Julie Clark
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Chocolate Chip Cupcakes From Scratch
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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.
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.
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!
What we used to make cupcakes:
Cake Flour
Mini Chocolate Chips
Cupcake Pans
KitchenAid Stand Mixer
Recipe Adapted From: Mennonite Community Cookbook
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.
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
SUPERB!
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!!!!!
HOLY CHOCOLATE CHIPS!!! Thank you so much for creating this recipe. I have never tasted such an incredible cupcake in my entire life! Muah!!
Any idea why my cupcakes rose beautifully and then quickly sank upon cooling? they shrunk about a 1/4″ to 1/2″ from the top of the cupcake liner. Still taste good, but a little denser than I would have liked. Any suggestions are greatly welcome. I’d love to perfect this recipe. Thanks.
How do you get the topping to swirl like that?
Hi, this is a dumb question… I just want to make sure I do this right..
Do I sift the dry ingredients in a separate bowl or into the one with the sugar and butter?
I see to use a separate bowl for the milk mixture. I’m a bit confused sorry
Hi! I’m making these and I don’t have a stand up mixer???? Do you think you can use beaters?
Just made these cupcakes! They are amazing! Thanks
Hello!! This recipe has worked like a charm for me in the past but for some reason my chips are now sinking, I’m so upset! I’ve made them 3 times the passed 2 days trying to figure out why. I’ve gone over the recipe step by step again and STILL can’t figure it out. Any ideas what I could be going bc I’m totally not understanding this!
I always have an issue with my cupcakes getting too done on the bottom and sticking to the paper. I have my rack in the middle of the oven, and I bake at whatever temp is called for in the recipe which of course is usually 350 or 375.
I want to try this recipe fo my daughter’s birthday (maybe add a little pink coloring to the cake!) but I want to see if I can fix my cupcake baking issues. Any thoughts?
Hi, can you tell me if i want to do a chocolate version of this, how many tb of coco powder would be ideal ?
Can this be used as a layer cake also? I have problems keeping my chips from sinking in any chocolate chip cake recipe unless its a pound cake, even when they are coated in flour.
Hello…I will be making cupcakes in cones for my sons Birthday. Do you think this recipe will work as the batter? Thanks for the recipe!
Just made these with all my kids for my mom’s birthday, thank you!! Do these keep at room temp ( for how long?) or must they be refrigerated? Thanks so much!!!
What kind of oil do you use? Vegetable?
Just made these for my daughter’s birthday and they’re so good! Thanks for the great recipe 🙂
Madre mia que cupcakes!! Deben de estar buenisimos y están tan bonitos que dá pena comerselos
Besos