Chocolate Chip Cupcakes Recipe
Fluffy, moist homemade chocolate chip cupcakes baked to perfection with mini chocolate chips for a bakery-style treat.
Print Pin Servings: 12 cupcakes
Calories: 290kcal
Cost: $6
Equipment
- 1 Stand mixer or hand mixer For creaming butter and sugar; makes mixing easier
- 2–3 Mixing bowls Separate bowls for wet, dry, and final batter
- 1 set Measuring cups & spoons For accurate ingredient measurement
- 1 Muffin tin (12-cup) Standard size for baking cupcakes
- 12 Paper liners Keeps cupcakes from sticking to pan
- 1 Wire cooling rack Allows even cooling and prevents soggy bottoms
- 1 Rubber spatula Allows even cooling and prevents soggy bottoms
Ingredients
- 2 cups All-purpose flour Provides structure
- 1 ½ cups Granulated sugar Adds sweetness & moisture
- ½ cup Unsalted butter (softened) Richness & tender texture
- 2 large Eggs (room temp) Structure & binding
- 1 cup Whole milk Moisture & blending
- 2 teaspoon Vanilla extract Flavor depth
- 2 teaspoon Baking powder Leavening
- ½ teaspoon Salt Balances flavor
- 1 cup Mini chocolate chips Tossed in flour
- 1 tablespoon All-purpose flour For coating chips
Instructions
- Preheat oven to 350°F and line muffin tin with liners
- Cream butter and sugar until light and fluffy
- Beat in eggs one at a time, then add vanilla
- Whisk flour, baking powder, and salt in separate bowl
- Alternate adding dry mix and milk into batter
- Fold in flour-coated chocolate chips
- Fill liners ⅔ full with batter
- Bake 18–22 minutes, test with toothpick
- Cool 5 minutes in pan, then transfer to rack
Notes
- Nutrition information is automatically calculated, so should only be used as an approximation.
Nutrition
Serving: 85g | Calories: 290kcal | Carbohydrates: 40g | Protein: 4g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 55mg | Sodium: 170mg | Potassium: 90mg | Fiber: 1g | Sugar: 25g | Vitamin A: 350IU | Calcium: 70mg | Iron: 1.5mg