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Easy Chocolate Chip Cupcakes Recipe

Chocolate Chip Cupcakes

If you're looking for a delightful treat that combines the rich and sweet flavors of chocolate with the soft, fluffy texture of cupcakes, then Chocolate Chip Cupcakes are your answer. These little wonders are perfect for any occasion, whether it's a birthday party, a cozy gathering with friends, or simply a sweet indulgence for yourself. Easy to make and deliciously satisfying, these cupcakes will have everyone reaching for seconds!
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 cupcakes
Course: Dessert
Cuisine: American
Calories: 200
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 cups all-purpose flour provides structure and texture
  • 1 tsp baking powder helps cupcakes rise
  • 0.5 tsp baking soda adds lift
  • 0.5 tsp salt balances sweetness
  • 0.5 cup unsalted butter softened
  • 1 cup granulated sugar sweetens the cupcakes
  • 2 large eggs adds moisture and binds
  • 1 tsp vanilla extract adds flavor
  • 0.5 cup milk keeps batter moist
  • 1 cup semi-sweet chocolate chips the star ingredient

Equipment

  • Muffin Tin
  • Cupcake liners
  • Mixing Bowls
  • Whisk
  • Spatula
  • Measuring cups and spoons
  • Toothpick or cake tester

Method
 

  1. Step 1: Preheat your oven to 350°F (175°C) and line your muffin tin with cupcake liners.
  2. Step 2: In a medium bowl, whisk together the dry ingredients: flour, baking powder, baking soda, and salt.
  3. Step 3: In a separate large bowl, cream the softened butter and sugar until light and fluffy.
  4. Step 4: Add the eggs one at a time, mixing well after each addition.
  5. Step 5: Stir in the vanilla extract until well combined.
  6. Step 6: Gradually add the dry ingredients and milk, alternating between the two, until just combined.
  7. Step 7: Fold in the chocolate chips gently with a spatula.
  8. Step 8: Fill each cupcake liner about two-thirds full with batter.
  9. Step 9: Bake for 18-20 minutes, checking for doneness with a toothpick.
  10. Step 10: Allow the cupcakes to cool in the pan for 5 minutes before transferring to a wire rack.

Notes

Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.