Chocolate Chip Cupcakes

5 from 4 votes

These are the best Chocolate Chip Cupcakes made from scratch in less than one hour! A white cupcake base with chocolate chips throughout and topped with a homemade chocolate buttercream - they're guaranteed to be a favorite dessert recipe!

Prep Time20

Cook Time25

Total Time1

Course: Dessert

Cuisine: American

Keyword: cake, chocolate, party

Servings: cupcakes

Calories: 309kcal

Ingredients

Cake Ingredients

1 cup granulated sugar
¾ cup self-rising flour
⅔ cup all-purpose flour
½ cup salted butter room temperature
2 large eggs room temperature
½ cup milk
1 teaspoon vanilla extract
½ cup mini chocolate chips plus more for garnish

Chocolate Buttercream Ingredients

6 ounces cream cheese softened
6 tablespoons salted butter room temperature
3 cups powdered sugar
6 tablespoons cocoa powder
1 teaspoon vanilla extract
2-3 tablespoons heavy cream or milk

Instructions

Cake Steps

Preheat oven to 350 degrees. Line a 12-cup muffin tin with paper liners. Set aside.
In a small bowl, whisk together both flours and set aside.
In a large bowl with a hand mixer or in the bowl of an electric mixer fitted with the paddle attachment, cream butter until smooth and creamy, about 1-2 minutes.
Gradually add sugar, beating until fluffy, about 2-3 minutes.
Add eggs, one at a time, beating about 30 seconds between each addition.
Add half of the flour mixture, mix, then add vanilla extract and half of the milk. Once combined, add the remaining flours, mix, then the remaining milk. Beat just until ingredients are incorporated, but do not overmix.
Using a large spatula, gently fold in mini chocolate chips until evenly dispersed.
Divide batter evenly among liners with a scoop or spoon. The batter should fill approximately three quarters of each tin.
Bake 20 to 25 minutes or until a toothpick or cake tester inserted in the center comes out clean.
Carefully transfer the pan from the oven to a wire rack. Cool 10 minutes then transfer the cupcakes to the wire rack to cool completely.

Chocolate Buttercream Steps

In a large mixing bowl, beat the softened cream cheese and butter together using an electric mixer on medium speed until smooth and creamy, about 2-3 minutes.
Add cocoa powder to the cream cheese and butter mixture. Beat on low speed until fully combined.
Add powdered sugar, and beat on low speed. Scrape down the sides of the bowl as needed.
Add the vanilla extract. Mix to combine. Add the heavy cream or milk, one tablespoon at a time, beating on medium speed until the frosting reaches your desired consistency. If the frosting is too thick, add a bit more cream or milk. If it's too thin, add a bit more powdered sugar.
Once all the ingredients are combined, increase the mixer speed to high and beat for an additional 1-2 minutes until the buttercream is light and fluffy.
Frost completely cooled cupcakes by scooping and spreading with a spoon or spreader. Alternatively, fill a piping bag with the frosting and use a large star tip to icing each cupcake. Garnish with additional mini chocolate chips if desired.

Notes

Recipe Tips and Tricks

Use the toothpick test. To know if your cupcakes are done, insert a toothpick into the center of the cake. If there are just dry crumbs, they're fully baked.

Make sure chilled ingredients are room temperature. For both the white cake batter and chocolate frosting, it's best to let all chilled ingredients sit out to room temperature for even mixing.

Use a measuring cup or cookie scoop to evenly divide the cake batter. This is the foolproof method to make sure the cupcakes are all the same size and bake at the same time.

My buttercream is too thick, what do I do? Add another splash of heavy cream and mix again until combined and the right consistency. If you're frosting is too loose, then just add more powdered sugar to thicken it.

Sift your powdered sugar before mixing. This is SO important, it's an extra step that ensures your buttercream is fluffy and smooth.

Nutrition

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