You can never go wrong with cake for a special occasion – I typically make my famous chocolate coconut cake, berry chantilly cake, or these easy and elegant chocolate chip cupcakes.
So, I joined the baking club at my daughters’ school! Basically the bakers supply the treats for bake sales, and the proceeds of the sales go back to the school. And honestly? I joined the baking club primarily to motivate me to create more sweet treats to share with all of you. You’ve probably noticed that the majority of the recipes on this site are savory, but I feel like we need a few sweets now and then to mix things up. These chocolate chip cupcakes are the perfect way to get things started!
How do you make chocolate chip cupcakes?
Chocolate or vanilla? It’s an age old question. With these chocolate chip cupcakes, you get the best of both worlds! You’ve got a light and tender white cake that’s full of chocolate chips. The cupcakes are topped with a swirl of rich chocolate frosting and more chocolate chips. For this recipe, you’re going to want to use mini chocolate chips, they incorporate into the batter more evenly than regular sized chips. This cake recipe is a little unique in that you don’t cream the butter at the beginning. Instead, cubes of butter are gradually mixed into the dry ingredients. It sounds kind of funny, but it really works to produce a light and tender cake!
I let the family sample these cupcakes before I sent them off to the bake sale, and they were a huge hit. Although I don’t think my kids would ever turn down a cupcake, so there’s that too!
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More sweet treats
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