Chocolate Chip Cupcakes That Will Steal Your Heart!
Fluffy, moist cupcakes brimming with chocolate chips in every bite. An easy way to satisfy your sweet tooth, these chocolate chip cupcakes deliver rich flavor and bakery-style results right at home.
Equipment
- Muffin tin and paper liners
- Mixing bowls (2)
- Whisk or electric mixer
- Measuring cups and spoons
- Rubber spatula (for folding ingredients)
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup unsalted butter softened
- 2 large eggs
- ¾ cup milk whole or low-fat
- 1 teaspoon vanilla extract
- 1 cup chocolate chips semi-sweet
(Optional)
½ cup mashed banana (for banana chocolate chip cupcakes)
2 tablespoons cocoa powder (for a chocolate chocolate chip cupcake recipe)
Instructions
- Preheat oven to 350°F (175°C) and line a muffin tin with paper liners.
- In one bowl, whisk together flour, baking powder, and salt.
- In another bowl, cream softened butter and sugar until fluffy.
- Beat in eggs and vanilla extract until well combined.
- Alternate adding dry ingredients and milk, mixing gently after each addition.
- Fold in chocolate chips (and any optional add-ins if desired).
- Fill liners about ⅔ full and bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in the tin for 5 minutes, then transfer cupcakes to a wire rack to cool completely.
Notes
These cupcakes can be adapted for dietary needs or personal tastes—try using plant-based milk, subbing the butter for oil, or adding mashed banana for a fruity twist.