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
Chocolate Chip Cupcakes with Chocolate Frosting
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
- 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.
Double Chocolate Cupcakes
If you like a double dose of chocolate, try these moist chocolate cupcakes topped with creamy chocolate frosting!
Red Velvet Cupcakes
Perfect red velvet cupcakes topped with cream cheese frosting. Always a classic!
What am I doing wrong 😞
Cupcakes fall in when I take them out. Middle just sinks. Tried twice
Hi Nicole! It sounds like they aren’t baking long enough. Let them bake until you can gently push on the top of the cupcake and it bounces back.
I have made this chocolate chip cupcake recipe once before and they were fantastic! I have a question because I want to make just plain vanilla cupcakes for a project I’m doing and I would like to use this recipe but omit the chocolate chips. It might seem like a silly question but since I really liked how the cupcakes came out the first time I made them, I’d like to use the same recipe again so do you think I can make this recipe for vanilla cupcakes without the chocolate chips?
Hi Cathy! Yes, absolutely! Enjoy!
Do these cupcakes need to go in the frig once they are frosted? They look beautiful and I do not want the frosting to melt or fall.
Hi Kathryn! If you aren’t going to be serving them shortly after frosting them, then I would keep them in the refrigerator. Pull them out about a half hour before serving. Enjoy!!
Thank you for this amazing recipe! I made it without the frosting and my family devoured them and are begging for more. This recipe is definitely a keeper! I will say I only had salted butter on hand so I used that and simply omitted the salt. Also, we only use whole wheat flour and the cupcakes still turned out amazing. And I baked them for the full 18 minutes and they turned out perfectly moist and heavenly 🙂
That is great to know! Thank you for the feedback Ally!
I made this two days too early! (long story over the mix up, but luckily they are not yet frosted) Will they keep ok unfrosted for two days in sealed container ? Should I freeze and then defrost? thanks for any tips!
Yes, they will be just fine for two days in an airtight container! Enjoy!
Your recipe for Chocolate Chip Cupcakes with Chocolate Frosting is outstanding! The Cupcakes are tender, moist, and light and the Chocolate Chips are a great addition. With the Chocolate Icing they are heavenly. I definitely will be using this recipe again. Thank you so much for sharing.
Xoxo! Thank you for the feedback! These are definitely a favorite in our house!
I haven’t baked in ages, and today I came across your recipe and decided to bake a batch for my toddler. She LOVED it, and so did I! Skipped the frosting, but the cupcakes were the perfect balance of sweetness and oh-so-melt in the mouth! Thanks so much for this recipe, definitely a keeper!
Welcome back to baking!! We love these cupcakes too! So glad you and your daughter loved them!
Can you turn this into a double layer cake?
Hey Jaine! Yes, follow the recipe just as written and then pour them into two 8 inch rounds. Bake them for 25 minutes at the same temperature listed. The frosting may need to be doubled or at least one and halfed to cover the whole cake. Enjoy!
I made these for my son’s birthday and OMG they are the best cupcakes ever! So moist and delicious! The frosting is to die for. Thank you for this recipe!
Yay!! I haven’t made these in a while. You have reminded me that I need to ASAP!
Hi! Is this recipe available in metric measurements?
Hi Aria! I’m so sorry! You’ll have to do the conversions yourself. There are several free conversion calculators online.
I doubled the recipe for the cupcakes and not the frosting and still had frosting left over. As far as the taste, they were just OK. I thought they were a little bland. Maybe more sugar or vanilla next time. I thought almond extract might even be good.
Almond extract would be a very delicious addition to this recipe! I’m sorry you didn’t enjoy them as is! That’s the great thing about baking…playing around with recipes to make them exactly how you want them!
Tried your recipe today. Awesome stuff! Friends loved it. Thank you!
Yay! We love to hear that! And thank you for leaving a comment!
Hi! I think the frosting directions is missing when to use the whipping cream/heavy cream. Or did I just overlook it somewhere?
You’ll beat in the whipping cream in step 3 of the frosting 🙂 I hope you love the cupcakes
Just so you know, I didn’t see anywhere in the directions that said to put the chocolate chips into the batter. I made them with 1/2 and 1/2 instead of milk and they turned out delicious.
Corrected that, thanks!
This looks yum. I need to make a birthday cake and Cupcakes. Have you tried this as a cake and found any issues?
Hi! A 24 cupcake recipe is used in 2 9″ pans for about 25-35 minutes or until a toothpick comes out clean.If it’s a 12 cupcake recipe you’ll want to double it. 🙂
Hey, these were amazingly moist and light – the buttermilk is an awesome addition! I live in Europe where it’s hard to get vanilla extract, so substituted 1 Tbs maple syrup instead which tasted great. We also don’t really have chocolate chips here so I usually just chop up a bar of chocolate – Lindt milk chocolate in this one. Having grown up with ‘baking chocolate’ it always seemed weird to use ‘good chocolate’ for baking, but I can only recommend it – quality in, quality out – and you can make the chunks any size you want. I didn’t have much time so did a simple ganache for the top and my daughter added sprinkles. They went to daycare with her to celebrate her 4th birthday this morning and the kids and staff all loved them. Thanks for that Fiona! 😀
I love all your improvising on these! Well done! I love the idea of adding chunks of yummy Lindt chocolate!! I’m so glad they were a hit with your daughter’s class!!
Just made these. They are a bit dense despite adding a bit extra milk. Otherwise the flavor is great and chocolate chips are a fun touch.
Thank you for the feedback!
Kimberly @ Berly’s Kitchen
These cupcakes look perfect! Yellow cupcakes with chocolate buttercream is a classic. Mini chocolates are a nice little bonus! Wish I had a batch of these about now. 🙂
I totally agree! I hope you make yourself a batch soon 🙂
Phillip || SouthernFATTY.com
Yessssss to the buttermilk. This southern boy can appreciate that addition. Makes a huge difference in bakes! Looks great.
I definitely agree with you on the buttermilk – it makes such a difference!
They look Delicious and you always have the prettiest swirls of frosting on your cupcakes. I guess my hands shake too much to get that lovely swirl.
Tossing chocolate chips, raisins, etc. in just a little flour or a bit of Dey cake mix will help suspend them in your batter. Now if your batter is too thin then the chips will still drop to the bottom. Then again, it also depends on name brand of chocolate chips. Don’t know if you noticed but some chips are heavier than others.
For me; I do use the mini chips quite often
I haven’t noticed but your tip totally makes sense as I’ve had some chips drop even though I tossed them in flour!
hey girl- this is right up my alley! Yummy for my tummy! I love chocolate to!