Description
These moist and flavorful Chocolate Chip Cupcakes offer a perfect blend of cinnamon-spiced cake with rich, mini chocolate chips throughout. Topped with a luscious cocoa buttercream frosting, they are ideal for parties, celebrations, or any chocolate lover’s craving.
Ingredients
Scale
Cupcakes
- 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: Preheat your oven to 325°F (165°C). Line cupcake pans with cupcake liners to prevent sticking and ensure easy removal.
- Combine Dry Ingredients: In a separate bowl, whisk together the cake flour, baking powder, ground cinnamon, and salt for about 30 seconds. This ensures even distribution of leavening and flavor in the batter.
- Mix Wet Ingredients: In another bowl, stir together the full-fat sour cream, vanilla extract, vegetable oil, and milk. Set this mixture aside for later incorporation.
- Cream Butter and Sugars: Add the softened butter to a mixing bowl and beat on low to medium speed until smooth. Gradually add white and brown sugars, increasing to medium speed and beating for about 3 minutes until the mixture is light and fluffy.
- Add Eggs: Incorporate the eggs one at a time, mixing well after each addition to ensure full integration of the yolks before adding the next egg.
- Combine Ingredients: With the mixer on low speed, alternately add the dry ingredient mixture and the wet ingredient mixture to the bowl, starting and ending with the dry ingredients. Scrape down the sides of the bowl as needed and mix just until combined to avoid overmixing.
- Fold in Chocolate Chips: Gently fold mini chocolate chips into the batter with a spatula to evenly distribute them without deflating the batter.
- Fill Cupcake Liners: Spoon approximately ¼ cup of batter into each prepared cupcake liner, filling them evenly to ensure uniform baking.
- Bake: Place the cupcake pans in the oven and bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean or with a few moist crumbs attached.
- Make Frosting: For the frosting, beat the softened butter on low to medium speed until smooth. Blend in the vanilla extract. Gradually add powdered sugar, salt, and sifted cocoa powder. Slowly incorporate most of the milk, starting on low speed and then increasing to medium speed until the frosting is smooth and creamy. Adjust by adding more milk if the frosting is too thick or more powdered sugar if it’s too soft.
- Decorate: Once the cupcakes have cooled completely, use a piping bag fitted with a 1M tip to frost each cupcake. Optionally, top each cupcake with a mini chocolate chip cookie for added texture and decoration.
Notes
- Ensure all dairy ingredients are at room temperature for better mixing and texture.
- Do not overmix the batter once wet and dry ingredients are combined to keep cupcakes tender.
- Adjust milk in frosting gradually to achieve desired consistency for easier piping.
- Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for 4 days.
- Freeze cupcakes (without frosting) for up to 2 months; thaw completely before frosting.
