Indulge in these irresistibly moist and airy Chocolate Chip Cupcakes bursting with rich chocolate goodness. Each delectable treat is adorned with velvety homemade buttercream icing and topped with chocolate chips.
These delicious bakery style cupcakes will be a treat for the entire family. They are such an easy cupcake recipe and taste incredible.
If you love chocolate chips, you definitely want to also try Chocolate Chip Muffins, Chocolate Chip Cake Mix Cookies, Chocolate Chip Pizookie Recipe and some of the 57 Best Chocolate Chip Desserts. The kids also love Toll House Chocolate Chip Cookie Bars and Air Fryer Chocolate Chip Cookies.
This recipe is also delicious with Peanut Butter Frosting Recipe.
Table of Contents
Why you will love this cupcake recipe
- Very simple to make. Anyone can make homemade cupcakes with this easy to follow recipe.
- Just the right amount of chocolate. There is just the right amount of chocolate in these cupcakes. It isn’t overpowering and so perfect.
- Perfect for all occasions. Whip these up for birthday parties, special occasions and more. This recipe for chocolate chip cupcakes is the best.
Ingredients
For the Cupcakes
- All Purpose Flour
- Granulated Sugar
- Baking Powder
- Vegetable Oil
- Mini Chocolate Chips (divided)
Buttercream Frosting
- Unsalted Butter (softened)
- Powdered Sugar
- Clear Vanilla Extract
Scroll to the bottom and get the complete list of ingredients in the recipe card.
How to make Chocolate Chip Cupcakes
- Step 1. Preheat the oven and prepare the muffin pans. Preheat the oven to 350 degrees Fahrenheit and line 1 cupcake pan with paper liners.
Step 2. Combine the dry ingredients in a large mixing bowl. Whisk together the flour, sugar and baking powder.
Step 3. Get out a separate bowl and combine the wet ingredients for the vanilla cupcakes. Make sure the vegetable oil, milk, eggs and vanilla extract are well combined.
Step 4. Then combine the wet and dry ingredients. Stir together with a wooden spoon or spatula and mix until just combined. Do not over mix the batter.
Step 5. Fold in the chocolate chips.
Step 6. Fill the cupcake tins about ¾ full. Bake the cupcakes until a toothpick inserted into the cupcakes comes out clean.
Step 7. While the cupcakes cool, make the frosting. Beat the butter until fluffy using a hand mixer or stand mixer. Slowly add the powdered sugar and combine. Finally, add the vanilla and milk. Mix until fluffy.
Step 8. Pipe frosting on each cupcake.
Step 9. Top with more chocolate chips.
Pro Tips
- Room temperature butter. Soften the butter at room temperature before using to make the frosting. The butter will combine easier. The texture of the frosting will be creamier.
- Exact measurements. Spoon the flour into the measuring cup instead of scooping. This will prevent the flour from packing excessively into the cup.
- Fill the cupcake tins with a cookie scoop or ice cream scoop. This makes the process super easy and ensure they are all even.
- Use a stand mixer or handheld mixer. This will make the process easier. If you use a stand mixer, you can use the paddle attachment.
- Clear Vanilla Extract is best. This type is preferred so that the frosting will be pure white. If you do not use the clear extract, it will have an amber hue to it.
Frequently Asked Questions
This is totally up to you and based on preference. If you want to reduce the level of sweetness, use semi-sweet chocolate chips in the recipe. However, if you want the cupcakes sweeter, you can use milk chocolate chips.
Another option is dark chocolate chips if you prefer a more bitter taste of chocolate. We also prefer mini chocolate chips because they are smaller and lightweight.
Yes, chocolate fans might like to try Chocolate Buttercream Frosting on the cupcakes. This will provide extra chocolate taste if desired. If you like caramel, try Salted Caramel Frosting.
You don’t want the chocolate chips to sink in the cupcake tin otherwise you will not get some in each bite. The trick to this is not overmixing the batter.
After you add the chocolate chips, fold them in and stop stirring. If you continue to stir the batter, they will sink to the bottom of the cupcakes.
Store the leftovers in an airtight container for up to 1 week.
More Easy Cupcakes
Try this easy chocolate chip cupcake recipe for a great dessert. Please leave a star recipe rating once you do.
Chocolate Chip Cupcakes
Ingredients
For the Cupcakes:
- 1 1/2 cups All Purpose Flour
- 1 cup Granulated Sugar
- 1 teaspoon Baking Powder
- 1/2 cup Vegetable Oil
- 1/2 cup Milk
- 2 Large Eggs
- 1 teaspoon Vanilla Extract
- 1 cup Mini Chocolate Chips divided
For the Buttercream Frosting:
- 1/2 cup Unsalted Butter softened
- 2 cups Powdered Sugar
- 1 teaspoon Clear Vanilla Extract
- 2 Tablespoons Milk
Instructions
For the Cupcakes:
- Preheat the oven to 350 degrees Fahrenheit and line 1 cupcake pan with liners.
- In a mixing bowl, whisk together the flour, sugar and baking powder. Set aside.
- In a separate bowl, stir together the vegetable oil, milk, eggs and vanilla extract.
- Then add the dry ingredients into the wet ingredients. Stir together with a wooden spoon or spatula and mix until just combined. Do not over mix the batter.
- Gently stir in ¾ cup of the mini chocolate chips.
- Pour the batter into the cupcake liners, filling them approximately ¾ full.
- Bake for 14-16 minutes until a toothpick inserted into the cupcakes comes out clean.
- Cool completely on a wire rack.
For the Frosting:
- Cream the butter on high speed with a hand held mixer or stand up mixer until light and fluffy (approximately 3-4 minutes).
- Gradually add in the powdered sugar until mixed and combined.
- Stir in vanilla, and milk. Beat together until thoroughly mixed and fluffy on a medium-high setting.
- Pipe the frosting onto the cupcakes and top with the remaining mini chocolate chips.
- Then they are ready to serve and enjoy!
