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Frosting & Fettuccine

Home » Recipe Search » Cupcakes

Mar 12, 2022

Fluffy Chocolate Chip Cupcakes

BySam Adler
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This post might have affiliate links, please check out my full disclosure policy.

These Fluffy Chocolate Chip Cupcakes are classic cupcakes not muffins! They are mixed with mini chocolate chips for a taste of chocolate in every bite. They’re the perfect dessert for any occasion, and they’re easy to make and top with your favorite frosting!

First off, let’s talk about the difference between a cupcake and a muffin. Being a trained pastry chef, this is a topic that can get confusing, so let’s break it down.

A chocolate chip cupcake with its liner pulled out on a black tile surface.

What’s the difference between a cupcake and a muffin?

Muffins are considered quick breads that are leavened with baking powder or soda. They’re denser than cupcakes and often lack frosting. Cupcakes are cake-like and are almost always topped with frosting.

The main difference between the two is the amount of fat (butter or oil) used in the recipe. Muffins typically have more fat because they’re meant to be dense and filling. Cupcakes use less so that they’re light and fluffy.

Now that we know the difference between a cupcake and a muffin, let’s make some chocolate chip cupcakes!

These cupcakes have two reasons why they come out super light and fluffy.

  • One is because cake flour is used instead of all-purpose flour which creates a more tender crumb.
  • The other is because it uses the creaming method where butter and sugar are creamed together until light and fluffy to keep the cupcake texture airy.

Mini chocolate chips get folded into the batter for a chocolatey flavor twist making them a great vehicle for your favorite frosting recipes.

These are one of my favorite cupcakes to make but my chocolate cupcakes with vanilla frosting are fun too! If you dont have any butter on hand, try these Vanilla Cupcakes with Oil. Make these Red Velvet Cheesecake Cupcakes for a romantic dessert , or Espresso Cupcakes for a caffeine buzz!

WHY YOU SHOULD MAKE THIS RECIPE

  • These cupcakes are light and airy making them satisfying without being too rich.
  • There’s a hint of chocolatey goodness in every bite.
  • They’re versatile and pair well with any frosting or topping.
  • Great to make for a kid’s party or any special occasion.

INGREDIENTS NEEDED

Ingredients for chocolate chip cupcakes
  • Cake Flour – A light and finely milled flour that helps make these cupcakes extra light and fluffy.
  • Baking Soda & Baking Powder – These two leavening agents help the cupcakes rise while baking.
  • Salt – Balances the sweet flavors and helps to activate the baking soda and baking powder.
  • Unsalted Butter – At room temperature. If you forgot to soften your butter, use my tips for how to soften butter quickly.
  • Granulated Sugar – Used to sweeten the cupcake batter which combines well when creamed with butter.
  • Egg & Egg Whites – Helps the cupcakes set properly and binds all of the ingredients together.
  • Buttermilk – Thins out the batter while keeping everything rich and creamy.
  • Mini Chocolate Chips – This mini size of chocolate chips are perfect for cupcakes to get as much chocolate in each.
  • All-Purpose Flour – The chocolate chips get tossed in a bit of flour to keep them sinking to the bottom of the cupcake.

HOW TO MAKE CHOCOLATE CHIP CUPCAKES

  1. Prepare for baking: Preheat the oven to 350F and line a muffin tin with 12 cupcake liners. Set aside.
  2. Mix the dry ingredients: In a medium-size bowl combine the cupcake flour, baking powder, baking soda, and kosher salt. Whisk until fully combined. 
  3. Cream the butter and sugar: In the bowl of a hand mixer or stand mixer fitted with the paddle attachment, cream cup butter for 1 minute on medium speed until it gets light and fluffy. Scrape down the bowl and add sugar. Mix the two ingredients on medium speed for 2 minutes until light and fluffy.
  4. Add the wet ingredients: Once creamed together, scrape down the bowl and add the egg, egg whites, and vanilla extract. Mix for 1 minute on medium speed just until combined. 
  5. Combine the wet and dry ingredients: Add in 1/3rd of the dry ingredients, then half of the buttermilk, and alternate, starting and ending with the dry ingredients. Mix only until combined. Do not overmix.
  6. Fold in the chocolate chips: In a small bowl combine the 1 cup mini chocolate chips and 2 tsp flour. Mix to coat the chocolate chips evenly. Pour the chocolate chips into the mixed cupcake batter and mix lightly by hand just until evenly distributed.
  7. Assemble and bake: Using a 3 tbsp cookie scoop, scoop the batter into the muffin liners ¾ of the way full. Bake for 21-22 minutes or until the cake is set through the middle. Cool completely and frost with your favorite buttercream.
Creamed butter and sugar in a stainless steel bowl
Creamed butter and sugar
Cupcake batter in a stainless steel bowl
Batter
Mini chocolate chips dusted with flour in a glass bowl.
Mini chocolate chips dusted with flour
Batter with mini chocolate chips added
Batter with mini chocolate chips added
Chocolate chip cupcake batter in a muffin pan
A cupcake tin filled with bater

Do I really need to use cake flour?

