Chocolate Chip Cupcakes
These moist Chocolate Chip Cupcakes are so moist and flavorful with chocolate chips, brown sugar, vanilla, and a hint of cinnamon.
Servings: 26 cupcakes
Ingredients
- 1 ½ sticks (170g) unsalted butter, softened (Should still hold its shape but dent when pressed.)
- 1 cup (200g) white granulated sugar
- 1 cup (200g) Light Brown Sugar (If not using a digital scale, make sure to pack the brown sugar into your measuring cup for most accurate measurement.)
- 3 large eggs, room temperature (If you are in a hurry, place the eggs in a bowl of warm water for 5 minutes.)
- 3 cups (342g) cake flour (If not using a digital scale, lightly spoon into measuring cups and level with knife for most accurate measurement.)
- 1 teaspoon cinnamon (3g)
- 1 Tablespoon (12g) baking powder
- ½ teaspoon (3g) salt
- 1 cup (242g) sour cream (We use "full fat" rather than reduced.)
- 2 teaspoons (8g) vanilla extract
- ½ cup (121g milk) (We use whole or 2 percent milk.)
- ⅓ cup (68g) vegetable oil (We use canola oil.)
- 1 cup (170g) mini chocolate chips (adjust amount to your liking)
Chocolate Buttercream Frosting
- 2 sticks 226g total unsalted butter, softened (Do not microwave)
- 6 cups 690g powdered sugar
- ¾ cup 70g unsweetened cocoa (measure then sift)
- ⅓ -½ cup 72g milk (adjust amount for desired consistency)
- 2 teaspoons 8g vanilla extract 8 grams
- ½ teaspoon 3g salt
Instructions
- Preheat the oven to 325 degrees F. Place cupcake liners into cupcake pans.
- In a separate bowl combine the cake flour, baking powder, cinnamon, and salt. Whisk 30 seconds to blend. Set aside.
- In another bowl combine the sour cream, vanilla extract, vegetable oil, and milk. Stir and set aside.
- Add butter to mixing bowl and mix on low to medium speed until smooth.
- Slowly add the white and brown sugar mixing on MEDIUM speed until the mixture has lightened in color and is fluffy- Approximately 3 minutes.
- Next, add the eggs one at a time, mixing after each each addition until yolk is blended.
- With the mixer on low speed, add the dry ingredients alternately with the wet ingredients beginning and ending with the dry ingredients. Stop and scrape down the sides of bowl once or twice as need. After the last addition of dry ingredients, mix just until blended.
- Fold in the mini chocolate chips.
- Add the cupcake batter to the cupcake pans (prepared with liners). Each cupcake will have approximately ¼ cup batter. Bake for 18-20 minutes or until a toothpick can be inserted and removed with no crumbs or just a few moist crumbs attached.
- Makes approximately 7.5-8 cups of batter- enough for 28-30 cupcakes.
For the Chocolate Buttercream
- Add butter and mix on low to medium speed until smooth. Add vanilla and blend into the butter.
- Add powdered sugar, salt, and cocoa powder.
- Add most of the milk and mix on low speed, increasing to medium as the ingredients become incorporated.
- Continue to mix adding remaining milk as needed. It may take 3-5 minutes to reach the smoothness and consistency you like. It will take longer if using a hand mixer. As you mix, the frosting will become very smooth. You can add additional milk (1 Tablespoon at a time) if the frosting is too thick or additional powdered sugar if too soft.
Decorating the Cupcakes
- Once the cupcakes have completely cooled, you can frost the cupcakes. We used a 1M (large star) piping tip to add swirls of frosting, and topped with a mini chocolate chip cookie (Chips Ahoy)
Notes
Substitution for Cake Flour: Using all purpose flour (plain in UK) to make Cake Flour: For each cup of flour in a recipe, remove 2 Tablespoons of flour and replace with 2 Tablespoons cornstarch (cornflour in the UK).
Storing: These cupcakes can be left at room temperature (in an airtight container or under a cake dome) for a couple of days. After that, we recommend moving to the refrigerator for freshness.
However, if refrigerating, remove from the refrigerator a couple of hours before serving to allow the frosting a cupcakes to warm and soften.