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 Time15

Cook Time15

Total Time30

Course: Dessert

Cuisine: American

Keyword: Chocolate Chip Cupcakes

Servings:

Calories: 442kcal

Author: Carrie Barnard

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

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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 3/4 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!

Notes

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

Nutrition