chocolate | cupcake photos | cupcakes | frosting | quick & easy | recipe | treats | vanilla

“Choco-LOTS of chips” chocolate chip cupcakes.

February 21, 2014

It seems like 2014 is the year of the ‘recipe redo,’ does it not? First the bagels (even though that was technically a different recipe), then the chocolate pudding, now these. Yep, I’ve posted this recipe before. Many years ago when I was a newbie blogger & my photography left a lot to be desired. So I’ve decided that when I’m bored & I want a snack/treat, I’m going to look first here at my own blog. I’m going to find things I haven’t made in a long time & make them again- then post about it!

‘Cause that’s really one of the coolest things about being a (food) blogger: it’s like having your own virtual cookbook slash diary right at your fingertips. You can go back & find cupcakes or pizza recipes that you thought were amazing but took crappy photos of, or recipes that you thought sucked but you might want to give them another go. Oh- the beauty of technology!

Chocolate chip cupcakes with chocolate chip buttercream!

One night a few weeks ago, Jay was working late. Well he always works late; but this time he wasn’t expected home until 12 noon the next day as opposed to 2:30 a.m. It was about 11:30 p.m., I was sitting on the couch watching Walk The Line, Indy at my feet, when I got a craving for something super sweet. I had two opened bags of chocolate chips in my cabinet & just enough butter for cupcakes & frosting. So I thought some chocolate chip cupcakes would be just the thing.

Chocolate chip cupcakes.

By the way- I read somewhere that people are tired of food bloggers taking photos of drinks with paper straws ’cause no one really uses them. Uhm. I do. I use them. I love to make a vanilla coke & use a fancy paper straw in it. I just made one for Jay the other night & plopped a blue polka dotted paper straw in his glass. So maybe I’m the freak.

Easy chocolate chip cupcakes with a chocolate cup buttercream that tastes just like ice cream!

Anyway… cupcakes.

So I made ’em at around midnight & waited until the next day to take some pictures. I slapped the frosting on a bit haphazardly, I’m afraid, but it doesn’t take away from the deliciousness of the cakes. It’s hard to pipe on frosting with big ol’ chocolate chips in it!

OHEMGEE this frosting tastes like ice cream.

CHOCOLATE CHIP CUPCAKES (adapted from Martha Stewart)

Makes about 12 cupcakes- can be doubled or halved


  • 1 1/2 cups minus 2 tablespoons all-purpose flour
  • 2 1/4 teaspoons baking powder
  • 1/8 teaspoon salt
  • 7 tablespoons butter
  • 7/8 cup sugar (or 1 cup minus 2 tablespoons)
  • 1/2 cup plus 1 tablespoon whole milk
  • 1 1/2 teaspoons pure vanilla extract
  • 3 large egg whites
  • 1 1/4 cups semi-sweet chocolate chips (or mini-chocolate chips)


  1. Preheat oven to 350° degrees F. Line standard muffin tins with paper liners. Whisk dry ingredients in a large bowl. Cream butter and sugar with a mixer until light and fluffy. Mix milk and vanilla in a separate small bowl.
  2. Reduce speed to low. Add dry ingredients to butter mixture in 3 additions, alternating with wet ingredients and ending with dry. Scrape sides of bowl. Do not over beat!!
  3. Beat egg whites to stiff peaks, and fold into batter. Fold in chocolate chips.
  4. Divide batter among muffin cups, filling each almost all the way full.
  5. Lower oven temperature to 325° F.
  6. Bake cupcakes about 22 minutes or until testers inserted into centers come out clean. Let cool in tins on wire racks. Cupcakes will keep, covered, for up to 3 days, unless otherwise noted.

Chocolate chip cupcakes!


Can be halved or doubled- makes enough for 12 cupcakes


  • 3 sticks unsalted butter, softened
  • 1 pound confectioners’ sugar, sifted
  • 1/2 teaspoon pure vanilla extract
  • 1 1/4 cups semi-sweet chocolate chips (or mini-chocolate chips)


  1. Beat butter with a mixer on medium-high speed until pale and creamy, about 2 minutes.
  2. Reduce speed to medium. Add sugar, 1/2 cup at a time, beating after each addition, about 5 minutes. (After every 2 additions, increase speed to high, and beat for 10 seconds, then reduce speed to medium-high). Add vanilla, and beat until buttercream is smooth.
  3. Fold chocolate chips into buttercream. Use immediately, or cover and refrigerate for up to 3 days (Bring to room temperature, and beat on low speed until smooth before using.)

This is a very easy recipe that results in a perfect cupcake. Do NOT over beat nor over bake them, however.

Chocolate chip cupcakes.

These would be the best birthday cupcakes, EVER. As Jay put it, “there’s no shortage of chocolate chips in here, huh?”

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