Chocolate Chip Cupcakes with Chocolate Frosting
These chocolate chip cupcakes with chocolate frosting are the perfect combination of vanilla & chocolate. Fluffy, buttery vanilla cupcakes. Chocolate chips. AND chocolate buttercream.
Can You Freeze Frosted Cupcakes?
When cool, frost with buttercream icing.
After about six hours, the buttercream will be frozen.
Remove the cake or cupcakes from the freezer and wrap with plastic wrap.
You can keep a frosted cake or cupcakes in the freezer for up to three months.
But, other icings like cooked or boiled frosting don’t freeze well.
Now, it’s no secret that I love chocolate. Double chocolate cookies, gooey chocolate brownies – I’m obsessed. But when it comes to cakes and cupcakes, I actually prefer vanilla. There’s just something about the soft crumb, and buttery flavor that makes them my favorite.
Can You Bake Cupcakes Without the Paper Liners?
Yes, you can bake cupcakes without the cupcake liners.
Just use pan spray or oil and flour the muffin tins before baking.
Hi there! It’s Fiona stopping in from Just So Tasty, and today we’re making chocolate chip cupcakes with chocolate frosting. They’re fluffy, perfectly soft vanilla cupcakes dotted with mini chocolate chips and swirled with the creamiest chocolate buttercream.
AKA cupcake heaven.
So for me – these chocolate chip cupcakes are the perfect combination. Not too sweet and just enough chocolate 😉
How to Make Chocolate Chip Cupcakes
These cupcakes use a delicious vanilla cupcake base. They’re light, fluffy, and perfectly moist for a few key reasons:
- We start by creaming together the butter & sugar for a fluffier texture
- 2 eggs for tenderness
- Cake flour for a more delicate crumb
- Buttermilk for moisture
Then make sure you use mini chocolate chips instead of regular sized. Regular size chocolate chips can sink to the bottom since they’re heavier – but minis work perfectly.
Then for the Chocolate Frosting
Then each cupcake is topped with creamy, super smooth chocolate frosting. The recipe uses butter, cocoa powder, powdered sugar, and whipping cream (plus a little vanilla & salt) – so there’s nothing fancy. Just make sure to sift the cocoa powder and powdered sugar first to avoid lumps in the frosting.
I definitely recommend using whipping cream or heavy cream instead of milk when making chocolate frosting. Cream gives…. well, the creamiest flavor. Plus, it ensures your frosting is thick and fluffy.
I frosted the cupcakes using a piping bag and a 1M tip, then sprinkled a few extra chocolate chips on top of each cupcake.
These chocolate chip cupcakes with chocolate frosting are the perfect thing if you can’t decide between chocolate & vanilla. And if you’re looking for a cupcake recipe that won’t disappoint – then this one’s for you!
Chocolate Chip Cupcakes with Chocolate Frosting
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Chocolate Chip Cupcakes with Chocolate Frosting
Ingredients
For the Chocolate Chip Cupcakes
- 1 1/2 cup cake flour not self rising, all-purpose flour works too
- 2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter room temperature
- 3/4 cup granulated sugar plus 2 tablespoons
- 2 tsp vanilla extract
- 2 large eggs
- 1/2 cup buttermilk 1%, 2% or whole milk work too
- 1/2 cup mini chocolate chips
For the Chocolate Frosting
- 3/4 cup unsalted butter softened
- 2/3 cup cocoa powder sifted
- 3-4 cups powdered sugar sifted
- 1 tsp vanilla extract
- 1/4 tsp salt
- 4-6 tablespoons whipping cream or heavy cream
- 1/3 cup mini chocolate chips
Instructions
- Make the Cupcakes
- Preheat the oven to 350F degrees, and line a muffin pan with muffin papers. (You'll end up with 12-14 cupcakes total).
- In a medium bowl whisk together the flour, baking powder & salt.
- Then in a large bowl beat together the butter and sugar until fluffy. Then beat in the vanilla extract and eggs.
- With the mixer on low speed, carefully add in about 1/3 of the flour mixture followed by about 1/3 of the milk. Repeat with the rest of the flour and the milk until everything is mixed together and gently fold in chocolate chips.
- Spoon the batter into the prepared muffin pan, filling each about 2/3 full.
- Bake in the preheated oven for 15-18 minutes, or until an inserted toothpick comes out clean. Allow the cupcakes to cool in the pan for 5-10 minutes, then remove and continue cooling on a wire rack.
- Make the Chocolate Frosting
- In a large bowl using an electric mixer, beat the butter until fluffy.
- Then turn the mixer to low speed and beat in 2 cups of the powdered sugar, followed by the cocoa powder. Then mix in the vanilla extract and salt.
- Beat in the remaining powdered sugar about 1/2 cup at a time, alternating with 1-2 tablespoons of whipping cream at a time until the desired consistency and sweetness is reached.
- Frost the cooled cupcakes using a knife or a piping bag (I used a 1M tip), then decorate with mini chocolate chips.
Notes
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