Chocolate Chip Cupcakes

Prepare to embark on the most indulgent journey ever with these Chocolate Chip Cupcakes. These moist and light vanilla cupcakes are stuffed with chocolate chips, crowned with a cookie dough frosting, and filled with a surprise rich and velvety ganache filling!

I can't get over all things chocolate chip! These Bakery Chocolate Chip Cookies are my go-to cookie recipe for any occasion and are requested by my family and friends at literally every gathering. I also LOOOVE these Peanut Butter Chocolate Chip Muffins for any breakfast, brunch, snack, or dessert!

Why You'll LOVE This Recipe

Explosion of Flavors: Each bite meshes the classic sweetness of the vanilla cupcake with an irresistible cookie dough frosting, luscious and rich ganache filling, and perfect kick of extra chocolate from the decoration!

Gorgeous Look: The cupcakes are not only a treat for the taste buds but also a feast for the eyes. The swirled cookie dough frosting and beautiful addition of the mini chocolate chips creates such an elevated look!

Perfect for All Occasions: Friends and family members of all ages are going to go wild over these cupcakes. Whether it's a birthday, anniversary, or just a special treat for yourself, these cupcakes add a touch of luxury to any celebration.

Cupcake Ingredients

• Granulated Sugar: White granulated sugar adds to moisture, sweetness, and structure.
• Egg: You'll need one large egg at room temperature. If you forget to leave it out ahead of time, place it in a bowl of hot water for 5 minutes before using.
• Vegetable Oil: These cupcakes are made with oil for a super moist cupcake that stays moist. You can use any unflavored oil.
• Buttermilk: Buttermilk is the star of this recipe and ensures that these cupcakes are light and tender! You can make homemade buttermilk. Read "Expert Tips" below for more information.
• Vanilla Extract: Vanilla extract enhances flavor.
• All Purpose Flour: Regular, plain all purpose flour that is measured properly creates light and fluffy cupcakes.
• Baking Powder & Baking Soda: Both of these leavening agents work together to create the gorgeous dome shape and airy texture.
• Salt: Salt enhances sweetness!
• Mini Chocolate Chips: You'll fold mini chocolate chips into the batter.

Step by Step Cupcake Process

STEP 1: Preheat your oven to 350 degrees Fahrenheit and line a 12-count muffin with liners.

STEP 2: In a large bowl, granulated sugar, a room temperature egg, vegetable oil, room temperature buttermilk, and vanilla extract together until smooth.

STEP 3: Next, add properly-measured all purpose flour, baking powder, baking soda, and salt together only until you see the dry ingredients disappear into the batter. Do not mix past when you see the ingredients combine to avoid dense cupcakes.

STEP 4: Fold mini chocolate chips into the batter using a spatula until the chocolate chips are dispersed evenly throughout.

STEP 5: Then, divide the batter between the liners, adding about ¼-⅓ cup of batter to each liner.

STEP 6: Bake the cupcakes for 16-19 minutes or until the tops are light pale in color, shiny, and spring back when poked with your pointer finger. A toothpick inserted into the center should come out with some moist crumbs.

Ganache Filling

STEP 1: Heat heavy cream in a small saucepan over medium heat until it just begins to bubble.

STEP 2: Next, pour the heavy cream on top of a bowl of chocolate chips. Push the chocolate chips below the heavy cream because the chocolate may not fully melt if it is not fully touched by the hot cream. Then, let the mixture sit for 2 minutes.

STEP 3: Stir the ganache with a wire whisk or spoon in the center of the bowl. As the mixture starts to combine, slowly stir in a larger circle. Continue this process until you reach the outside rim of the bowl.

STEP 4: Allow the ganache to sit at room temperature until it stiffens or place it in the fridge for about 30 minutes while preparing the rest of the recipe.

STEP 5: Once the cupcakes are fully cooled, use a teaspoon, coring tool, or a knife to cut open the center of each cupcake. Then, pour about 1 tablespoon of ganache into each cupcake's center.

Cookie Dough Frosting

STEP 1: To start, heat-treat your flour in the microwave in 45-second increments or in the oven at 350 degrees for about 10 minutes. Read “Expert Tips” below for more information.

STEP 2: In a large bowl with a hand mixer or in the bowl of a stand mixer fitted with a paddle attachment, beat room temperature butter, light brown sugar, and granulated sugar together on high speed until smooth.

STEP 3: Add the milk and vanilla extract to the bowl and mix on medium speed until combined.

STEP 4: Then, pour heat treated all purpose flour and salt to the bowl. Beat on low speed until you see the dry ingredients disappear into the dough.

STEP 5: In a large bowl with a hand mixer or in the bowl of a stand mixer fitted with a paddle attachment, beat the butter and powdered sugar together until smooth. This should be about 2 minutes of mixing.

STEP 6: Add the cookie dough to the frosting and mix on medium speed until combined.

STEP 7: Add heavy cream and beat on high speed for about 3-5 minutes. This will create air in the frosting, resulting in a smooth, bright, white, and fluffy frosting.

Frequently Asked Questions

Expert Tips

• Ensure that you end up with moist cupcakes by measuring flour using a kitchen scale or by spooning flour into your measuring cups before sweeping a knife across the top to level it. Make sure not to overmix when adding the dry ingredients into the wet, and only bake until a toothpick inserted into the center comes out with a few moist crumbs since overbaking leads to dry cake.
• Make homemade buttermilk by adding 1 tablespoon of lemon juice or distilled white vinegar to a liquid measuring cup before filling it to reach the 1 ¼ cup (300g) mark. Mix the two together, then let it sit for 5 minutes before using as buttermilk.
• You can heat-treat the flour for the cookie dough frosting in the:
  • Microwave: You can place the flour in a microwave-safe bowl in 45 second increments. Stir between each increment to allow for even heating. Heat until the flour reaches 165 degrees Fahrenheit throughout.
  • Oven: Preheat your oven to 350 degrees Fahrenheit. Sprinkle flour on a baking sheet with a lip. Bake for about 10 minutes, until the flour reaches 165 degrees Fahrenheit. Stir as the flour is baking.

Storing

• To store leftover cupcakes without frosting or ganache: Place the cupcakes in an airtight container at room temperature for up to 3 days. Then transfer cupcakes to the fridge for up to another 2 days.
• To store leftover cupcakes with frosting and ganache: Place the cupcakes in an airtight container or tightly covered at room temperature for up to 3 days or in the fridge for up to 5 days. 
• To freeze unfrosted cupcakes: Individually wrap each cupcake in plastic wrap. Place each wrapped cupcake in a ziplock bag or freezer container. Store in the freezer for up to 4 months. 
• To freeze frosted cupcakes: Place the uncovered cupcakes in the freezer for 20 minutes. Then, individually wrap each cupcake in plastic wrap before placing them in a ziplock bag or freezer container. Store in the freezer for up to 4 months. 
• To thaw the cupcakes: Thaw the frosted cupcakes by letting them thaw slowly in the fridge overnight or at room temperature for a couple of hours if you're in a hurry.

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