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.
½cupunsalted butter, (113g) softened to room temperature
1cupgranulated sugar, (200g)
1egg, (50g)
2egg whites, (70g)
2tspvanilla extract
½cupbuttermilk, at room temperature
1cup(180g)mini chocolate chips, (180g)
2tspall 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.