- 1/2 cup (1 stick) butter, room temperature
- 1-1/4 cups sugar
- 2 large eggs, room temperature
- 3/4 cup flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsweetened cocoa powder
- 1/2 cup milk
- 1 teaspoons vanilla
- 2/3 cup mini semi-sweet chocolate chips
Beat butter until softened. Add sugar and beat until light and fluffy.
Add eggs, one at a time, beating until well combined.
Measure the flour, baking powder, baking soda, salt, and cocoa powder into a small sized bowl and whisk to combine.
Measure out the milk and vanilla and stir to combine. Add about a third of the dry ingredients to the butter/sugar and beat to combine. Add about a half of the milk/vanilla and beat to combine. Continue adding, alternating between dry and wet and finishing with the dry.
Stir in chocolate chips.
Scoop batter into cupcake cups about 1/2 full. Note: These cupcakes come out flat on top, so don’t overfill them!
Bake at 350 degrees for 22-25 minutes or until they pass the toothpick test.
Time for some decorating!
Once the cupcakes are completely cooled, you can frost them! I made a simple vanilla buttercream frosting and added some blue food coloring, just for fun.
Vanilla Buttercream Frosting:
- 1 cup butter
- 4 cups powdered sugar
- 1 tsp vanilla
- 4 tbsp whipping cream (milk can also work)
Whip this all together and start frosting! This icing is perfect for piping, because it hardens in the refrigerator.
Note: You can make this icing ahead of time and store it in the fridge or freezer – when ready to use it, just put in a bowl of hot water, microwave it (carefully), or leave it out at room temperature to soften.