How To Make Chocolate Chip Cupcakes
To make these chocolate chip cupcakes, soft white cake is loaded with chocolate chips and frosted with a smooth chocolate and vanilla frosting.
Preheat oven to 350 degrees F. Line two 12-cup cupcake pan with paper liners.
In the bowl of a stand mixer, add the cake flour, all purpose flour, sugar, baking powder and salt, and mix together on low speed for 1 minute or until just combined.
With the mixer on low speed, add the butter, a few cubes at a time, until all the butter has been added and the mixture resembles coarse sand.
Add the eggs one at a time, scraping down the sides of the bowl between additions. Slowly pour in the milk and vanilla and mix until combined.
Increase the mixer speed to medium and beat for 2 minutes, until batter is smooth, scraping the sides of bowl as needed. Gently fold in the chocolate chips with a spoon or spatula.
Fill the liners ⅔ full and bake for 15 to 18 minutes until the centers are set and a toothpick inserted into the center comes out clean. Cool in pan for 10 minutes, then remove to a wire rack to cool completely before frosting.
Mix together the powdered sugar and cocoa powder in a medium bowl.
Place the butter in the bowl of a stand mixer and beat until fluffy.
Add 3 cups of the sugar mixture to the bowl and beat until smooth (use low speed so the sugar doesn’t fly everywhere). Add ½ of the cream and beat until combined.
Repeat steps with the remaining sugar and cream.
Add vanilla and beat for 1 minute more, or until frosting is smooth and fluffy.
Using a piping bag fitted with a star tip, pipe a swirl of frosting on top of each cupcake. Sprinkle with mini chocolate chips.
- Calories: 456.85kcal
- Fat: 20.64g
- Saturated Fat: 12.70g
- Trans Fat: 0.64g
- Monounsaturated Fat: 4.93g
- Polyunsaturated Fat: 0.87g
- Carbohydrates: 67.57g
- Fiber: 2.59g
- Sugar: 50.56g
- Protein: 4.44g
- Cholesterol: 74.28mg
- Sodium: 136.96mg
- Calcium: 78.09mg
- Potassium: 131.15mg
- Iron: 2.11mg
- Vitamin A: 159.12µg
- Vitamin C: 0.08mg
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