Chocolate Chip Cupcakes

Easy chocolate chip cupcakes! They have a moist vanilla crumb {thanks to sour cream} with mini chocolate chips in the cupcakes and a chocolate buttercream frosting.

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I've been on a cupcake kick lately. The small size makes them perfect for an afternoon treat, picnic, birthday party favor or any holiday or celebration.

These chocolate chip cupcakes take two classics; chocolate and vanilla and combines them to a mouthwatering dessert that is super simple to make. Much like my chocolate chip snack cake, but in cupcake form.

For other cupcake recipes, try my easy vanilla cupcakes, tiramisu cupcakes, brown sugar cupcakes, chocolate raspberry cupcakes or strawberry filled cupcakes.

why you will love these quick and easy cupcakes

• Texture ~ a moist and fluffy vanilla cupcake studded with mini chocolate chips.
• Easy ~ no mixer needed for this from scratch cupcake recipe. {although I do recommend a mixer for the chocolate buttercream}
• Classic flavor ~ vanilla and chocolate are about as classic as it gets!

ingredients

Please scroll to the printable recipe card at the end of this post for the full list of ingredients and baking directions.

• All-purpose flour ~ adds structure. If not using a kitchen scale, be sure to use the spoon and level method. {Fluff the flour in the container, then spoon it into your measuring cup and level it off with the back of a knife}.
• Baking powder and baking soda ~ add some height to the cupcakes.
• Kosher salt ~ helps to balance the flavors. If you only have table salt, use half the amount.
• Granulated sugar ~ brings sweetness and some structure.
• Eggs ~ 2 large eggs needed. Having the eggs at room temperature will provide the best results.
• Sour cream ~ making cupcakes with sour cream brings extra moisture, which results in a tender and soft cupcake. For the best cupcakes, use full fat sour cream and bring it to room temperature. 
• Vanilla ~ adds a nice burst of flavor to the cupcakes. For the best chocolate chip cupcakes, use pure vanilla extract.
• Milk ~ brings moisture to the baked cupcakes; I use 1%, but 2% or whole milk also work. Having the milk at room temperature will give you the best cupcakes.
• Unsalted butter ~ brings richness to the cupcakes. The butter gets melted and slightly cooled before adding to the cupcake ingredients. If you only have salted butter, leave out the kosher salt.
• Mini chocolate chips ~ I used semisweet mini chocolate chips. The mini size is perfect because they don't overwhelm the cupcake batter and are a nice small size for biting into with the soft vanilla crumb on the cupcakes.

how to make chocolate chip cupcakes

Start by melting the butter and set it aside to cool slightly. Preheat the oven to 350°F and prepare a 12 count muffin pan with cupcake liners. Then in a medium bowl, whisk together the all-purpose flour, baking powder, baking soda and kosher salt. Set aside.

Then in a large bowl, whisk the granulated sugar, eggs, vanilla and sour cream until well combined. Now whisk in the milk and once combined whisk in the melted and cooled butter.

Toss 1-2 tablespoons of the flour mixture with the mini chocolate chips. Then add the flour mixture to the wet ingredients and mix until just a few streaks of flour remain and then fold in the chocolate chips until fully combined. The batter is on the thick side.

Finally divide the batter evenly between the 12 cupcake liners. They will be about ⅔ full. Bake for 16-20 minutes or until a toothpick inserted in the center comes out mostly clean. Allow the chocolate chip cupcakes to cool completely before frosting.

how to make chocolate buttercream frosting

Please scroll to the printable recipe card at the end of this post for the full list of ingredients and baking directions.

Start by using a stand mixer with the paddle attachment or a handheld mixer, beat the butter on medium high for 3-4 minutes or until creamy and lightened in color. Now add the confectioners' sugar, unsweetened cocoa powder, vanilla, whipping cream {you can use heavy whipping cream or whipping cream} and a pinch of kosher salt.

Then mix on low until the buttercream comes together and then increase the speed to medium high and beat another 3-5 minutes. If the frosting seems too thick, add up to 2 tablespoons/30mL more of whipping cream and beat until thoroughly incorporated.

what is the secret to good cupcakes?

I think the biggest secret is not over baking them. Cupcakes are small so they bake relatively quick and a minute or two can make a huge difference in the final texture.

In my opinion, it is better to err on the side of under baking cupcakes; look for a few moist crumbs on your toothpick instead of a clean toothpick when checking for doneness.

tips for the best homemade cupcakes

Use room temperature ingredients. Depending on the temperature of your kitchen you will want to pull out the milk, sour cream and eggs about 2 hours before baking.

To quickly bring the sour cream and milk to room temperature you can do quick {10-15 second} bursts in the microwave. Stir in between each burst and be careful NOT to heat them up, as this can change their structure.

Don't over mix the batter. When cake and cupcake batter is over mixed, it creates a more dense cake crumb. We are going for fluffy and moist!

Use a cookie or ice cream scoop to get even amounts of batter into each liner. This helps the cupcakes to bake uniformly.

For the best, moist and tender cupcakes, don't over bake them. Remove them from the oven when a toothpick or cake tester comes out with just a few moist crumbs.

Also remember that your oven is different than mine and baking times can vary slightly. I use this oven thermometer to ensure my oven is baking at the temperature I think it is.

frequently asked questions

how do you keep chocolate chips from sinking?

If you toss the mini chocolate chips with a little flour before adding them to the batter it will help to keep them evenly distributed in the batter.

can I make these cupcakes ahead of time?

Yes! These chocolate chip cupcakes can be made ahead of time.

Once they have completely cooled, store them in an airtight container in the freezer until you need them. Feel free to make them up to a couple months before you need them.

can I use a different frosting flavor?

