Chocolate Chip Cupcakes Moist Bite (Print Version)
Fluffy cupcakes packed with chocolate chips, brown sugar, and vanilla, topped with a rich chocolate buttercream.
# Ingredients:
→ Cupcake Batter
01 -
170g unsalted butter, softened
02 -
200g white granulated sugar
03 -
200g light brown sugar, packed
04 -
3 large eggs, room temperature
05 -
342g cake flour
06 -
3g ground cinnamon
07 -
12g baking powder
08 -
3g salt
09 -
242g full-fat sour cream
10 -
8g vanilla extract
11 -
121g whole or 2% milk
12 -
68g vegetable oil (canola preferred)
13 -
170g mini chocolate chips
→ Chocolate Buttercream Frosting
14 -
226g unsalted butter, softened
15 -
690g powdered sugar
16 -
70g unsweetened cocoa powder, sifted
17 -
72g milk, adjusted for desired consistency
18 -
8g vanilla extract
19 -
3g salt
# Steps:
01 -
Preheat the oven to 325°F (165°C). Place cupcake liners into cupcake pans.
02 -
In a separate bowl, combine cake flour, baking powder, cinnamon, and salt. Whisk for 30 seconds to blend and set aside.
03 -
In another bowl, combine sour cream, vanilla extract, vegetable oil, and milk. Stir and set aside.
04 -
Add butter to mixing bowl and mix on low to medium speed until smooth. Slowly add the white and brown sugar, mixing on medium speed until the mixture becomes light and fluffy, approximately 3 minutes.
05 -
Add eggs one at a time, mixing after each addition until the yolk is blended into the mixture.
06 -
With the mixer on low speed, alternate adding the dry ingredients and the wet ingredients, beginning and ending with the dry ingredients. Scrape down the sides of the bowl as needed and mix until just combined.
07 -
Fold mini chocolate chips into the batter.
08 -
Fill the cupcake liners with approximately ¼ cup of batter each.
09 -
Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean or with a few moist crumbs attached.
10 -
For the frosting, mix butter on low to medium speed until smooth. Blend in vanilla extract. Add powdered sugar, salt, and cocoa powder. Gradually incorporate most of the milk and mix on low speed, increasing to medium speed until smooth. Add more milk if too thick or powdered sugar if too soft.
11 -
Once the cupcakes have cooled completely, decorate by piping frosting onto each cupcake using a 1M piping tip. Optionally, top each with a mini chocolate chip cookie.
# Notes and Tips:
01 -
Ensure butter is softened but not melted for the best texture.
02 -
Allow the cupcakes to cool completely before frosting to prevent the frosting from melting.