We're certain these chocolate chip cupcakes will be America's new favorite dessert. They're certainly more of a crowd pleaser than fudge!
It’s hard to top a good classic chocolate chip cookie. I recently read an article which claimed chocolate chip cookies are the #3 most popular dessert in America. Huh? #3? I have a problem with this. Sure, selecting the most popular American dessert is a tough job… but how do chocolate chip cookies land at #3?
You’re probably wondering what the top two were, right? Well, #2 was chocolate cake. Okay, I can see that. But #1? Fudge. Don’t get me wrong here. I love a good fudge recipe, but how in Cookie Monster’s name can fudge beat out chocolate chip cookies!?! (This article also claimed Jello was more popular than cheesecake. Don’t even get me started on that one.)
I know Cookie Monster has now deemed chocolate chip cookies to be a “sometime snack,” but I think even he’d have a problem with fudge taking the top spot.
For this recipe, I borrowed chocolate chips from the cookies and dropped them into a cake recipe. I don’t know about you, but I think these Chocolate Chip Cupcakes have a solid chance of taking top honors in the next article about America’s favorite desserts!
I thought about using a chocolate base for these cupcakes, but I decided to stick with a classic white cake instead. I figured the contrast between the white cake and the mini-chocolate chips hidden throughout these cupcakes would be kinda fun.
I also chose to go with a classic white frosting as well, partly to highlight the chocolate chips on top and partly because I’m mildly addicted to this frosting right now. For some reason, I find grocery-store frosting to be quite delicious, and I think this frosting tastes exactly like grocery-store cake frosting. If you’d rather go with a chocolate frosting, then I highly recommend Kristan’s Chocolate Buttercream Frosting.
These Chocolate Chip Cupcakes are guaranteed to be a crowd-pleaser. In fact, even Cookie Monster might agree that “C” can also stand for Cupcake, as in Chocolate Chip Cupcakes! Of course, Cookie Monster also wanted me to mention that this Cast Iron Chocolate Chip Cookie is still his favorite.
For the Cupcakes:
For the Frosting:
- 8 tablespoons Unsalted Butter, softened (1 stick)
- 1 1/3 cups Granulated Sugar
- 2 1/4 cups Cake Flour
- 1 tablespoon Baking Powder
- 1/4 teaspoon Salt
- 2 teaspoons Pure Vanilla Extract
- 4 large Egg Whites
- 1 cup Milk
- 3/4 cup mini semisweet chocolate chips
- 9 tablespoons Unsalted Butter, softened
- 1/4 cup Shortening, plus 2 tablespoons
- 1 1/2 tablespoons Pure Vanilla Extract
- 5-5 1/2 cups Powdered Sugar
- 1/4 cup Milk, plus 2 tablespoons
- 1/2 cup mini semisweet chocolate chips
For the Cupcakes:
In the bowl of a countertop mixer fitted with the paddle attachment, cream together the butter and sugar until light and fluffy (2-3 minutes on medium speed).
In a separate bowl, mix together the cake flour, baking powder, and salt. Add the vanilla, egg whites, and ½ of the flour mixture to the mixer bowl. Mix on low speed just until combined.
Add the remaining 1/2 of the flour mixture and mix on low until combined.
Add milk and mix on low until batter is fully combined. Fold in the chocolate chips. (See note in post about how to prevent chocolate chips from sinking to the bottom.)
Line a muffin tin with paper liners; fill each tin approximately 2/3 full.
Bake at 350°F for 26-28 minutes, or until a toothpick inserted into the center of the cupcake comes out clean.
For the Frosting:
In the bowl of a countertop mixer fitted with the paddle attachment, cream together the butter and shortening on high speed.
Add the vanilla and powdered sugar 1 cup at a time, mixing after each addition until fully absorbed.
Add the milk 1 Tbsp at a time until frosting reaches the desired consistency.
Frost cupcakes as desired; garnish with chocolate chips.
Baker’s Tip: I’ve made these cupcakes with both regular and mini-chocolate chips. I recommend using mini-chocolate chips as they are less likely to sink to the bottom of the cupcakes. If you don’t have mini-chocolate chips, then another option is finely chopped chocolate. Other tips to solve the sinking chocolate chip problem are to toss the chips with a small amount of flour or to sprinkle the chips on top of the cupcakes before baking rather than folding them into the batter. (I’ve found that using mini-chocolate chips usually solves the problem, though!)