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–+ servings
A square picture with six chocolate chip cupcakes on a rack. On the right a bar of chocolate

Easy Chocolate Chip Cupcakes Recipe

Andréa
Discover these irresistibly delicious, well-filled Chocolate Chip Cupcakes. Creamy, soft cupcakes filled with little chocolate flavor bombs. Perfect for all sweet tooths and baking enthusiasts. An easy recipe that will make you happy!
Prep Time 15 minutes
Cook Time 24 minutes
Total Time 39 minutes
Course Sweets and Sweet Baking
Cuisine American
Servings 12 cupcakes
Calories 220 kcal

Ingredients
 

  • ⅓ cup cornstarch
  • 1 cup all-purpose flour
  • 2 teaspoons baking powder
  • ⅛ teaspoon salt
  • 2 egg whites size L
  • ¾ stick butter room temperature
  • ½ tablespoon vanilla extract
  • ¾ cup sugar
  • ½ cup milk
  • ¾ cup chocolate chips

Ingredients you need per step are listed below the step in Italic

Instructions
 

  • Preheat the oven to 350 °F or 320 °F.
  • Place the paper forms in the cupcake baking plate.
  • Sieve the cornstarch, flour, salt, and baking powder in a large bowl.
    ⅓ cup cornstarch, 1 cup all-purpose flour, 2 teaspoons baking powder, ⅛ teaspoon salt
  • In a second bowl, mix the egg whites with the mixer until they are stiff (if you hold the bowl upside down, the egg whites may not fall out).
    2 egg whites
  • In a third bowl, mix the butter until it is pale yellow.
    ¾ stick butter
  • Then mix in the sugar and vanilla extract and mix for another 3 minutes.
    ½ tablespoon vanilla extract, ¾ cup sugar
  • Add ⅓ of the flour mixture, mix it through, pour half of the milk into the bowl, mix further.
    ½ cup milk
  • Add again ⅓rd part of the flour mixture, then the remainder of the milk, and finally the rest of the flour. Meanwhile, keep on mixing at low speed until everything is just incorporated.
    a glass bowl filled with cupcake batter.
  • Mix with the spatula the chocolate chips through the batter.
    ¾ cup chocolate chips
    A glass bowl with cupcake batter with chocolate chips
  • Add a quarter of the egg white and stir with the spatula through the batter.
  • Once incorporated you carefully add the rest of the egg whites and mix gently through with the spatula.
  • Spoon batter into each muffin form (stop about ¼ inch off the top) and put in the oven.
    A baking tray with brown paper cases that are filled with cupcake batter with an ice cream scoop.
  • Bake the cupcakes for 24 minutes (or until done). You can check that by pricking with a satay pricker in the middle of a cupcake. If it comes out dry, the cupcakes are done. Otherwise, you extend the baking time by 2 minutes.
    A cupcake baking tray with baked chocolate chip cupcakes
  • Remove from the oven and put the cupcakes on a wire rack to cool.
  • If you still have some batter refill the baking forms and bake in the oven until all the batter is used.

NOTES

1. Tips
  • Because you use cornstarch and mix it with the flour, the cake becomes soft and airy.
  • The baking powder ensures that the cupcakes rise nicely. Use baking powder and not baking soda. Baking powder works when adding a liquid. Baking soda also requires an acid.
  • Use all ingredients at room temperature to make the cupcakes airier.
  • Always let the cupcakes cool completely to room temperature!
2. Substitutions
  • Replace the cornstarch, flour, and baking powder with 3 ½ cups (450 grams) of cake flour.
  • Chocolate Chips: You can replace them with finely chopped milk chocolate, dark chocolate, or white chocolate.
3. Doneness
Ovens are inconsistent in heat (sometimes they are colder than the stated temperature, other times they get hotter). And if you don't know your oven very well, check the cupcakes for doneness two minutes before the end of the baking time. This can be done in three simple ways:
  • Shake the mold slightly. If the top of the cake still moves, it's not ready.
  • Press your finger in the center of the cake. If the print springs back immediately, the cake is ready. If a hole remains visible, they need to bake a little longer.
  • Stick a toothpick in the center of a cupcake. If it comes out clean and dry, the cake is done.
4. Storage
  • Room temperature: You can store the cupcakes in an airtight container. They will stay tasty in this for up to 2 days. Just keep them at room temperature and not in the refrigerator (because the structure will change).
  • Freezer: In the freezer, pack the cupcakes in a freezer bag or plastic and then in an airtight box. You can store them in the freezer for three months. Let them come to room temperature before eating them, which will take about an hour or two. Make sure you remove as much of the plastic wrap as possible (without damaging the cupcakes).

Nutrition

Calories: 220kcal | Carbohydrates: 33g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 18mg | Sodium: 91mg | Fiber: 1g | Sugar: 20g | Vitamin A: 219IU | Vitamin C: 0.1mg | Iron: 1mg
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