking and ensure you get chocolate in every bite.
- Can I substitute whole eggs for egg whites in the recipe?
- The recipe requires one whole egg and two egg whites, as the yolk contributes to the fat content while the whites make the cupcakes extra fluffy. It’s best not to skip the egg whites for optimal texture.
- How can I adjust the consistency of the buttercream?
- If your buttercream is too thick, add a little milk to thin it out. If it’s too thin, incorporate more powdered sugar to achieve the desired consistency.
- What is the best way to store these cupcakes?
- Frosted cupcakes can be kept in an airtight container at room temperature for up to two days. In warm climates, it’s advisable to refrigerate them. Unfrosted cupcakes can be frozen for two to three months; thaw them at room temperature before serving.
- Can I use vegan ingredients in this recipe?
- Yes, you can use vegan butter and dairy-free milk to make these cupcakes suitable for a dairy-free diet. For the frosting, combining one cup of vegan butter with half a cup of shortening can help maintain its shape.
Tips
- Measure Flour Accurately: Use a kitchen scale to weigh your flour for the best results, as adding too much can lead to dry cupcakes. If you don’t have a scale, employ the scoop and level method to measure your flour accurately.
- Choose Mini Chocolate Chips: Opt for mini chocolate chips over regular-sized ones. They distribute more evenly throughout the cupcake and are less likely to sink, ensuring a chocolatey bite every time.
- Avoid Overfilling Cupcake Liners: Fill your cupcake liners only two-thirds full to prevent them from overflowing during baking.
- Adjust Frosting Consistency: If your vanilla buttercream is too thick, add a splash of milk to thin it out. Conversely, if it’s too thin, incorporate more powdered sugar to thicken it up.
Equipment
- Stand Mixer or Handheld Mixer
- Muffin Tin
- Cupcake Liners
- Kitchen Scale (for accurate measurement of ingredients)
