Chocolate Chip Cupcakes are a fun chocolatey spin on classic vanilla cupcakes with perfectly soft and buttery vanilla cake studded with lots of gooey chocolate chips and topped with a creamy vanilla buttercream.
In a large mixing bowl, cream together the butter and sugar until light and fluffy.
Add eggs, one at a time, mixing well between each addition.
Add vanilla and sour cream, and beat until well incorporated.
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
Add the flour mixture to the batter, mix until just combined.
Fold in chocolate chips.
Add about ¼ cup batter into lined cupcake tins.
Bake for 16-20 minutes or until cupcake springs back when pressed in the center.
For the Frosting
In a large mixing bowl, cream together butter and sugar until well blended and smooth.
Increase mixer speed and continue beating for another 3 minutes.
Pour in vanilla and continue beating until combined.
Add cream and continue beating on high until smooth, about 5 minutes. If you feel the consistency is still too thick, add one more tablespoon of cream and beat again.
Allow cupcakes to cool completely before piping or spreading frosting onto cupcakes. Top with mini chocolate chips.
Video
Notes
Cake Flour: I highly recommend using real cake flour. But in a pinch, you can use this cake flour substitute.
Storage: Leftover cupcakes keep well covered tightly in the refrigerator for 3 days.
Freezer Directions: After baking, allow cupcakes to cool to room temperature. Lay cupcakes out on a parchment paper lined baking sheet. Freeze for 2 hours, until firm. Then transfer to a freezer bag or container and freeze for up to 3 months. Thaw covered on the counter (lay them back out flat from the bag). Then frost as desired.