I recommend using cake flour because it will create a lighter cupcake. You can use all purpose but the cupcakes might come out more dense. My favorite cake flour to use is Swan’s Down. You can find it in any grocery store.

You can also make your own cake flour!

How to make your own cake flour

For every one cup of flour, take out two tablespoons. Replace it with 2 tablespoons of corn starch and sift. This is a great substitute for cake flour!

Chocolate chip cupcakes on a black tiled surface.

Yield

This recipe makes exactly 12 cupcakes.

How to stop chocolate chips from sinking to the bottom

You’ll see in the recipe to dust the chocolate chips with a little bit of flour. This helps to keep them from sinking to the bottom! This works for fruit too in any dessert- feel free to use it for other recipes!

TIPS FOR RECIPE SUCCESS

  1. Use a 3 tbsp cookie scoop to scoop muffin batter evenly.
  2. It’s important to make sure the chocolate chips are coated in flour as this will help to prevent them from sinking to the bottom of the cupcakes.
  3. Only mix until combined to avoid dense cupcakes.
  4. Be sure to use mini chocolate chips in this recipe so that you get chocolate in every bite!
  5. Use room temperature ingredients to make sure the batter comes together smoothly and easily.
  6. Do not overfill the cupcake liners as this will lead to cupcakes that overflow and are difficult to frost.
  7. Bake in a light colored muffin tin as it distributes heat the most evenly.

STORAGE AND FREEZING

Storing: Once cooled, these cupcakes can be stored in an airtight container at room temperature for up to two days. Refrigerator storage will last up to 5 days.

Freezing: These cupcakes can also be frozen for up to two months. Thaw overnight in the fridge and bring to room temperature before frosting and serving.

A chocolate chip cupcake with a bite taken out of it.

FAQ

Can I use regular-sized chocolate chips?

You can, however, mini-sized is recommended as they blend evenly throughout the baked cupcake without any chocolate pieces being too big.

Can I use just all-purpose flour?

Yes, but the cupcakes will not have a texture that is as light and fluffy as you would if using just cake flour.

My cupcakes are dry, what happened?

If your cupcakes are dry it’s likely because you overmixed the batter or used too much flour. Be sure to mix just until combined and bake just until set.

Can this recipe be doubled?

Yes! This recipe doubles nicely.

FROSTING IDEAS

To frost these cupcakes, I used my Classic American Vanilla Buttercream Frosting and threw in about 1 cup of mini chocolate chips!

Check out these frosting recipes below to top your chocolate chip cupcakes:

  • Mascarpone Frosting
  • Zesty Lemon Buttercream Frosting
  • Caramel Buttercream Frosting
  • Raspberry Buttercream Frosting
  • Strawberry Buttercream Frosting
A chocolate chip cupcake with its liner pulled out on a black tile surface.

Fluffy Chocolate Chip Cupcakes

These Fluffy Chocolate Chip Cupcakes are classic cupcakes, not muffins! The are mixed with mini chocolate chips for a taste of chocolate in every bite.
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Course: Cupcakes
Cuisine: American
Diet: Kosher
Keyword: chocolate chip cupcakes, chocolate chip cupcakes not muffins, cupcakes with chocolate chips
Prep Time: 10 minutes
Cook Time: 22 minutes
Cooling Time: 10 minutes
Total Time: 32 minutes
Servings: 12 Cupcakes
Calories: 291kcal
Author: Sam Adler

Ingredients

  • 1 ¾ cup cake flour (207g)
  • 1 tsp baking powder
  • ¼ tsp baking soda
  • ¼ tsp kosher salt
  • ½ cup unsalted butter (113g) softened to room temperature
  • 1 cup granulated sugar (200g)
  • 1 egg (50g)
  • 2 egg whites (70g)
  • 2 tsp vanilla extract
  • ½ cup buttermilk at room temperature
  • 1 cup mini chocolate chips (180g)
  • 2 tsp all purpose flour
US Customary – Metric

Instructions

  • Preheat the oven to 350F and line a muffin tin with 12 cupcake liners.
  • In a medium size bowl combine the 1 and ¾ cup cake flour, 1 tsp baking powder, ¼ tsp baking soda, and ¼ tsp kosher salt. Whisk until combined.
  • In the bowl of a hand mixer or stand mixer fitted with the paddle attachment, cream the ½ cup butter for 1 minute on medium speed. Scrape down the bowl and add 1 cup sugar. Mix on medium speed for 2 minutes until light and fluffy.
  • Scrape down the bowl and add the egg, egg whites and 2 tsp vanilla extract. Mix for 1 minute on medium speed.
  • Add in 1/3rd of the dry ingredients, then half of the buttermilk and alternate, starting and ending with the dry ingredients. Mix only until combined. Do not overmix.
  • In a small bowl combine the 1 cup mini chocolate chips and 2 tsp flour. Mix to coat the chocolate chips evenly. Pour the chocolate chips into the batter and mix lightly by hand.
  • Using a 3 tbsp cookie scoop, scoop the batter into the muffin liners ¾ of the way full. Bake for 21-22 minutes or until the cake is set.
  • Cool and frost with buttercream- see notes for which buttercream I used.

