This easy-to-make, homemade Chocolate Chip Cupcakes recipe is the perfect dessert for parties, birthdays, and celebrations. They’re a favorite!
Bite into the perfect combination of vanilla and chocolate with these irresistible Chocolate Chip Cupcakes! These cupcakes are light, fluffy, and generously studded with mini chocolate chips.
Whether it’s for a special occasion or simply to satisfy a sweet craving, these delightful cupcakes are sure to hit the spot.
Baking Chocolate Chip Cupcakes is a fun and easy activity, so get the kids involved if you can! It also results in a sweet treat that’s sure to delight the whole family. This recipe guarantees moist cupcakes with a perfectly sweet vanilla base and a generous sprinkle of mini chocolate chips.
Plus, with so many ways to customize and add to the recipe, you can make these cupcakes your very own. So let’s get on it! Preheat your oven, gather your ingredients, and get ready to bake some delicious treats today!
Common Questions About Chocolate Chip Cupcakes
Can I replace vegetable oil with butter?
Yes, you can replace the vegetable oil with unsalted butter. Some people really prefer the flavor of butter over vegetable oil. Just be sure the butter is melted and cooled slightly before adding it to the wet ingredients.
Why do the cupcakes need to cool to room temperature before icing?
Allowing your baked cupcakes to cool to room temperature before icing prevents the buttercream frosting from melting and losing its shape. It also lets the cupcakes themselves solidify a bit more so they don’t crack or crumble as much as the frosting goes on.
Can I use a hand mixer instead of a stand mixer for the icing?
Yes, a hand mixer will work just as well. Just make sure you’re beating the butter on medium speed until it’s smooth and creamy.
Storage
Get your cooling rack ready. These cupcakes won’t take long to make. Soon, you’ll have the perfect dessert ready to share!
Refrigerator
Once the cupcakes are completely cooled and frosted, they can be stored in an airtight container in the refrigerator for up to two days.
Freezer
Unfrosted cupcakes can be stored in a freezer bag or an airtight container for up to two months. Thaw them at room temperature and frost before serving.
Tips
This is quite possibly my favorite way to enjoy cupcakes these days. The fluffy texture of the cupcake goes so well with the gooey chocolate chips!
- Use room temperature ingredients to ensure even mixing.
- Measure your flour using the spoon and level technique to avoid dense cupcakes.
- Don’t overmix the batter; stop stirring when you see just a few flour streaks.
- Cool the cupcakes completely on a wire rack before frosting to prevent the frosting from melting.
Ingredients
These are some really easy chocolate chip cupcakes. Just look at the ingredients! Let’s get baking!
- All-purpose flour
- Granulated sugar
- Baking powder
- Vegetable oil
- Milk
- Large eggs
- Pure vanilla extract
- Mini chocolate chips
- Butter (for the icing)
- Confectioner’s sugar (for the icing)
How to Make Chocolate Chip Cupcakes
Save this recipe card for later. You’re going to love these yummy little things!
Cupcakes
- Preheat the oven to 350F and line 12 cupcake tins with paper liners (or spray them with nonstick baking spray).
- Combine the flour, sugar, and baking powder in a large mixing bowl.
- In another bowl, whisk together the vegetable oil, milk, eggs, and vanilla.
- Add the wet ingredients to the dry and stir using a rubber spatula until well mixed (a few clumps are okay).
- Fold in ½ cup of the mini chocolate chip and stir until just combined.
- Fill each cupcake tin ⅔ full with batter– I use a ¼ cup cookie scoop to ensure they’re all the same size.
- Bake until the tops become a light brown color and a toothpick inserted into the center comes out clean– about 14-16 minutes.
- Transfer the cupcakes to a wire rack and let them cool to room temperature.
- Once completely cooled, scoop out the center of each cupcake with a small ice cream scoop or paring knife and fill the cavity with some mini chocolate chips– about ½ teaspoon.
- Add the scooped-out piece of cake back on top of the chocolate chips and top with icing.
Buttercream Icing
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium speed until smooth and creamy.
- Add in the confectioner’s sugar a little at a time.
- Once all of the confectioner’s sugar has been incorporated, add in the vanilla and mix until combined.
- Pipe or spread the icing onto the cupcakes and enjoy.
- Store in an airtight container in the fridge for up to two days.
