Description
Delight in these moist and tender Chocolate Chip Cupcakes, perfectly balanced with a hint of cinnamon and loaded with mini chocolate chips. Topped with a luscious cocoa buttercream frosting, these cupcakes are an irresistible treat for any occasion, combining rich flavors and a soft crumb for a perfect bite every time.
Ingredients
Scale
Cupcakes
- 170g unsalted butter, softened
- 200g white granulated sugar
- 200g light brown sugar, packed
- 3 large eggs, room temperature
- 342g cake flour
- 3g ground cinnamon
- 12g baking powder
- 3g salt
- 242g full-fat sour cream
- 8g vanilla extract
- 121g whole or 2% milk
- 68g vegetable oil (canola preferred)
- 170g mini chocolate chips
Frosting
- 226g unsalted butter, softened
- 690g powdered sugar
- 70g unsweetened cocoa powder, sifted
- 72g milk, adjusted for desired consistency
- 8g vanilla extract
- 3g salt
Instructions
- Preheat Oven and Prepare Pans: Preheat the oven to 325°F (165°C) and place cupcake liners into cupcake pans to ensure easy removal and even baking.
- Mix Dry Ingredients: In a separate bowl, whisk together the cake flour, baking powder, ground cinnamon, and salt for 30 seconds to evenly combine.
- Mix Wet Ingredients: In another bowl, stir together the full-fat sour cream, vanilla extract, vegetable oil, and milk until blended and set aside.
- Cream Butter and Sugars: Add the softened butter to a mixing bowl and beat on low to medium speed until smooth. Gradually add the white and brown sugar, mixing on medium speed until the mixture is light and fluffy, about 3 minutes.
- Add Eggs: Add eggs one at a time, mixing after each addition until fully incorporated into the batter.
- Combine Ingredients: On low speed, alternately add the dry ingredients and wet ingredients to the butter mixture, starting and ending with dry ingredients. Scrape down the sides and mix until just combined to avoid overmixing.
- Fold in Chocolate Chips: Gently fold the mini chocolate chips into the batter with a spatula to distribute evenly.
- Fill Cupcake Liners: Spoon approximately ¼ cup of batter into each cupcake liner, filling them evenly.
- Bake: Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Prepare Frosting: Beat the softened butter on low to medium speed until smooth. Mix in vanilla extract, then add powdered sugar, salt, and sifted cocoa powder. Gradually add milk, mixing on low speed and increasing to medium until creamy. Adjust with more milk or powdered sugar to achieve desired consistency.
- Frost Cupcakes: Once cupcakes have cooled completely, pipe frosting onto each cupcake using a 1M piping tip. Optionally, top with mini chocolate chip cookies for decoration.
Notes
- Ensure eggs are at room temperature for better incorporation and fluffiness.
- Do not overmix the batter to keep cupcakes tender.
- Adjust milk in frosting gradually to avoid a runny or too stiff consistency.
- Cupcakes can be stored in an airtight container for up to 3 days at room temperature or refrigerated for up to a week.
- Mini chocolate chip cookies used as toppings are optional but add a charming appeal and extra texture.
