Chocolate Chip Cupcakes
The best Chocolate Chip Cupcakes recipe by Guss Cooks. These easy chocolate chip cupcakes are moist, fudgy with rich chocolate ganache frosting.
- Prep time
- 15 min
- Cook time
- 25 min
- Yield
- 12 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 cup all–purpose flour
- 1/4 cup cocoa powder (unsweetened)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 large eggs (room temperature)
- 1 cup granulated sugar
- 1/2 cup canola oil
- 1 teaspoon pure vanilla extract
- 3/4 cup milk
- 1 cup semi-sweet chocolate chips
- 1 cup heavy whipping cream
- 1 tablespoon unsalted butter
- 8 oz semi-sweet chocolate chips
- 1 teaspoon pure vanilla extract
Instructions
- 1
Preheat the oven to 350°F (180°C). Line a 12-cup pan with cupcake paper liners and set aside. Sift the flour, cocoa powder, baking powder, baking soda, and salt into a medium bowl. Set aside.
- 2
Using a stand mixer fitted with the whisk attachment or a hand mixer, beat the eggs with sugar and oil until lightened in color, about 3 minutes. Add the vanilla extract. On low speed, add the flour mixture alternately with the milk until the batter is smooth, about 2 minutes. Fold in the chocolate chips.
- 3
Fill each paper cup with batter, about 90% full. Bake the cupcakes for 20–25 minutes, or until a cake tester comes out clean. Remove the cupcakes from the pan and let them cool completely on a wire rack. Prepare the ganache.
- 4
Use a spatula or piping bag to spread the ganache over the top of the cupcakes. Top with sprinkles, if desired.
- 5
In a medium saucepan, heat the heavy whipping cream and butter over low heat until well combined and small bubbles form on the sides. Remove the saucepan from heat and add the chocolate chips. Let sit for 30 seconds, then whisk until smooth. Stir in the vanilla extract. Cool completely.