If you have a soft spot for moist, melt-in-your-mouth treats that effortlessly combine the comfort of classic chocolate and the charm of delicate cupcakes, you are going to adore this Chocolate Chip Cupcakes with Rich Chocolate Frosting Recipe. Picture biting into a tender crumb dotted with gooey mini chocolate chips, all crowned with a luxuriously smooth chocolate frosting that tastes like a dream come true. These cupcakes are the perfect balance of rich, sweet, and just a little bit indulgent, making them ideal for everything from casual afternoon snacks to celebrations where you want to impress without stress.
Ingredients You’ll Need
For this recipe, simplicity meets deliciousness in every ingredient. Each one plays a vital role in creating the perfect texture, flavor depth, and that irresistible moistness that keeps you coming back for more.
- 170g unsalted butter (softened): Provides richness and helps create a tender crumb.
- 200g white granulated sugar: Adds sweetness and helps with cupcake rise.
- 200g light brown sugar (packed): Brings a subtle caramel flavor and extra moisture.
- 3 large eggs (room temperature): Act as a natural binder and add structure.
- 342g cake flour: Ensures a soft, delicate texture that’s not too dense.
- 3g ground cinnamon: Introduces a gentle warmth that complements the chocolate beautifully.
- 12g baking powder: Helps the cupcakes rise perfectly light and fluffy.
- 3g salt: Balances sweetness and enhances all flavors.
- 242g full-fat sour cream: Adds moisture and a little tangy complexity for depth.
- 8g vanilla extract: Elevates the flavor with a warm, sweet aroma.
- 121g whole or 2% milk: Keeps batter smooth and tender.
- 68g vegetable oil (canola preferred): Boosts moistness without greasiness.
- 170g mini chocolate chips: For little bursts of melted chocolate in every bite.
- 226g unsalted butter (softened, for frosting): Creates a rich, creamy base for the frosting.
- 690g powdered sugar: Perfect for sweetness and structure in the frosting.
- 70g unsweetened cocoa powder (sifted): Gives the frosting its deep, rich chocolate flavor.
- 72g milk (adjust for frosting consistency): Helps achieve a smooth, pipeable texture.
- 8g vanilla extract (for frosting): Enhances the chocolate with a touch of sweetness.
- 3g salt (for frosting): Balances the sweetness and intensifies chocolate flavor.
How to Make Chocolate Chip Cupcakes with Rich Chocolate Frosting Recipe
Step 1: Preparation
Kick things off by preheating your oven to 325°F (165°C). Line your cupcake pans with liners so your cupcakes bake evenly and are easy to remove later.
Step 2: Mix Dry Ingredients
In a bowl, whisk together cake flour, baking powder, cinnamon, and salt. This combination ensures your cupcakes have the perfect rise, subtle spice, and no uneven pockets of leavening.
Step 3: Combine Wet Ingredients
In a separate bowl, stir together sour cream, vanilla extract, vegetable oil, and milk. This blend keeps your cupcakes incredibly moist and complements the rich chocolate flavors beautifully.
Step 4: Cream Butter and Sugars
Using a mixer, beat softened butter on low to medium speed until smooth. Gradually add white and brown sugars, then crank up to medium speed, beating for about 3 minutes until the mixture is light and fluffy. This step incorporates air that helps your cupcakes rise to perfection.
Step 5: Add Eggs
Add eggs one by one, making sure each is fully incorporated before adding the next. This builds structure and richness in your batter.
Step 6: Combine Everything
Alternately add the dry ingredients and wet ingredients to the butter mixture, starting and ending with dry ingredients. Use low mixer speed and don’t overmix—just blend until combined to keep your cupcakes tender.
Step 7: Fold in Mini Chocolate Chips
Gently fold in the mini chocolate chips for bursts of melty chocolate throughout your cupcakes.
Step 8: Fill Cupcake Liners
Divide the batter evenly by filling each cupcake liner with about ¼ cup of batter. This ensures uniform baking and ideal portion sizes.
Step 9: Bake
Bake for 18 to 20 minutes until a toothpick inserted in the center comes out clean or with a few moist crumbs. Remove from oven and cool completely.
Step 10: Make the Rich Chocolate Frosting
Beat softened butter until smooth, then mix in vanilla extract. Gradually add powdered sugar, salt, and sifted cocoa powder. Slowly pour in milk while mixing on low, then increase to medium speed until silky and smooth. Adjust milk or powdered sugar to get your desired frosting consistency.
Step 11: Frost and Decorate
Once cupcakes are completely cool, pipe the luscious frosting on top using a 1M tip. For extra fun, consider topping each cupcake with a mini chocolate chip cookie for added texture and charm.
How to Serve Chocolate Chip Cupcakes with Rich Chocolate Frosting Recipe
Garnishes
Adding a simple garnish can elevate the eating experience. Mini chocolate chips sprinkled over the frosting, a dusting of cocoa powder, or a tiny piece of dark chocolate adds a classy yet playful touch. Edible glitter or a light sprinkle of sea salt can also bring a delightful contrast in flavor and appearance.
Side Dishes
While these cupcakes are a star on their own, pairing them with fresh berries or a scoop of vanilla bean ice cream can create a lovely balance of richness and brightness. A light fruit salad with citrus notes offers a refreshing palate cleanser that complements the chocolate flavor perfectly.
Creative Ways to Present
For parties or special occasions, consider arranging the cupcakes on a tiered stand for a stunning display. You could also use decorative cupcake wrappers or toppers that match your theme. Another idea is to create cupcake jars by layering frosting and cupcake crumbs in clear containers for a portable, charming treat.
Make Ahead and Storage
Storing Leftovers
Store any leftover cupcakes in an airtight container at room temperature for up to 2 days to keep them soft and freshest. If your ambient temperature is warm, refrigeration for up to 4 days is best to maintain the integrity of the frosting.
Freezing
You can freeze unfrosted cupcakes wrapped tightly in plastic wrap and foil for up to 3 months. Thaw completely before frosting. Frosted cupcakes freeze best if individually wrapped and stored in an airtight container, but consume within 1 month for optimal taste.
Reheating
For that fresh-baked warmth, pop your cupcake in the microwave for about 10-15 seconds. Avoid overheating to prevent drying out the cupcake or melting the frosting too much. This quick step makes your chocolate chip cupcakes feel just out of the oven.
FAQs
Can I use regular chocolate chips instead of mini ones?
Absolutely! Regular chocolate chips work well, but mini chips distribute more evenly throughout the cupcake and tend to melt just right for a smoother texture.
Is sour cream necessary in this recipe?
Sour cream adds moisture and a slight tang that balances the sweetness and keeps cupcakes tender. You can substitute with Greek yogurt, but it might slightly alter the texture and flavor.
How do I make the frosting less sweet?
Adjust the amount of powdered sugar or add a pinch more salt to balance the sweetness. Using high-quality unsweetened cocoa powder also helps deepen the chocolate flavor without extra sugar.
Can I make these cupcakes dairy-free?
With some adaptations like using dairy-free butter, milk substitutes, and nondairy sour cream alternatives, you can create a dairy-free version. The texture may vary slightly, but the cupcakes will still be delicious.
What’s the best way to pipe the frosting?
A large star tip like the 1M creates beautiful swirls with a professional finish. Make sure your frosting is smooth and not too stiff or too runny for the best piping results.
Final Thoughts
These Chocolate Chip Cupcakes with Rich Chocolate Frosting Recipe bring together everything you want in a chocolate cupcake: moist, tender crumb, generous chocolate chips, and decadent frosting that’s just the right kind of rich. They’re not only a joy to bake but also a delight to share with friends and family—whether for a weekend treat or a special celebration. I encourage you to try this recipe and savor every chocolatey bite!
Print
Chocolate Chip Cupcakes with Rich Chocolate Frosting Recipe
- Total Time: 40 minutes
- Yield: 24 cupcakes 1x
Description
These moist and tender Chocolate Chip Cupcakes are a delightful treat, bursting with mini chocolate chips and topped with a rich, smooth cocoa frosting. Perfect for parties or an indulgent dessert, these cupcakes combine a delicate cinnamon hint with a creamy frosting that piping onto each cupcake enhances their visual appeal and taste.
Ingredients
Cupcake Batter
- 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 and Prepare Pans: Preheat the oven to 325°F (165°C). Line cupcake pans with cupcake liners to prepare for baking.
- Mix Dry Ingredients: In a bowl, combine cake flour, baking powder, ground cinnamon, and salt. Whisk these together for about 30 seconds to blend evenly and set aside.
- Mix Wet Ingredients (Except Eggs and Butter): In another bowl, mix sour cream, vanilla extract, vegetable oil, and milk until combined. Set aside.
- Cream Butter and Sugars: Using a mixer on low to medium speed, beat the softened butter until smooth. Gradually add both white and brown sugars, mixing on medium speed until the mixture is light, fluffy, and well combined, for around 3 minutes.
- Add Eggs: Incorporate eggs one at a time into the butter-sugar mixture, beating after each addition until fully blended.
- Combine Dry and Wet Ingredients: With the mixer on low, alternate adding the dry ingredients and the wet ingredients into the batter, starting and ending with the dry ingredients. Scrape down the sides of the bowl as needed and mix until just combined to avoid overmixing.
- Fold in Chocolate Chips: Gently fold mini chocolate chips into the batter ensuring they are evenly distributed.
- Fill Cupcake Liners: Spoon approximately ¼ cup of batter into each cupcake liner, filling evenly.
- Bake: Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center comes out clean or with a few moist crumbs attached.
- Prepare Frosting: Beat softened butter on low to medium speed until smooth. Blend in vanilla extract. Gradually add powdered sugar, salt, and sifted cocoa powder. Slowly incorporate most of the milk, mixing on low then medium speed until smooth. Adjust consistency by adding more milk if too thick or powdered sugar if too soft.
- Frost Cupcakes: Once cupcakes have completely cooled, pipe the cocoa frosting onto each cupcake using a 1M piping tip for an elegant finish. Optionally, top each cupcake with a mini chocolate chip cookie for added decoration and flavor.
Notes
- Ensure ingredients like eggs and butter are at room temperature for better mixing and texture.
- Do not overmix batter once wet and dry ingredients are combined to maintain cupcake tenderness.
- Use sifted cocoa powder in frosting to prevent lumps and ensure smooth texture.
- Adjust milk in frosting gradually to reach desired piping consistency.
- These cupcakes can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to 5 days.
- For a dairy-free version, substitute sour cream with a non-dairy yogurt and use dairy-free butter alternatives in both batter and frosting.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
