Indulge in these decadent Chocolate Chip Heaven Cupcakes! Moist vanilla cupcakes loaded with mini chocolate chips and topped with a rich and creamy vanilla buttercream frosting. These cupcakes are perfect for any chocolate chip lover and are guaranteed to impress at any gathering or special occasion.
Ingredients:
For the Cupcakes:
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup whole milk
- 1 cup mini chocolate chips (plus more for garnish)
For the Frosting:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 2 tablespoons heavy cream
- 1 teaspoon vanilla extract
- Mini chocolate chips for garnish
Step-by-Step Instructions:
1. Prepare the Cupcakes:
- Preheat your oven to 350°F (175°C) and line a 12-cup muffin pan with cupcake liners.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a large bowl, cream the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients to the wet mixture, alternating with the milk, and mix until just combined.
- Gently fold in the mini chocolate chips.
- Divide the batter evenly between the cupcake liners, filling each about 2/3 full.
2. Bake the Cupcakes:
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
3. Prepare the Frosting:
- In a large bowl, beat the softened butter until creamy.
- Gradually add the powdered sugar, one cup at a time, beating on low speed.
- Add the heavy cream and vanilla extract, and continue beating until the frosting is light and fluffy.
4. Frost the Cupcakes:
- Once the cupcakes are completely cooled, pipe or spread the frosting generously on top.
- Garnish with extra mini chocolate chips for a beautiful finish.
Tips for Chocolate Chip Heaven Cupcakes:
- Room Temperature Ingredients:
Ensure your butter and eggs are at room temperature for the fluffiest cupcakes. - Prevent Chocolate Chips from Sinking:
Toss your mini chocolate chips in a tablespoon of flour before folding them into the batter to prevent them from sinking to the bottom of the cupcakes. - Storage:
Store the frosted cupcakes in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days. Let them come to room temperature before serving for the best texture.
FAQs About Chocolate Chip Heaven Cupcakes:
Can I use regular-sized chocolate chips instead of mini chocolate chips?
Yes, you can, but mini chocolate chips distribute more evenly in the batter and ensure that each bite has the perfect amount of chocolate.
Can I freeze the cupcakes?
Yes, you can freeze the unfrosted cupcakes for up to 2 months. Wrap them tightly in plastic wrap and store them in a freezer-safe container. Thaw them at room temperature and frost before serving.
What’s the best way to make the frosting extra creamy?
Be sure to beat the butter well before adding the powdered sugar and cream. Adding a little more heavy cream can make the frosting even creamier and lighter.
Can I add cocoa powder to make chocolate cupcakes?
Yes! You can substitute ¼ cup of flour with cocoa powder to turn these into chocolate chip chocolate cupcakes for an extra rich treat.
These Chocolate Chip Heaven Cupcakes are a delightful combination of moist, fluffy vanilla cake and rich, chocolatey bites. The creamy buttercream frosting takes them to the next level, making them the perfect treat for any celebration or indulgent snack. Whether you’re making them for a party or enjoying them on your own, they’re sure to be a hit!
