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.
Chocolate Chip Cupcakes
Chocolate Chip Cupcakes are an easy to make homemade treat and a really fun but simple spin on classic vanilla cupcakes.
These cupcakes have a perfectly tender and moist, buttery vanilla cake studded with decadent chocolate chips and are topped with a dollop of sweet and creamy buttercream frosting.
They're super light, like a bakery, because of the cake flour, but also super moist thanks to the sour cream. Pure cupcake perfection.
It's the best of both worlds when chocolate and vanilla unite!
Do My Ingredients Really Have to be Room Temperature?
They don't have to, but your chocolate chip cupcakes will be much much better if you do let the ingredients come to room temperature.
Room temperature ingredients mix together more smoothly, which results in a more uniform batter and, in turn, a more uniformly textured and baked cupcake!
Why Use Cake Flour Instead of All Purpose Flour?
Cake flour is lighter than traditional all purpose flour and will produce that classic bakery-style cakey structure with the perfect crumb.
More Frosting Options
If you're looking for something a little different than your classic buttercream, try these options:
- Caramel: This frosting starts with a quick homemade caramel sauce and quickly turns into frosting that tastes so much like caramel itself, you'll think you're eating the candy!
- Mascarpone: This is a lightly sweet and fluffy option if you're a person who often gets overwhelmed by "too much sweetness."
- Cream Cheese: This cream cheese frosting is unique because it's actually designed to be able to pipe onto cupcakes. It will hold its shape and is pipe-able with that same creamy, sweet, and tangy taste.
- Strawberry: For a fresh take, try some strawberry frosting, made with actual, real strawberries.
- Marshmallow: Use this homemade marshmallow fluff to top your cupcakes, and you can even toast it in a broiler or with a torch.
- Ganache: Skip the frosting altogether and just dunk the tops of your cupcakes into this ultra-rich chocolate ganache. It's made with just 2 ingredients and so decadent!
Can I Freeze Chocolate Chip Cupcakes?
Yes. Before frosting, 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.
More Cupcake Recipes You'll Love
- Homemade Funfetti Cupcakes - fluffy vanilla cupcakes with pretty rainbow sprinkles. They're as fun to look at as they are to eat!
- Berries and Cream Cupcakes - vanilla cupcakes with fresh berries topped with rich creamy cream cheese frosting and fresh berries for decoration.
- Boston Cream Pie Cupcakes - yellow cupcakes filled with vanilla custard and topped with a rich chocolate ganache.
- Tres Leches Cupcakes - vanilla cupcakes moistened with a sweet milk mixture and topped with a light and creamy mascarpone frosting.
- Sweet Potato Pecan Cupcakes - moist, spiced cupcakes made with real sweet potato with bits of pecans and topped with a homemade caramel frosting.
Chocolate Chip Cupcakes Video
Chocolate Chip Cupcakes
Ingredients
- 12 tablespoons unsalted butter room temperature
- 1½ cups sugar
- 3 large eggs room temperature
- 2 teaspoons vanilla
- 1¼ cup sour cream room temperature
- 2½ cups cake flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup chocolate chips
For the Frosting
- 1 cup butter softened
- 1 pound powdered sugar (about 3-4 cups)
- 1 teaspoon vanilla extract
- 2 tablespoons heavy cream
- Mini Chocolate Chips for decorating
Instructions
- Preheat oven to 350°F.
- 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.
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.
Nutrition
UPDATE INFO: This recipe was originally published in January 2017. It was updated with new pictures, tips, and video and republished in December 2023.
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