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Chocolate Chip Cupcakes

Fluffy chocolate chip cupcakes with milk chocolate frosting!
Course cupcakes
Servings 18 cupcakes
Author Cass Hunter

Ingredients

  • 3/4 C butter room temperature
  • 1 C pure cane white sugar
  • 1/2 C pure cane light brown sugar
  • 3 eggs room temperature
  • 2 tsp vanilla
  • 3/4 C sour cream room temperature
  • 2 C flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 C milk room temperature
  • 1 C mini chocolate chips + 1 Tbsp flour
  • 5 Tbsp butter room temperature
  • 3 oz cream cheese room temperature
  • 1 C powdered sugar sifted
  • 1/8 tsp salt
  • 6 oz fine milk chocolate chopped, melted, and cooled to room temperature
  • heavy cream or whole milk, as needed

Instructions

  1. Preheat oven to 350F.
  2. Whip together butter and sugars. Add eggs, vanilla, and sour cream.
  3. Sift in dry ingredients, alternating with the milk. Stir just until combined.
  4. In a large ziploc bag, shake together chocolate chips and flour. This will keep them from all sinking to the bottom. Who knew?
  5. Fold in the chocolate chips.
  6. Spoon into cupcake tin and bake at 350F for 12-14 minutes or until toothpick inserted in the center comes out clean.
  7. Place on wire rack to cool. Make frosting while you wait.
  8. For frosting, whip butter and cream cheese together until fluffy.
  9. Gradually sift in powdered sugar and salt and continue beating.
  10. Stir in melted milk chocolate until well-combined.
  11. Add cream and beat until desired consistency is reached.
  12. Pipe onto cooled cupcakes.
  13. Add cow sprinkles. Just because you can.