Yes, classic vanilla would be delicious! Or you can use a cream cheese frosting {from this snack cake recipe} or whatever sounds best to you.

how to store

Chocolate chip cupcakes can be stored at room temperature in an airtight container for 2-3 days. They can also be stored in an airtight container in the refrigerator, but they will be more prone to drying out.

The cupcakes can be frozen in an airtight container for 2-3 months. Allow to defrost at room temperature before serving. I freeze mine with buttercream all the time!

Remember to snap a picture and tag me on Instagram if you make these Chocolate Chip Cupcakes. It warms my heart to see you bring these recipes to life! Thank you for being here and happy baking!

more quick and easy chocolate desserts

• Chocolate Chip Loaf Cake
• Almond Brownies
• Chocolate Coconut Cream Pie
• Chocolate Malt Cake
• Almond Joy Cupcakes
• Chocolate Chip Sugar Cookies

If you make this recipe {or any recipe!} from two sugar bugs please come back and leave a review and a ⭐️⭐️⭐️⭐️⭐️ star rating.  I read every comment, and I LOVE hearing from you!

Chocolate Chip Cupcakes

recipe created and tested by:

Tasia Harper

Chocolate chip cupcakes have a moist vanilla crumb {thanks to sour cream} with mini chocolate chips in the cupcakes and a chocolate buttercream frosting.

5 from 2 votes

I highly recommend using weight (metric) measurements when available for more accuracy and the best results.

Print Recipe rate this recipe Pin Recipe

Prep Time 15 minutes mins

Bake Time 20 minutes mins

Total Time 35 minutes mins

Course Cakes and Cupcakes

Cuisine American

Servings 12 cupcakes

Calories 287 kcal

Cook ModePrevent your screen from going dark

Please note

When using 2x or 3x ingredients, the grams DO NOT adjust, you will have to manually do that.

Ingredients

  

1x2x3x

cupcakes

• ▢ ½ cup unsalted butter melted and slightly cooled 113g
• ▢ 1 ½ cups all-purpose flour 188g
• ▢ ½ teaspoon baking powder
• ▢ ¼ teaspoon baking soda
• ▢ ¼ teaspoon kosher salt
• ▢ 1 cup granulated sugar 200g
• ▢ 2 large eggs room temperature
• ▢ 2 teaspoons pure vanilla extract
• ▢ ¼ cup sour cream room temperature 60g
• ▢ ½ cup milk room temperature 120mL
• ▢ 1 cup mini chocolate chips 165g

chocolate buttercream frosting

• ▢ ¾ cup unsalted butter room temperature 170g
• ▢ 2 cups confectioners' sugar 240g
• ▢ ½ cup unsweetened cocoa powder 40g
• ▢ 1 teaspoon pure vanilla extract
• ▢ 4-6 tablespoons whipping cream 60-90mL

Instructions

 

• Melt the butter (½ cup/113g) and set aside to cool slightly.
• Preheat the oven to 350°F and prepare a 12 count muffin pan with cupcake liners. Set aside.
• In a medium bowl, whisk together the all-purpose flour (1 ½ cups/188g), baking powder (½ teaspoon), baking soda (¼ teaspoon) and kosher salt (¼ teaspoon). Set aside.
• In a large bowl, whisk the granulated sugar (1 cup/200g), eggs (2 large), vanilla (2 teaspoons) and sour cream (¼ cup/60g) until well combined. Then whisk in the milk (½ cup/120mL) and once combined whisk in the melted and cooled butter (½ cup/113g).
• Toss 1-2 tablespoons of the flour mixture with the mini chocolate chips (1 cup/165g). Then add the flour mixture to the wet ingredients and mix until just a few streaks of flour remain and then fold in the chocolate chips until fully combined. The batter is on the thick side.
• Divide the batter evenly between the 12 cupcake liners. They will be about ⅔ full. Bake for 16-20 minutes or until a toothpick inserted in the center comes out mostly clean.
• Allow to cool completely before frosting.

chocolate buttercream frosting

• Using a stand mixer with the paddle attachment or a handheld mixer, beat the butter (¾ cup/170g) on medium high (speed 6 on a KitchenAid) for 3-4 minutes or until creamy and lightened in color. Add the confectioners' sugar (2 cups/240g), unsweetened cocoa powder (½ cup/40g), vanilla (1 teaspoon), whipping cream (5-6 tablespoons/75-90mL) and a pinch of kosher salt.
• Mix on low until the buttercream comes together and then increase the speed to medium high and beat another 3-5 minutes. If the frosting seems too thick, add up to 2 tablespoons/30mL more of whipping cream and beat until thoroughly incorporated.
• Spoon or pipe the buttercream frosting onto the top of each cooled cupcake. I used a Wilton 1M for the look in these photos.

Notes

I highly recommend having your ingredients room temperature!! You can skip this step, but the batter won't come together as smoothly and the baked cupcakes won't be as soft and fluffy.

Cupcakes can be stored at room temperature in an airtight container for 2-3 days. They can also be stored in an airtight container in the refrigerator, but they will be more prone to drying out.

The cupcakes can be frozen in an airtight container for 2-3 months. Allow to defrost at room temperature before serving. I freeze mine with buttercream all the time!

Nutrition

Serving: 1 cupcakeCalories: 287kcalCarbohydrates: 39gProtein: 4gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 5gCholesterol: 55mgSodium: 94mgFiber: 1gSugar: 25g

The nutrition information is based on third-party calculations, is an estimate only and may not be entirely accurate. Actual nutritional values will vary based on brands used and portion sizes.

DID YOU MAKE THIS RECIPE?Leave a comment and rating below! I love hearing from you!