Kitchen Supplies You’ll Need for Chocolate Chip Cupcakes
Be sure to use the paper cupcake liners. The last thing you want is cupcakes sticking to the pan!
- Cupcake or muffin tins
- Paper cupcake liners
- Large mixing bowl
- Medium bowl
- Cookie scoop (optional)
- Wire rack
- Electric or stand mixer (for the icing)
- Piping bag (optional)
What to Serve With Chocolate Chip Cupcakes
Chocolate Chip Cupcakes pair amazingly with a cold glass of milk, a cup of hot coffee, or even a scoop of vanilla ice cream. I’m personally a huge fan of the milk. All that chocolatey goodness just calls out for a cold, tall glass!
Why You Should Make Chocolate Chip Cupcakes
The oh-so-gooey chocolate is absolutely wonderful in these cupcakes. Get ready for a scrumptious dessert!
- Easy to make: With simple ingredients and clear instructions, this is an easy cupcake recipe anyone can follow.
- Versatile: These cupcakes are perfect for any occasion, from bake sales to birthday parties. Or even just to have on the counter for a quick, sweet snack!
- Delicious: With a yummy, fluffy base and a sweet, chocolatey surprise in every bite, these cupcakes are a guaranteed crowd-pleaser.
- Customizable: Feel free to add your favorite flavors or toppings to make these cupcakes all your own. Ideas are down below!
Variations and Add-Ins for Chocolate Chip Cupcakes
Ready to change things up? Here are some great ideas to get you started on leveling up this recipe even more!
- Mocha Chocolate Chip Cupcakes: Add 1 teaspoon of instant coffee or espresso powder to the wet ingredients for a coffee-infused twist.
- Double Chocolate Cupcakes: Add 1/4 cup of cocoa powder to the dry ingredients for an extra chocolatey cupcake.
- Chocolate Chip Cookie Dough Cupcakes: Top with cookie dough frosting for a delightful twist on the classic chocolate chip cookie.
- Rainbow Chocolate Chip Cupcakes: Use rainbow-colored chocolate chips for a fun, colorful surprise!
If you love this easy chocolate chip cupcake recipe, you’re going to love these other cupcakes too. Please click each link below to find the easy, printable recipe!
pair with these other great frosting recipes
Chocolate Buttercream Frosting
Best Bakery Buttercream Frosting
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Chocolate Chip Cupcakes
Ingredients
For the Cupcake
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- ½ cup vegetable oil
- ½ cup milk
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup mini chocolate chips divided
Buttercream Icing
- ½ cup butter softened
- 2 cups confectioner’s sugar
- 1 tablespoon vanilla extract
Instructions
Cupcakes
- Preheat the oven to 350F and line 12 cupcake tins with paper liners (or spray them with nonstick baking spray).
- Combine the flour, sugar, and baking powder in a large mixing bowl.
- In another bowl, whisk together the vegetable oil, milk, eggs, and vanilla.
- Add the wet ingredients to the dry and stir using a rubber spatula until well mixed (a few clumps are okay).
- Fold in ½ cup of the mini chocolate chip and stir until just combined.
- Fill each cupcake tin ⅔ full with batter– I use a ¼ cup cookie scoop to ensure they’re all the same size.
- Bake until the tops become a light brown color and a toothpick inserted into the center comes out clean– about 14-16 minutes.
- Transfer the cupcakes to a wire rack and let them cool to room temperature.
- Once completely cooled, scoop out the center of each cupcake with a small ice cream scoop or paring knife and fill the cavity with some mini chocolate chips– about ½ teaspoon.
- Add the scooped-out piece of cake back on top of the chocolate chips and top with icing.
Buttercream Icing
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium speed until smooth and creamy.
- Add in the confectioner’s sugar a little at a time.
- Once all of the confectioner’s sugar has been incorporated, add in the vanilla and mix until combined.
- Pipe or spread the icing onto the cupcakes and enjoy.
- Store in an airtight container in the fridge for up to two days.
Notes
● Make sure to use softened butter in your icing so you don’t end up with lumps!
● Confectioner’s sugar is the base of our icing. Again, make sure to measure using the spoon and level technique and that it is sifted since it tends to compact when stored.
Equipment
- cupcake pan
Nutrition
Nutritional information for the recipe is provided as a courtesy and is approximate. Please double-check with your own dietary calculator for the best accuracy. We at Yummi Haus cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
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