Chocolate chip cupcakes are soft and fluffy vanilla cupcakes packed with chocolate chips and topped with a light, creamy vanilla frosting.
These homemade cupcakes have a soft, moist vanilla crumb with mini chocolate chips in every bite.
They’re finished with a light vanilla frosting and extra chocolate chips for an easy cupcake that’s simple but seriously delicious.
Why You’ll Love This Recipe
- Soft & fluffy – A moist, tender vanilla cupcake that stays light.
- Loaded with chocolate chips – Mini chips in every bite without overpowering the vanilla.
- Light creamy frosting – A smooth vanilla frosting that balances the chocolate perfectly.
Ingredients You Need
- Butter – Unsalted and softened to room temperature.
- Sugar – Granulated sugar.
- Eggs – At room temperature.
- Vanilla – Pure vanilla extract for the best flavor.
- Cake flour – Preferably cake flour for these cupcakes, or all-purpose flour if needed.
- Baking powder – Make sure it’s fresh.
- Salt – Fine salt.
- Buttermilk – At room temperature.
- Mascarpone – Full-fat and cold, straight from the fridge.
- Powdered sugar – Sift if it has any lumps.
- Chocolate chips – Preferably mini chocolate chips for better distribution.
Tips for this recipe
- Use room-temperature ingredients for the cupcake batter.
- Don’t overmix once you add the flour.
- Use mini chocolate chips so you get chocolate in every bite.
- Fill the cupcake liners about ⅔ to ¾ full for an even rise.
- Don’t overbake or the cupcakes can become dry.
- Let the cupcakes cool completely before adding the vanilla frosting.
- Keep the mascarpone cold for a thick, stable frosting.
How to Make Chocolate Chip Cupcakes
These chocolate chip cupcakes are based on my vanilla cupcake recipe, with mini chocolate chips folded into the batter.
Bake at 350°F (180°C) for about 20 minutes, or until lightly golden and a toothpick inserted into the center comes out clean. Let them cool completely before frosting.
I use my light mascarpone frosting here for a smooth and creamy vanilla topping that pairs perfectly with the chocolate chips.
Storage
Store the frosted chocolate chip cupcakes in an airtight container in the refrigerator for up to 3–4 days, and let them sit at room temperature for a few minutes before serving.
Variations
- Chocolate frosting – Top the cupcakes with chocolate buttercream or chocolate ganache.
- Vanilla buttercream – Use classic vanilla buttercream instead of the light vanilla frosting.
- Different chocolate chips – Try milk, dark or white chocolate chips.
- Chocolate chip cookie cupcakes – Add a mini chocolate chip cookie on top for decoration.
Recipe Questions
Can I use regular chocolate chips?
Yes, but mini chocolate chips distribute more evenly throughout the cupcakes.
How do I keep chocolate chips from sinking?
Use mini chocolate chips and avoid making the batter too warm or overmixing it.
Can I make these cupcakes without buttermilk?
Yes. You can use plain yogurt or make a quick buttermilk substitute with milk and a little lemon juice.
Can I make chocolate chip cupcakes ahead of time?
Yes. Bake the cupcakes a day ahead and keep them covered, then add the vanilla frosting before serving.
Can I freeze chocolate chip cupcakes?
The unfrosted cupcakes freeze well for up to 3 months. Thaw them at room temperature before frosting.
More Cupcake Recipes
I hope you’ll love this recipe. If you try it, feel free to leave a comment. Happy baking!
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Chocolate Chip Cupcakes
- Total Time: 50 minutes
- Yield: 12 cupcakes
Description
Soft and fluffy chocolate chip cupcakes filled with mini chocolate chips and topped with a light, creamy vanilla frosting and extra chocolate chips.
Ingredients
Chocolate Chip Cupcakes
- 100 g (7 tbsp) unsalted butter, softened
- 150 g (¾ cup) granulated sugar
- 2 large eggs, room temperature
- 1 ½ tsp vanilla extract
- 150 g (1 ¼ cups) cake flour
- 6 g (1 ½ tsp) baking powder
- ¼ tsp salt
- 135 ml (½ cup + 1 tbsp) buttermilk, room temperature
- 120 g (¾ cup) mini chocolate chips, plus more for decorating
Vanilla Frosting
- 300 g (1 ¼ cups) mascarpone, cold
- 300 ml (1 ¼ cups) heavy cream, cold and full-fat
- 60 g (½ cup) powdered sugar, adjust to taste
- 1 tsp vanilla extract
- Mini chocolate chips, for decorating
Instructions
- Preheat the oven to 350°F (180°C) and line a 12-cup cupcake pan with paper liners.
- Beat the softened butter and sugar for about 2–3 minutes, until creamy and slightly lighter in color.
- Add the eggs and vanilla extract, then mix until smooth and well combined.
- In a separate bowl, sift together the cake flour, baking powder and salt.
- Add the dry ingredients to the batter in 2–3 additions, alternating with the buttermilk. Mix on low speed or gently by hand just until combined.
- Fold in the mini chocolate chips with a spatula, being careful not to overmix the batter.
- Divide the batter evenly between the cupcake liners, filling each about ⅔ to ¾ full.
- Bake for about 18–20 minutes, until the tops are lightly golden and a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Let the cupcakes cool in the pan for about 5 minutes, then transfer them to a wire rack and cool completely before frosting.
- Place the cold mascarpone, heavy cream, powdered sugar and vanilla in a large mixing bowl and whip on medium speed until the frosting is smooth and firm enough to hold its shape.
- Transfer the frosting to a piping bag fitted with your preferred piping tip and pipe a generous swirl onto each cooled cupcake.
- Finish with extra mini chocolate chips and serve.
Notes
Storage
Store the frosted cupcakes in an airtight container in the refrigerator for up to 3–4 days.
Tips
- Use room-temperature ingredients for the cupcake batter.
- Keep the mascarpone and heavy cream very cold.
- Don’t overmix the batter after adding the flour.
- Prefer mini chocolate chips for better distribution.
- Fill the liners about ⅔ to ¾ full.
- Let the cupcakes cool completely before frosting.
- Stop whipping as soon as the frosting is smooth and firm.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Cupcakes
- Cuisine: American
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