These chocolate chip cupcakes with chocolate frosting are the perfect combination of vanilla & chocolate. Fluffy, buttery vanilla cupcakes. Chocolate chips. AND chocolate buttercream.
For the Chocolate Chip Cupcakes
1 1/2cupcake flour, not self rising, all-purpose flour works too
1/2cupunsalted butter, room temperature
3/4cupgranulated sugar, plus 2 tablespoons
1/2cupbuttermilk, 1%, 2% or whole milk work too
1/2cupmini chocolate chips
For the Chocolate Frosting
3/4cupunsalted butter, softened
2/3cupcocoa powder, sifted
3-4cupspowdered sugar, sifted
4-6tablespoonswhipping cream or heavy cream
1/3cupmini 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.