Why do my chocolate chips sink to the bottom?

If your chocolate chips keep sinking, it’s likely because the batter is too thin or the chips are too heavy. Tossing the chocolate chips in a tablespoon of flour before adding them to the batter helps them stay evenly distributed. Using mini chocolate chips also prevents sinking.

Can I make these cupcakes without eggs?

Yes! If you need an egg-free version, try using: ¼ cup unsweetened applesauce per egg 1 tablespoon ground flaxseed + 3 tablespoons water per egg (let sit for 5 minutes)

How do I get my cupcakes extra fluffy?

For soft, fluffy chocolate chip cupcakes , make sure to Use room-temperature ingredients so they mix smoothly and to avoid overmixing the batter . Stir until just combined. Also Measure flour correctly using the spoon-and-level method to avoid dense cupcakes.

What’s the best way to store frosted cupcakes?

If you’re storing frosted cupcakes, place them in a deep airtight container to prevent the frosting from getting smudged. Keep them at room temperature for up to 2 days or refrigerate for up to 5 days . Just remember to let them come to room temperature before serving for the best flavor and texture.

Chocolate Chip Cupcakes: The Best 10/10 Fluffy Treat!

Description

These homemade chocolate chip cupcakes are soft, moist, and filled with melty chocolate chips. Topped with a rich chocolate buttercream, they’re perfect for birthdays, holidays, or any sweet craving!

Ingredients

Scale

For the Cupcakes:

2 ¾ cups all-purpose flour
2 ½ teaspoons baking powder
½ teaspoon salt
¾ cup salted butter, softened
1 ¾ cups granulated sugar
4 large eggs
2 teaspoons vanilla extract
1 ½ cups whole milk
1 ½ cups mini chocolate chips

For the Chocolate Buttercream:

1 cup (2 sticks) unsalted butter, softened
3 ½ cups powdered sugar, sifted
½ cup unsweetened cocoa powder
½ teaspoon salt
2 teaspoons vanilla extract
4 tablespoons whole milk

Instructions

For the Cupcakes:

Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
In a bowl, whisk together flour, baking powder, and salt. Set aside.
In a large bowl, beat butter and sugar until light and fluffy.
Add eggs one at a time, mixing well after each. Stir in vanilla.
Alternately add dry ingredients and milk, beginning and ending with flour. Mix just until combined.
Fold in chocolate chips.
Fill cupcake liners ¾ full and bake for 18-20 minutes or until a toothpick inserted comes out clean.
Let cool for 5 minutes, then transfer to a wire rack to cool completely.

For the Buttercream:

Beat softened butter until smooth (about 2 minutes).
Gradually mix in sifted powdered sugar and cocoa powder.
Add salt, vanilla, and 2 tablespoons of milk, beating for 2 more minutes.
Adjust consistency with remaining milk if needed.
Pipe or spread onto cooled cupcakes and enjoy!

Notes

Toss chocolate chips in flour before adding them to prevent sinking.
Use room-temperature ingredients for the best texture.
Store at room temperature for 2 days or refrigerate for up to 5 days.

Prep Time: 20 minutes
Cook Time: 18 minutes
Category: Dessert

Nutrition

Serving Size: Per Cupcake
Calories: 189 kcal
Sugar: 18g
Fat: 8g
Carbohydrates: 27g

Keywords: chocolate chip cupcakes, homemade cupcakes, moist cupcakes