Chocolate Chip Cupcakes
Soft, moist, and filled with melty chocolate chips, these cupcakes are an easy homemade treat that’s perfect for family gatherings, school snacks, or weekend baking.
Yield: 12 cupcakes
Calories: 240kcal
Cost: $5
Equipment
- 12-cup muffin tin
- Paper cupcake liners
- Mixing bowls
- Electric hand mixer
- Stand mixer
- Whisk
- Rubber spatula
- Measuring cups & spoons
- Cooling rack
Materials
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
Wet Ingredients
- 1/2 cup unsalted butter softened
- 3/4 cup granulated sugar
- 2 large eggs room temperature
- 1 tsp vanilla extract
- 1/2 cup milk or buttermilk
Add-ins
- 1 cup semi-sweet chocolate chips plus extra for topping
Instructions
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- In a large bowl, beat butter and sugar until light and fluffy (about 2–3 minutes).
- Beat in eggs one at a time, then stir in vanilla extract.
- Add the flour mixture and milk alternately to the butter mixture, beginning and ending with flour. Mix gently until just combined.
- Toss chocolate chips in a little flour, then gently fold into the batter.
- Divide batter evenly among liners, filling two-thirds full. Top with extra chocolate chips. Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.
- Let cupcakes cool in the tin for 5 minutes before transferring to a wire rack. Enjoy warm or at room temperature.
Notes
For extra moisture, use buttermilk instead of regular milk.
Use mini chocolate chips for more chocolate in every bite.
Store cupcakes in an airtight container at room temperature for up to 3 days, or freeze for up to 2 months.
Use mini chocolate chips for more chocolate in every bite.
Store cupcakes in an airtight container at room temperature for up to 3 days, or freeze for up to 2 months.