The Ultimate Chocolate Chip Cupcake Recipe: Perfectly Moist & Delicious

Are you ready to bake the most amazing chocolate chip cupcakes? This recipe delivers perfectly moist, intensely chocolatey cupcakes, studded with generous chunks of chocolate chips. Forget store-bought – these homemade treats are a guaranteed crowd-pleaser!

Ingredients You'll Need:

This recipe yields about 12 standard-sized cupcakes.

For the Cupcakes:

• 1 ½ cups (190g) all-purpose flour
• ¾ cup (60g) unsweetened cocoa powder
• 1 ½ teaspoons baking soda
• ¾ teaspoon baking powder
• ¾ teaspoon salt
• 1 cup (2 sticks) unsalted butter, softened
• 1 ¾ cups (350g) granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup (240ml) buttermilk
• 1 cup (170g) chocolate chips

For the Chocolate Buttercream Frosting:

• 1 cup (2 sticks) unsalted butter, softened
• 3-4 cups (360-480g) powdered sugar
• ½ cup (60g) unsweetened cocoa powder
• ½ cup (120ml) milk
• 1 teaspoon vanilla extract

Step-by-Step Instructions:

Making the Chocolate Chip Cupcakes:

1. Preheat & Prep: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
2. Dry Ingredients: In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt. This ensures even distribution and prevents lumps.
3. Cream Butter & Sugar: In a separate bowl, cream together the softened butter and sugar until light and fluffy. This is crucial for a tender crumb. Use an electric mixer for best results.
4. Add Eggs & Vanilla: Beat in the eggs one at a time, then stir in the vanilla extract.
5. Combine Wet & Dry: Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined – don't overmix!
6. Fold in Chocolate Chips: Gently fold in the chocolate chips. Overmixing will develop gluten and result in tough cupcakes.
7. Fill the Liners: Fill each cupcake liner about ¾ full.
8. Bake: Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
9. Cool: Let the cupcakes cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.

Making the Chocolate Buttercream Frosting:

1. Beat the Butter: Beat the softened butter with an electric mixer until light and fluffy.
2. Add Sugar & Cocoa: Gradually add the powdered sugar and cocoa powder, alternating with the milk, and beat until smooth and creamy.
3. Add Vanilla: Stir in the vanilla extract.
4. Adjust Consistency: If the frosting is too thick, add more milk, one tablespoon at a time. If it's too thin, add more powdered sugar.

Frosting the Cupcakes:

Once the cupcakes are completely cool, frost them generously with the chocolate buttercream frosting. You can use a piping bag for a professional look, or simply spread the frosting with a knife.

Tips for Perfect Cupcakes:

• Room Temperature Ingredients: Using room temperature butter and eggs helps create a smoother batter and ensures even baking.
• Don't Overmix: Overmixing develops gluten, resulting in tough cupcakes. Mix just until the ingredients are combined.
• Proper Baking Time: Check for doneness with a toothpick. If it comes out with wet batter, bake for a few more minutes.
• Cooling is Key: Let the cupcakes cool completely before frosting to prevent the frosting from melting.

Serving Suggestions:

These delicious chocolate chip cupcakes are perfect for birthdays, parties, or any occasion! Serve them as is, or add sprinkles, chocolate shavings, or fresh berries for extra flair.

This recipe is sure to become a family favorite. Enjoy! Remember to share your baking creations using #ChocolateChipCupcakes on social media!