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Chocolate Chip Cupcakes Photo

Chocolate Chip Cupcakes Recipe

David Dial
Chocolate Chip Cupcakes make the world go 'round. Or so we like to think.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Cuisine Frosting
Servings 24 1 cupcake
Calories 298 kcal

Ingredients
  

  • 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

Instructions
 

  • 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.
  • 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.

Notes

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!)

Nutrition

Calories: 298kcalCarbohydrates: 47gProtein: 1gFat: 11gSaturated Fat: 6gSodium: 40mgSugar: 38g
Keyword Baked, Chocolate, Cupcakes, Desserts, Frosting, Party Food
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