Bake these moist and delicious chocolate chip cupcakes from scratch with our easy-to-follow recipe. Perfect for any celebration or a sweet treat!
Table of Contents:
- Introduction
- Ingredients
- Step-by-Step Instructions
- Baking Tips
- Frosting Options
- Storing and Freezing
- Nutritional Information
- Frequently Asked Questions
Key Takeaways:
- Easy-to-follow chocolate chip cupcake recipe
- Yields 12-14 moist and fluffy cupcakes
- Rich chocolate flavor with chocolate chips in every bite
- Versatile frosting options to suit your taste
- Perfect for parties, birthdays, or a sweet indulgence
1. Introduction
Chocolate chip cupcakes are a delightful fusion of classic vanilla cupcakes and rich chocolate chips, offering a treat that’s both familiar and indulgent. Whether you’re celebrating a special occasion or simply craving a sweet snack, these cupcakes are sure to please. Made from scratch, they boast a tender crumb and are studded with mini chocolate chips, ensuring chocolatey goodness in every bite.
2. Ingredients
For the Cupcakes:
- 1½ cups (180g) all-purpose flour
- 1¼ cups (250g) granulated sugar
- ¼ cup (25g) unsweetened cocoa powder
- ¾ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup (240ml) buttermilk, room temperature
- ½ cup (120ml) vegetable oil
- 1 large egg, room temperature
- 2 teaspoons vanilla extract
- ¾ cup (135g) mini chocolate chips
For the Frosting:
- 1 cup (226g) unsalted butter, softened
- 3½ to 4½ cups (385-495g) powdered sugar, sifted
- ¾ cup (68g) cocoa powder, sifted
- 2 teaspoons vanilla extract
- 3-4 tablespoons (45-60ml) heavy cream or milk
Note: This recipe is inspired by various sources to provide a comprehensive and easy-to-follow guide for baking chocolate chip cupcakes.
3. Step-by-Step Instructions
Preparing the Cupcakes:
- Preheat the Oven: Set your oven to 350°F (175°C). Line a 12-cup muffin pan with cupcake liners.
- Combine Dry Ingredients: In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt until well combined.
- Mix Wet Ingredients: In a separate bowl, whisk together the buttermilk, vegetable oil, egg, and vanilla extract until smooth.
- Combine Wet and Dry Mixtures: Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Be careful not to overmix, as this can result in dense cupcakes.
- Fold in Chocolate Chips: Gently fold in the mini chocolate chips, ensuring they’re evenly distributed throughout the batter.
- Fill the Cupcake Liners: Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
- Bake: Place the muffin pan in the preheated oven and bake for 18-22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Cool: Allow the cupcakes to cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.
Preparing the Frosting:
- Cream the Butter: In a large bowl, using a hand mixer or stand mixer fitted with a paddle attachment, beat the softened butter on medium speed until creamy and pale, about 2 minutes.
- Add Cocoa Powder and Sugar: Gradually add the sifted cocoa powder and 1 cup of powdered sugar, mixing on low speed until combined.
- Incorporate Remaining Sugar and Cream: Continue adding the powdered sugar, one cup at a time, alternating with a tablespoon of cream or milk, until the desired consistency and sweetness are reached.
- Add Vanilla Extract: Mix in the vanilla extract until well combined.
- Beat Until Fluffy: Increase the mixer speed to medium-high and beat the frosting for an additional 2-3 minutes until light and fluffy.
Frosting the Cupcakes:
- Ensure Cupcakes Are Cool: Make sure the cupcakes have cooled completely to room temperature before frosting to prevent the frosting from melting.
- Frost the Cupcakes: Using a piping bag fitted with your preferred tip or a spatula, frost the cupcakes as desired.
- Decorate: For an extra touch, sprinkle additional mini chocolate chips or chocolate shavings on top of the frosting.
4. Baking Tips for Perfect Chocolate Chip Cupcakes
✔️ Measure Ingredients Correctly
- Flour: Use the spoon-and-level method (spoon flour into the measuring cup, then level off). Packed flour leads to dry cupcakes.
- Liquid Ingredients: Use a liquid measuring cup for accuracy.
✔️ Use Room Temperature Ingredients
- Eggs, buttermilk, and butter should be at room temperature to ensure a smooth batter and even baking.
- Cold ingredients can cause the batter to curdle or bake unevenly.
✔️ Don’t Overmix the Batter
- Overmixing creates dense, tough cupcakes. Stir just until the ingredients are combined. A few lumps are fine!
✔️ Coat Chocolate Chips with Flour
- Toss mini chocolate chips in 1 tablespoon of flour before folding them into the batter. This prevents them from sinking to the bottom.
