Chocolate Chip Cupcake Recipe

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I’ve got another delicious and fun mini-dessert recipe for you today with this perfect Chocolate Chip Cupcake Recipe!

These are one step up from those indulgent chocolate chip muffins you somehow convince yourself are still muffins. Let’s lose the pretense and just add a swirl of delicious & smooth chocolate chip frosting and call a cupcake a cupcake!

Now, I’m going to include my recipe for a delicious white cupcake recipe, but you can substitute that for your own or even use a white boxed cake.

The two important aspects of this cupcake are really:

• mini chocolate chips generously added into the batter
• that light and bright chocolate chip vanilla frosting

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Chocolate Chip Cupcake Recipe

Author: Jennifer Tammy

Ingredients

• 1 cup butter softened at room temperature
• ½ cup shortening
• 3 cups granulated sugar
• 5 eggs room temperature (or for a whiter cake, use 7 egg whites)
• 3 cups all-purpose flour
• 2 teaspoons baking powder
• ¼ teaspoon salt
• ½ cup whole milk room temperature
• ½ cup buttermilk room temperature
• 2 teaspoons vanilla extract
• 1 cup mini chocolate chips
• For the frosting:
• 1 cup butter
• 2 Tablespoon shortening
• 3-5 cups icing sugar
• 1/2 cup mini chocolate chips
• 2 Tablespoons cream if needed

Instructions

1. Preheat oven to 350F.
2. Line a muffin tray with your choice of cupcake liners.
3. Blend the butter and shortening, then add the sugar; mix until light and fluffy, about two minutes.
4. Next add the eggs - add them in one at a time, mixing thoroughly between each addition.
5. In a separate bowl, sift together the flour, salt, and baking powder.
6. And in a third bowl, mix together milks and vanilla extract.
7. Alternate adding a bit of the flour mixture into the cupcake batter, mixing fully, then the milk mixture, and repeating, until both have been completely added.
8. Stir in the chocolate chips to your desired level, and portion out into cupcake liners. (1/3 cup of batter per liner.)
9. Bake 18-22 minutes, until an inserted toothpick comes out clean.
10. Allow to cool completely on a cooling rack before frosting.
11. While the cupcakes are cooling, whip together your frosting. Blend the butter, shortening, and 3 cups of icing sugar. Check the consistency and add more icing sugar or cream to achieve your desired consistency.
12. You can either mix your mini chocolate chips into the frosting, or sprinkle them on top of the frosted cupcakes.

I hope you love this chocolate chip cupcake recipe as much as I did! Be sure to check out my other delicious cupcake recipes:

• Ferraro Rocher Cupcakes
• Caramel Apple Cupcakes
• Or, if you’re in a rush, try my Snickerdoodle Mug Cake

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