Notes

  • I used Classic American Vanilla Buttercream Frosting to frost these cupcakes and threw 1 cup of mini chocolate chips into the batter. 
  • Make sure to measure flour correctly. If not using a kitchen scale, spoon the flour into the measuring cup then level off with a knife.
  • Use all refrigerated ingredients at room temperature. If you forget to leave out your butter, use my tips to learn how to soften butter quickly.
  • Use a 3 tbsp cookie scoop to evenly measure cupcake batter.
 

Nutrition

Nutrition Facts
Fluffy Chocolate Chip Cupcakes
Amount Per Serving (1 cupcake)
Calories 291 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 7g44%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 37mg12%
Sodium 142mg6%
Potassium 49mg1%
Carbohydrates 41g14%
Fiber 1g4%
Sugar 27g30%
Protein 4g8%
Vitamin A 307IU6%
Vitamin C 1mg1%
Calcium 56mg6%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

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Filed Under: Cupcakes Tagged With: Chocolate

About Sam Adler

Sam Adler is a Le Cordon Bleu professionally trained pastry chef, Saveur Blog Award winner, food photographer, and food blogger over on FrostingandFettuccine.com. She has been featured in numerous online and in-print publications including Taste of Home Magazine, Saveur Magazine, The Feed Feed, and Food Blogger Pro. Sam lives in Hollywood florida with her husband, two young kids, and french bulldog. When she’s not baking and dancing in her kitchen you can find her at her favorite yoga spot.

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Hi! Im Sam Adler,

I'm a professionally trained pastry chef and food photographer.
This is a place where you will find easy yet impressive looking desserts. I also share a ton of food photography resources too! What can I say, I love pretty & delicious baked goods! Learn more about me!

As Featured In:

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Saveur Blog award winner for best food Instagram

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👋🏻 2022! Will be celebrating this year on th 👋🏻 2022! Will be celebrating this year on the couch with this in my lap. No sharing allowed! Those 3 spoons are all mine 😂😂 

🍾🥂HAPPY NEW YEAR 🍾🥂
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1. “Like a rainbow with all of the colors” sprinkle cookies 
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#ad This year for Chanukah we’re switching it up #ad This year for Chanukah we’re switching it up from classic sufganiyot to make these fun donut fries! Puffy, golden, and delicious, dip your “fries” into melted chocolate or raspberry jelly and celebrate all week long! @aldiusa makes it super easy with their amazing selection of high quality products at seriously unimaginable prices. Run to your nearest @aldiusa to find all the ingredients you need to make these and have a Happy Chanukah!
Find the recipe below!

#ALDILove
Prep time: 1 hr 45 mins
Cook time: 1 min
Yield: 40 donut fries
2 pack Baker’s Corner Active Dry Yeast
1 1/2 cup warm water
1/3 cup Sugar
2 Simply Nature Grade A Organic Cage Free Brown Eggs
2 tbsp Stonemill Pure Vanilla Extract
1/3 cup Carlini Pure Vegetable Oil
5-6 cups Baker’s Corner All Purpose Flour
1 tsp Kosher salt
½ cup Baker’s Corner Powdered Sugar
For Dipping:
1 cup Baker’s Corner Dark or Milk Chocolate Morsels
Simply Nature Organic Raspberry Preserves
Method:
•Mix the yeast with water in a mixer bowl and let stand for 10 mins until frothy. Add the
sugar, eggs, vanilla, and oil to the bowl and mix until well combined.
•Start adding only 5 cups of flour and salt, and knead/mix on medium speed in a stand mixer
fitted with the dough attachment for 5 minutes until a soft, non-sticky dough forms. If the
dough seems sticky, add ¼ cup flour to the dough until it no longer sticks to the bowl when
mixing.
•Let the dough rest in the bowl for an hour to double in size. 
•Punch down the dough and remove it from the bowl onto a lightly floured surface. Using a
lightly floured rolling pin, roll it out into a rectangle. About 18”x 15” and 1/2 of an inch in
thickness. 
•Using a pizza cutter, cut in half vertically. Then slice thin strips horizontally. You want them
thin as they will puff up while frying.
•Let the fries rest for another 15 mins. 
•Meanwhile, using a deep fryer or a large pot, heat your oil to 350 degrees F. Fry the donut
fries 30 seconds per side, then drain on a paper towel.
•Dust the donut fries with powdered sugar and set aside.
•Microwave 1 cup of dark or milk chocolate for 30 seconds at a time until melted. Scoop
jelly into another bowl. Dip the fries in the chocolate or jelly!
Happy birthday @taylorswift 👸🏼 hope it feels Happy birthday @taylorswift 👸🏼 hope it feels like a perfect night and you’re not weepin in a party bathroom. IYKYK
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Also here’s to wishing me getting those tix!
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