Description
Delightful chocolate chip cupcakes offering a perfect balance of tender vanilla cake with rich chocolate chips, perfect for gatherings or sweet indulgence at home.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon fine salt
- 1/2 cup unsalted butter, softened (1 stick)
- 3/4 cup granulated sugar
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 1/2 cup milk, at room temperature
- 1 cup chocolate chips, semisweet or milk
Instructions
- Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
- Whisk together the flour, baking powder, and salt in a medium bowl.
- Cream the butter and sugar in a large bowl until light and fluffy, about 2 to 3 minutes.
- Add the eggs one at a time to the butter mixture, mixing well, then stir in the vanilla extract.
- With the mixer on low, alternately add the dry ingredients and milk to the batter, starting and ending with the dry ingredients.
- Toss chocolate chips with a teaspoon of flour and gently fold them into the batter.
- Divide batter evenly among the muffin tin and bake for 18 to 20 minutes, until a toothpick comes out clean.
Notes
Store in an airtight container at room temperature for up to three days. Toss chocolate chips in flour to prevent sinking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
Nutrition
- Calories: Approximately 200 per cupcake
- Sodium: 100 mg per serving
- Protein: 3 grams per serving