Chocolate Chip Cupcakes From Scratch

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.

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.

Chocolate Chip Cupcakes From Scratch

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.

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.

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.

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.Top these sweet things with our best ever chocolate buttercreamdark chocolate buttercream frosting our simply vanilla frosting. Impress friends with these homemade cupcakes!

What we used to make cupcakes:

Cake Flour
Mini Chocolate Chips
Cupcake Pans
KitchenAid Stand Mixer
Recipe Adapted From: Mennonite Community Cookbook

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.
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.

Chocolate Chip Cupcakes From Scratch

4.46 from 11 votes
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.
Servings 20
Prep Time 10 minutes
Cook Time 17 minutes
Total Time 27 minutes

Ingredients
 

  • 1/3 cup butter (at room temperature)
  • 1 cup sugar
  • 1 large egg at room temperature
  • 2 cups cake flour
  • 1/2 teaspoon salt
  • 2 1/2 teaspoons baking powder
  • 3/4 cup milk 2% or higher
  • 1 teaspoon vanilla
  • 3 tablespoons oil
  • 1 cup mini chocolate chips

Instructions
 

  • Preheat the oven to 350 degrees. Line muffin tins with cupcake liners.
  • In a stand mixer, cream together the butter and sugar. Beat for 2 minutes.
  • Add the egg and beat again.
  • Sift together the flour, salt and baking powder. Set aside.
  • In a separate bowl, mix together the milk, vanilla and oil.
  • Add the dry ingredients alternately with milk mixture.
  • Beat thoroughly after each addition.
  • Fold in the chocolate chips.
  • Fill the cupcake liners 2/3 full.
  • Bake for 16-17 minutes or until the top of the cupcake bounces back when you touch it.
  • Top with our favorite Chocolate Buttercream .

Nutrition

Calories: 184kcal | Carbohydrates: 25g | Protein: 2g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 19mg | Sodium: 99mg | Potassium: 78mg | Sugar: 16g | Vitamin A: 145IU | Vitamin C: 0.1mg | Calcium: 47mg | Iron: 0.3mg
Course Dessert
Cuisine American
Calories 184

 

About Lizzy T

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Comments

  1. This recipe might have worked for others. However, mine turned were not moist. They were a bit on the stiff side. This will probably be the last time I’ll bake using cake flour. It was a disappointment on my end. I just ended up eating them without frosting as to not waste food.

  2. 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.

    1. I’d continue to cook them. If you need to check them with a toothpick that would work too.

  3. 5 stars
    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!

  4. 3 stars
    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.

  5. Hi, i want to try this recipe but i don’t know what standard size you use? A cup can be anywhere between 180g to 250g, and table spoon sizes also vary… it would be very helpful if next to the ingredient you added the exact amount you put in so as to make sure people follow the recipe correctly. After all, baking is a more exact science than cooking😅

    1. We are working on adding in weights as we update recipes, so please bear with us. But in general, one of our cups of flour equals 130 grams.

  6. 5 stars
    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.
    Amazing, thanks.

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