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.

Chocolate Chip Cupcakes decorated and ready to enjoy.
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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.

This recipe is also delicious with Peanut Butter Frosting Recipe.

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

Ingredients for Chocolate Chip Cupcakes - flour, sugar, oil, chocolate chips, butter, powdered sugar, vanilla.

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.
Mixing bowl with dry ingredients.

Step 2. Combine the dry ingredients in a large mixing bowl. Whisk together the flour, sugar and baking powder. 

Mixing bowl with wet ingredients.

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.

Mixing bowl with wet and dry ingredients 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.  

Chocolate chips added to bowl.

Step 5. Fold in the chocolate chips.

Batter in muffin tin and baked.

Step 6. Fill the cupcake tins about ¾ full. Bake the cupcakes until a toothpick inserted into the cupcakes comes out clean.

Mixing bowl with frosting ingredients.

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.

Icing piped on a cupcake.

Step 8. Pipe frosting on each cupcake.

Cupcake on plate ready to enjoy.

Step 9. Top with more chocolate chips.

Chocolate Chip Cupcakes decorated and ready to enjoy.

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

What type of chocolate chips are best for this recipe?

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.

Can I use another type of frosting?

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.

How do I prevent the chocolate chips from sinking in the cupcakes?

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.

How to store?

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

5 from 3 votes
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.
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 12
Cuisine American
Course Dessert
Calories 442

Ingredients

For the Cupcakes:

For the Buttercream Frosting:

  • 1/2 cup Unsalted Butter softened
  • 2 cups Powdered Sugar
  • 1 teaspoon Clear Vanilla Extract
  • 2 Tablespoons Milk
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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!

Recipe Notes

Store the leftovers in an airtight container for up to 1 week.

Nutrition Facts

Calories 442kcal, Carbohydrates 60g, Protein 4g, Fat 22g, Saturated Fat 9g, Polyunsaturated Fat 6g, Monounsaturated Fat 4g, Trans Fat 0.4g, Cholesterol 51mg, Sodium 63mg, Potassium 50mg, Fiber 1g, Sugar 46g, Vitamin A 330IU, Vitamin C 0.1mg, Calcium 62mg, Iron 1mg

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About the Author

Hi, I’m Carrie. Welcome to Desserts on a Dime!

I’m on a mission to help you create delicious desserts on a budget and do not require a ton of time. Together, we are going to make something sweet that the entire family will love!

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