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+ servings
A chocolate chip cupcake with its liner pulled out on a black tile surface.
5 stars (1 rating)

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.

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.
 
Serving: 1cupcake, Calories: 291kcal, Carbohydrates: 41g, Protein: 4g, Fat: 12g, Saturated Fat: 7g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 1g, Cholesterol: 37mg, Sodium: 142mg, Potassium: 49mg, Fiber: 1g, Sugar: 27g, Vitamin A: 307IU, Vitamin C: 1mg, Calcium: 56mg, Iron: 1mg
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