Chocolate Chip Cupcakes
These chocolate chip cupcakes are the perfect spin on a traditional vanilla cupcake. They share the same ease in effort to make as vanilla cupcakes, but are packed with milk chocolate chips both inside the cupcake batter and on the buttercream frosting. Your kiddos (and you!) will love this recipe
Servings 13
Equipment
- Electric hand or stand mixer
- Medium Bowl
- Measuring Cups/ Spoons
Ingredients
- ¼ cup unsalted butter at room temperature
- ¼ cup vegetable oil
- ¾ cup granulated sugar
- 3 egg whites at room temperature
- ½ tablespoon pure vanilla extract
- 1½ cups cake flour
- ½ tablespoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cups buttermilk at room temperature
- ¾ cup milk chocolate chips
- 1 tablespoon all purpose flour
Instructions
- Preheat your oven to 325 degrees F.
- Sift flour, baking powder, baking soda and salt into a medium bowl. Set aside.
- Fill a cupcake tray with cupcake liners and set aside.
- In a small bowl, coat milk chocolate chips in all purpose flour. This prevents them from sinking to the bottom of the batter.
- Into the bowl of an electric mixer with the paddle attachment, beat butter and oil together for 3-4 minutes until they are completely unified.
- Slowly add sugar into the mixture and beat on medium to high speed until light and fluffy (about 1 minute)
- Scrape down the sides of the bowl. With the mixer on low speed add egg whites in one at a time followed by the vanilla.
- Beat on high until mixture is smooth and light in colour. With the mixer on low speed, add one third of the flour mixture into the bowl and mix until just combined.
- Scrape down the bowl and add one half of the butter milk and again mix until just combined. Repeat this process. Begin and end with the flour mixture. Do not over mix or your cake will become quite dense.
- Fold in chocolate chips.
- Distribute batter evenly into cupcake liners.
- Bake for 18 minutes or until a toothpick inserted into the centre of one cupcake comes out clean.
- Allow to cool for 2-3 minutes in cupcake tray before transfering to cooling rack.
- Cool completely before frosting. Read notes section below for Buttercream Frosting Recipe.
Notes
Find our Swiss Meringue Buttercream frosting recipe to ice your cupcakes.