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
Scale
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
