Description
Deliciously moist chocolate chip cupcakes topped with a rich chocolate buttercream frosting, perfect for satisfying your sweet tooth!
Ingredients
Scale
- 170g unsalted butter, softened
- 200g white granulated sugar
- 200g light brown sugar, packed
- 3 large eggs, room temperature
- 342g cake flour
- 3g ground cinnamon
- 12g baking powder
- 3g salt
- 242g full-fat sour cream
- 8g vanilla extract
- 121g whole or 2% milk
- 68g vegetable oil (canola preferred)
- 170g mini chocolate chips
- 226g unsalted butter, softened (for frosting)
- 690g powdered sugar
- 70g unsweetened cocoa powder, sifted
- 72g milk, adjusted for desired consistency
- 8g vanilla extract (for frosting)
- 3g salt (for frosting)
Instructions
- Preheat the oven to 325°F (165°C). Place cupcake liners into cupcake pans.
- In a separate bowl, combine cake flour, baking powder, cinnamon, and salt. Whisk for 30 seconds to blend and set aside.
- In another bowl, combine sour cream, vanilla extract, vegetable oil, and milk. Stir and set aside.
- Add butter to mixing bowl and mix on low to medium speed until smooth. Slowly add the white and brown sugar, mixing on medium speed until the mixture becomes light and fluffy, approximately 3 minutes.
- Add eggs one at a time, mixing after each addition until the yolk is blended into the mixture.
- With the mixer on low speed, alternate adding the dry ingredients and the wet ingredients, beginning and ending with the dry ingredients. Scrape down the sides of the bowl as needed and mix until just combined.
- Fold mini chocolate chips into the batter.
- Fill the cupcake liners with approximately ¼ cup of batter each.
- Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean or with a few moist crumbs attached.
- For the frosting, mix butter on low to medium speed until smooth. Blend in vanilla extract. Add powdered sugar, salt, and cocoa powder. Gradually incorporate most of the milk and mix on low speed, increasing to medium speed until smooth. Add more milk if too thick or powdered sugar if too soft.
- Once the cupcakes have cooled completely, decorate by piping frosting onto each cupcake using a 1M piping tip. Optionally, top each with a mini chocolate chip cookie.
Notes
- Ensure all ingredients are at room temperature before starting.
- For best results, do not overmix the batter.
- Store the cupcakes in an airtight container to maintain moisture.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 350
- Sugar: 30g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg