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