Description
These Chocolate Chip Cupcakes offer a moist, tender bite with evenly distributed mini chocolate chips in every mouthful. Perfectly balanced with a soft crumb and rich flavor, they make an ideal easy-to-make dessert for any occasion. The cupcakes can be enjoyed as is or topped with your favorite frosting for an extra special treat.
Ingredients
Scale
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon flour (for coating chocolate chips)
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1/2 cup sour cream
- 1/2 cup whole milk
- 1 1/2 teaspoons vanilla extract
Other
- 1 cup mini chocolate chips
Instructions
- Prepare Oven and Pan: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper cupcake liners to prevent sticking and facilitate easy removal.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt to ensure even distribution of leavening agents.
- Cream Butter and Sugar: In a separate large mixing bowl, beat the softened unsalted butter and granulated sugar together until light and fluffy, which helps create a tender cupcake texture.
- Add Eggs: Incorporate the eggs one at a time into the creamed butter and sugar mixture, blending well after each addition to build structure and moisture.
- Combine Wet Ingredients: Stir in the sour cream, whole milk, and vanilla extract until the batter becomes smooth and well combined, adding moisture and flavor.
- Incorporate Dry Ingredients: Gradually add the dry flour mixture to the wet ingredients, mixing just until combined to avoid overmixing, which can toughen cupcakes.
- Prepare Chocolate Chips: Toss the mini chocolate chips with 1 tablespoon of flour to prevent them from sinking to the bottom and then gently fold them into the batter for even distribution.
- Fill Cupcake Liners: Spoon the batter evenly into the prepared cupcake liners, filling each about two-thirds full to allow room for rising.
- Bake: Place the muffin tin in the preheated oven and bake for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean, ensuring cupcakes are perfectly cooked.
- Cool: Remove the cupcakes from the oven, allow them to cool in the pan for about 5 minutes, then transfer them to a wire rack to cool completely before serving or frosting.
Notes
- Do not overmix the batter to keep the cupcakes soft and tender.
- Using mini chocolate chips helps distribute chocolate evenly in every bite.
- You can add a simple vanilla or chocolate frosting once cooled if desired.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
