Go Back
–+ servings
Chocolate Chip Cupcakes

Irresistible Chocolate Chip Cupcakes That Everyone Will Love

These Chocolate Chip Cupcakes are quick, customizable, and a crowd-pleaser, perfect for any occasion and sure to delight everyone.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Total Time 35 minutes
Servings: 12 cupcakes
Course: Dessert
Cuisine: American
Calories: 210
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcake Batter
  • 1.5 cups all-purpose flour Can substitute with whole wheat flour for added nutrition.
  • 1 teaspoon baking soda Always use fresh for the best results.
  • 0.5 teaspoon salt Enhances sweetness and balances flavors.
  • 0.5 cups unsalted butter For dairy-free, use coconut oil.
  • 1 cups granulated sugar Best not to substitute for optimum sweetness.
  • 2 large eggs Can substitute with 1/4 cup unsweetened applesauce for egg-free.
  • 2 teaspoons vanilla extract Almond extract can be used for a unique twist.
  • 0.5 cups milk Almond milk can be used for a dairy-free option.
  • 1 cups chocolate chips Choose between semi-sweet, dark, or white chocolate chips.

Equipment

  • Oven
  • cupcake pan
  • Mixing bowls
  • Electric Mixer
  • Measuring cups
  • Measuring spoons
  • Rubber Spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line a standard 12-cup cupcake pan with paper liners.
  2. In a medium bowl, whisk together the flour, baking soda, and salt until well combined.
  3. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-5 minutes.
  4. Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
  5. Gradually incorporate the dry mixture into the wet ingredients, alternating with the milk, mixing on low until just combined.
  6. Gently fold in the chocolate chips ensuring they are evenly distributed throughout the batter.
  7. Fill the lined cupcake pan about two-thirds full and bake for 18-20 minutes or until a toothpick comes out clean.
  8. Let the cupcakes cool in the pan for about 5 minutes before transferring to a wire rack to cool completely.

Nutrition

Serving: 1cupcakeCalories: 210kcalCarbohydrates: 30gProtein: 2gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 35mgSodium: 150mgPotassium: 120mgFiber: 1gSugar: 15gVitamin A: 200IUCalcium: 50mgIron: 1mg

Notes

Use room temperature ingredients for a smoother batter. Avoid overmixing to maintain fluffiness. Store unfrosted cupcakes at room temperature for up to 3 days or freeze for up to 3 months.

Tried this recipe?

Let us know how it was!