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Chocolate Chip Cupcakes with Vanilla Buttercream Frosting Recipe

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4.4 from 12 reviews

Delight in these moist and fluffy Chocolate Chip Cupcakes topped with creamy vanilla buttercream icing and a sprinkle of chocolate chips, optionally garnished with mini chocolate chip cookies for an extra touch of sweetness. Perfect for any occasion, these cupcakes combine a classic vanilla base with rich chocolate chips for a crowd-pleasing treat.

Ingredients

Cupcake Batter

  • 1½ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon kosher salt
  • 1¼ cup granulated sugar
  • ½ cup vegetable oil
  • ½ cup milk
  • 2 large eggs
  • 1 teaspoon vanilla bean paste
  • 1 cup semisweet chocolate chips (divided)

Buttercream Icing

  • ½ cup unsalted butter (room temperature, 1 stick)
  • 2½ cups powdered sugar
  • 1 teaspoon vanilla bean paste
  • 1 tablespoon milk
  • Mini chocolate chip cookies (optional, for topping)

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) and line a 12-count cupcake tin with paper liners or spray it with nonstick spray to prepare for baking.
  2. Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, and kosher salt ensuring they are well combined.
  3. Beat Wet Ingredients: In a separate large bowl, use a hand or stand mixer with a paddle attachment to beat the sugar and vegetable oil until the mixture is light and frothy.
  4. Add Milk, Eggs, and Vanilla: Gradually add the milk, eggs, and vanilla bean paste to the sugar and oil mixture, beating until smooth and foamy.
  5. Combine Wet and Dry: Add the dry ingredient mixture to the wet ingredients in three additions, beating after each addition until the batter is smooth and fully incorporated.
  6. Fold in Chocolate Chips: Gently fold in half of the semisweet chocolate chips to evenly distribute them without overmixing.
  7. Fill Cupcake Tin: Evenly divide the batter among the cupcake liners, filling each about 2/3 full to allow room for rising.
  8. Bake Cupcakes: Bake in the preheated oven for 18-20 minutes or until the tops are lightly browned and a toothpick inserted in the center comes out clean.
  9. Cool Cupcakes: Allow cupcakes to cool in the pan for 5-10 minutes before transferring them to a wire rack to cool completely.
  10. Prepare Buttercream Icing: While cupcakes bake and cool, beat the softened butter using a hand or stand mixer with a whisk attachment until smooth and creamy.
  11. Add Powdered Sugar: Gradually incorporate the powdered sugar into the butter until fully mixed and fluffy.
  12. Add Vanilla and Milk: Mix in vanilla bean paste and milk until the icing reaches a smooth, pipeable consistency.
  13. Pipe Icing: Once cupcakes are completely cool, pipe the buttercream icing on top using a piping bag or spatula.
  14. Decorate: Garnish the frosted cupcakes with the remaining semisweet chocolate chips and optionally place mini chocolate chip cookies on top for an extra decorative and tasty touch.

Notes

  • Ensure butter is at room temperature for a smooth buttercream icing.
  • Do not overmix the batter after adding the dry ingredients to keep cupcakes tender.
  • For a more intense chocolate flavor, try using bittersweet chocolate chips or a mix of chocolate varieties.
  • Mini chocolate chip cookies are optional but add a charming and crunchy topping.
  • Store cupcakes in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

Find it online: https://yumntasty.com/chocolate-chip-cupcakes-with-vanilla-buttercream-frosting-recipe/