Fluffy Chocolate Chip Cupcakes
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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.
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 like cookie dough frosting, whipped chocolate ganache frosting, or classic vanilla frosting.
Ingredients
- 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. You can use regular size but I prefer the minis.
- 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
- Prepare for baking: Preheat the oven to 350F and line a muffin tin with 12 cupcake liners. Set aside.
- Mix the dry ingredients: In a medium-size bowl combine the cupcake flour, baking powder, baking soda, and kosher salt. Whisk until fully combined.
- 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.
- 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.
- 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.
- 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.
- 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.
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!
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!
Recipe tips
- Use a 3 tbsp cookie scoop to scoop muffin batter evenly.
- 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.
- Only mix until combined to avoid dense cupcakes.
- Be sure to use mini chocolate chips in this recipe so that you get chocolate in every bite!
- Use room temperature ingredients to make sure the batter comes together smoothly and easily.
- Do not overfill the cupcake liners as this will lead to cupcakes that overflow and are difficult to frost.
- Bake in a light colored muffin tin as it distributes heat the most evenly.
Storing 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.
More 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
Fluffy Chocolate Chip Cupcakes
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 (180 g) mini chocolate chips, (180g)
- 2 tsp all purpose flour
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.
- With the mixer on low speed, add in 1/3rd of the dry ingredients, mix, then add half of the buttermilk and alternate (mixing in between) 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 18-20 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.
