Description
Chocolate chip cupcakes are the perfect blend of soft, fluffy cake and rich, melty chocolate chips. These cupcakes are incredibly moist, thanks to buttermilk, and perfectly balanced in sweetness. Whether enjoyed as a simple treat or dressed up for special occasions, this recipe ensures a consistently delicious result every time.
Ingredients
Scale
Core Ingredients
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- 1/2 cup buttermilk
- 3/4 cup semi-sweet chocolate chips (plus 1 tbsp flour for coating)
Optional Additions
- 1/2 tsp cinnamon (for a warm spice note)
- 1 tsp espresso powder (to enhance chocolate flavor)
- 1/2 cup chopped walnuts or pecans
- 1 tsp orange zest (for a citrusy touch)
Instructions
- Preheat & Prep
Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners to prevent sticking. - Cream Butter and Sugar
In a large mixing bowl, beat the butter and sugar together until light and fluffy (about 2-3 minutes). This step helps create a soft texture. - Add Eggs and Vanilla
Add the eggs one at a time, beating well after each addition. Stir in vanilla extract to enhance flavor. - Combine Dry Ingredients
In a separate bowl, whisk together flour, baking powder, baking soda, and salt to evenly distribute the leavening agents. - Alternate Adding Dry and Wet Ingredients
Gradually add the dry ingredients to the butter mixture, alternating with buttermilk. Start and end with the dry ingredients to ensure smooth incorporation. - Fold in Chocolate Chips
Toss the chocolate chips with 1 tbsp flour before folding them into the batter. This prevents them from sinking during baking. - Fill Cupcake Liners
Divide the batter evenly among the liners, filling each about 3/4 full to allow room for rising. - Bake
Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool for 5 minutes in the pan before transferring to a wire rack.
Notes
- Use room temperature ingredients for even mixing and better texture.
- Avoid overmixing to keep the cupcakes light and fluffy.
- Rotate the pan halfway through baking for even cooking.
- Store in an airtight container at room temperature for up to 3 days or refrigerate for longer shelf life.
- Prep Time: 15 minutes
- Cook Time: 18-22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 220 kcal
- Sugar: 18g
- Sodium: 95mg
- Fat: 11g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg
Keywords: Chocolate chip cupcakes