✔️ Fill Cupcake Liners Properly
- Fill each ⅔ full to allow space for rising. Overfilling can cause the batter to spill over.
✔️ Bake at the Right Temperature
- Bake at 350°F (175°C) for 18-22 minutes.
- A toothpick inserted into the center should come out clean or with a few moist crumbs.
✔️ Avoid Overbaking
- Overbaked cupcakes turn out dry. Check for doneness at the 18-minute mark by lightly pressing the top—if it springs back, they’re ready.
✔️ Let Cupcakes Cool Properly
- Let them cool in the muffin pan for 5 minutes before transferring to a wire rack.
- Cooling too long in the pan can cause soggy bottoms due to trapped steam.
5. Frosting Options
While chocolate frosting pairs perfectly with these cupcakes, here are some other delicious options:
✔️ Classic Vanilla Buttercream
- A light and fluffy buttercream that complements the chocolate chips.
- Made with butter, powdered sugar, vanilla extract, and heavy cream.
✔️ Cream Cheese Frosting
- Adds a slightly tangy contrast to the sweetness.
- Made with cream cheese, butter, powdered sugar, and vanilla.
✔️ Chocolate Ganache Drizzle
- For a rich, glossy finish, drizzle melted chocolate ganache over the cupcakes.
- Made with semi-sweet chocolate and heavy cream.
✔️ Whipped Cream Frosting
- A lighter option that enhances the cupcake’s sweetness without overpowering it.
6. Storing and Freezing
✔️ How to Store Chocolate Chip Cupcakes
- Keep cupcakes in an airtight container at room temperature for up to 3 days.
- If frosted, store them in the fridge to maintain freshness.
✔️ Can You Freeze Chocolate Chip Cupcakes?
✅ Yes! Cupcakes can be frozen for up to 3 months.
How to Freeze Cupcakes:
- Let cupcakes cool completely before freezing.
- Wrap each cupcake individually in plastic wrap.
- Place wrapped cupcakes in a zip-top freezer bag or airtight container.
- Label with the date and store in the freezer.
How to Thaw & Serve Frozen Cupcakes:
- Unfrosted cupcakes: Let them sit at room temperature for 30 minutes before frosting.
- Frosted cupcakes: Thaw in the fridge overnight and bring to room temperature before serving.
7. Nutritional Information
Each chocolate chip cupcake (without frosting) contains approximately:
| Nutrient | Amount per Cupcake |
|---|---|
| Calories | 190 kcal |
| Carbohydrates | 28g |
| Protein | 3g |
| Fat | 8g |
| Saturated Fat | 3g |
| Cholesterol | 20mg |
| Sodium | 90mg |
| Sugar | 18g |
Note: Nutrition values vary based on ingredients and frosting choices.
8. Frequently Asked Questions
1. How full do you fill cupcake liners?
Fill each cupcake liner ⅔ full to allow room for rising. Overfilling may cause the batter to overflow, while underfilling results in flat cupcakes.
2. What are the ingredients in Little Bites Chocolate Chip Cupcakes?
Little Bites cupcakes contain enriched flour, sugar, eggs, chocolate chips, vegetable oil, leavening agents, and preservatives to maintain freshness.
3. What is the secret to moist cupcakes?
For extra moist cupcakes:
- Use oil instead of butter (or a mix of both).
- Don’t overmix the batter—stir just until combined.
- Use buttermilk or yogurt to add richness and moisture.
- Don’t overbake—check for doneness at 18 minutes.
4. How are Little Bites so moist?
Little Bites cupcakes stay soft because they contain vegetable oils, emulsifiers, and moisture-retaining ingredients. Their sealed packaging also helps preserve freshness.
5. What makes Little Bites so good?
- Soft, fluffy texture
- Perfect balance of sweetness
- Moist and rich chocolate flavor
- No artificial colors or high-fructose corn syrup
6. Do cupcakes need liners?
Cupcake liners are not required, but they:
✅ Prevent sticking
✅ Make cleanup easier
✅ Help cupcakes hold their shape
If not using liners, grease the muffin pan well with butter or non-stick spray.
7. What not to do when making cupcakes?
❌ Overmix the batter – Leads to tough, dense cupcakes.
❌ Overbake – Dries them out.
❌ Skipping room temperature ingredients – Can lead to uneven texture.
❌ Not using the correct flour measurement – Too much flour makes them dry.
8. Are cupcakes better with water or milk?
Milk is better because it adds richness and moisture. Water can be used in a pinch but will result in less flavorful cupcakes.
9. Can I use baking soda instead of baking powder?
Not directly. Baking soda requires an acid (like buttermilk or vinegar) to activate. If substituting, use ¼ teaspoon baking soda per 1 teaspoon of baking powder, plus an acidic ingredient.
