Chocolate Chip Cupcakes Recipe

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Carla
Carla December 30, 2020
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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.

Preparation: 20 minutes
Cooking: 15 minutes
Total: 35 minutes
Serves:

Ingredients

For Cupcakes:

  • cupscake flour
  • cupsall-purpose flour
  • cupsgranulated sugar
  • tspbaking powder
  • ¾tspsalt
  • 1cupunsalted butter,softened and cut into ½-inch cubes
  • 4eggs
  • 1cupmilk
  • 1tspvanilla extract
  • 1cupmini chocolate chips,plus more for garnish

For Frosting:

  • 6cupspowdered sugar
  • cupsunsweetened cocoa powder,sifted
  • 1cupbutter,softened
  • cupheavy cream,or milk
  • 1tspvanilla

Instructions

  1. Preheat oven to 350 degrees F. Line two 12-cup cupcake pan with paper liners.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. 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.

Frosting:

  1. Mix together the powdered sugar and cocoa powder in a medium bowl.

  2. Place the butter in the bowl of a stand mixer and beat until fluffy.

  3. 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.

  4. Repeat steps with the remaining sugar and cream.

  5. Add vanilla and beat for 1 minute more, or until frosting is smooth and fluffy.

  6. Using a piping bag fitted with a star tip, pipe a swirl of frosting on top of each cupcake. Sprinkle with mini chocolate chips.

Nutrition

  • 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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