Craving a sweet treat that's both easy to make and incredibly delicious? Look no further! These homemade chocolate chip cupcakes are the perfect answer. Forget those store-bought versions – this recipe delivers moist, fluffy cupcakes bursting with rich chocolate chips, guaranteed to satisfy your sweet tooth. Whether you're a seasoned baker or a kitchen novice, this recipe is designed to be simple and enjoyable, perfect for a quick weeknight dessert or a fun weekend baking project. Let's get started on this easy recipe!
Ingredients:
For the Cupcakes:
- 1 ½ cups (190g) all-purpose flour
- ¾ cup (60g) unsweetened cocoa powder
- 1 ½ teaspoons baking soda
- ¾ teaspoon baking powder
- ¾ teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 ¾ cups (350g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup (240ml) buttermilk
For the Chocolate Chip Frosting:
- 1 cup (2 sticks) unsalted butter, softened
- 3 cups (360g) powdered sugar
- ½ cup (60g) unsweetened cocoa powder
- ½ cup (120ml) milk
- 1 teaspoon vanilla extract
- ½ cup (60g) chocolate chips
Instructions:
Making the Cupcakes:
- Preheat & Prep: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- Dry Ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt.
- Cream Butter & Sugar: In a large bowl, cream together the softened butter and sugar until light and fluffy. This is easily done with an electric mixer.
- Add Eggs & Vanilla: Beat in the eggs one at a time, then stir in the vanilla extract.
- Combine Wet & Dry: Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined – don't overmix!
- Fold in Chocolate Chips: Gently fold in ½ cup of chocolate chips.
- Fill & Bake: Fill the cupcake liners about ¾ full. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Let the cupcakes cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.
Making the Chocolate Chip Frosting:
- Cream Butter: In a large bowl, beat the softened butter until light and fluffy.
- Add Sugar & Cocoa: Gradually add the powdered sugar and cocoa powder, beating until combined.
- Add Milk & Vanilla: Add the milk and vanilla extract, beating until smooth and creamy.
- Stir in Chocolate Chips: Stir in the chocolate chips.
Frosting the Cupcakes:
Once the cupcakes are completely cool, frost them generously with the chocolate chip frosting.
Tips for Perfect Cupcakes:
- Room Temperature Ingredients: Ensure your butter and eggs are at room temperature for optimal mixing and texture.
- Don't Overmix: Overmixing the batter can lead to tough cupcakes. Mix until just combined.
- Check for Doneness: Use a toothpick to check if the cupcakes are baked through. If it comes out clean, they're ready.
- Cool Completely: Allow the cupcakes to cool completely before frosting to prevent the frosting from melting.
Variations:
- Nutty Delight: Add ½ cup chopped nuts to the batter for a delightful crunch.
- Different Chips: Experiment with different types of chocolate chips, such as white chocolate chips or milk chocolate chips.
- Flavor Boost: Add a teaspoon of espresso powder to the batter for a mocha flavor.
Nutritional Information (per cupcake, approximate):
- Calories: Approximately 350
- Fat: Approximately 18g
- Sugar: Approximately 25g
These delicious chocolate chip cupcakes are a perfect recipe for any occasion. Enjoy this simple recipe and the sweet reward of homemade baking! Remember to share your baking creations with us!