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

Fluffy Chocolate Chip Cupcakes

Prep: 10 minutes
Cook: 22 minutes
Cooling Time: 10 minutes
Total: 32 minutes
Servings: 12 Cupcakes
My Fluffy Chocolate Chip Cupcakes are classic cupcakes, not muffins! Made with cake flour and buttermilk, these cupcakes are tender and so moist. I’ve mixed in mini chocolate chips for a taste of chocolate in every bite. You’ll have homemade cupcakes ready in just over 30 minutes!
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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.

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.
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
Course: Cupcakes
Author: Sam Adler
Cuisine: American
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