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Make your own chocolate chip cupcakes from scratch! Anyone can make these simple white cupcakes that are light and moist with bits of chocolate inside.
I know we’re in that summer season when no one likes to turn on their ovens, but I’ve got a new cupcake recipe for you. This recipe has been in the works for a few months now. I started it back in that terribly rainy, Ohio spring that we had. And, well, if you live in Ohio, you know as well as I do that the rainy weather hasn’t really left!
I can’t complain too much. We’ve had some beautiful, picture-perfect days that are just right for ice cream pie and no bake icebox pies. But when those dreary, rainy days come, you can bet I’ve got the oven going, testing recipes just for you!
This is yet another of our tries at homemade cupcakes. I fell in love with our white cream cupcakes this past winter because they don’t have oil or butter inside, but are fluffy and moist.
So what is special about these chocolate chip cupcakes? This recipe is more traditional, made with egg, milk, butter and oil for the ultimate in moistness. They’re made with cake flour, which I’ve found is so important when making cakes from scratch. Why use cake flour instead of all-purpose flour? Cake flour is finely milled and low in gluten. This creates a fine, light, soft crumb. The ideal cake texture.
You’ll want to make sure the butter, egg and milk are at room temperature when you mix together the batter. This ensures that the batter will be smooth. If you add cold ingredients, the butter could harden and look lumpy or curdled. Room temperature ingredients take a little bit of planning ahead. Or if you’re like me and are terrible at planning ahead, you can soften the butter in the microwave, place the egg in a bowl of warm water for 5 minutes, and put the milk in the microwave for just a few seconds to take the chill off.
Remember my favorite way to test to see if a cake is done. Touch the center of the cupcake. When it is done, it should bounce back. This means the cake is light and springy.
Just the way you want a cupcake.
Top these sweet things with our best ever chocolate buttercream, dark chocolate buttercream frosting our simply vanilla frosting. Impress friends with these homemade cupcakes!
Mini Chocolate Chips
KitchenAid Stand Mixer
Recipe Adapted From: Mennonite Community Cookbook
Just because I have some in the fridge, do you think buttermilk would work instead of milk (maybe with 1/4 t. baking soda)? The cupcakes sound delicious and I was looking for a recipe w/chocolate chips so this is perfect.
salted or unsalted butter in your recipes?
Delicious, light crumb! Made these for my children, left off the frosting, and they are a perfect sweet treat. Thank you so much!
Tried this recipe and followed instructions with absolutely no changes. Came out incredibly delicious, perfectly scrumptious! Wish I had found this recipe long ago! Love it!!!!!
Hi, can you tell me if i want to do a chocolate version of this, how many tb of coco powder would be ideal ?
Madre mia que cupcakes!! Deben de estar buenisimos y están tan bonitos que dá pena comerselos
Very moist, soft and delicious cupcake recipe. Everyone’s favorite❤️
i like chocolate chip cupcakes
They turned out delicious, and I made them with gluten free flour! I also substitute the sugar – half is brown sugar, half is Stevia (which comes equivalent to sugar) for even better nutrition.
They are moist and delicious. The only problem for me is that the we’re doing light, they fell apart a bit.
Just made these cupcakes. My chocolate chips didnt sink which was a plus.. they are a little dry and the bottom of the cupcake liners are really greasy.. too bad the grease couldn’t have stayed in the cupcake to make it moist.
Literally the best cupcakes ever! I loved the texture, the taste, they were fluffy, the icing was delicious. Amazing, my friends really enjoyed them too. Thank you, will definitely be making these again soon!
I baked for 20 mins and they were still raw in middle… Do I just let them continue cooking on their own or keep cooking. They do bounce back but they are gooey. U never specified if u should check with a toothpick or not.
What is the yield on these – 12 or 24?
HOLY CHOCOLATE CHIPS!!! Thank you so much for creating this recipe. I have never tasted such an incredible cupcake in my entire life! Muah!!