Let’s dive into the world of chocolate with this irresistible chocolate chip chocolate cupcake recipe. Perfect for any occasion, these cupcakes are a chocolate lover’s dream come true, combining rich chocolate flavor with melty chocolate chips for an extra dose of decadence.
Why This Recipe Works
- The combination of cocoa powder and chocolate chips ensures a deep, rich chocolate flavor in every bite.
- Using buttermilk in the batter adds a slight tang and ensures the cupcakes are incredibly moist.
- The addition of a chocolate ganache topping takes these cupcakes from great to extraordinary.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 1 large egg
- 2 tsp vanilla extract
- 1 cup semi-sweet chocolate chips
Equipment Needed
- Muffin tin
- Cupcake liners
- Mixing bowls
- Whisk
- Measuring cups and spoons
- Cooling rack
Instructions
Preheat and Prepare
Preheat your oven to 350°F and line your muffin tin with cupcake liners. This ensures your cupcakes won’t stick and makes cleanup a breeze.
Mix Dry Ingredients
In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt. This step is crucial for evenly distributing the leavening agents and cocoa powder throughout the batter.
Combine Wet Ingredients
In another bowl, mix the buttermilk, vegetable oil, egg, and vanilla extract until well combined. The buttermilk adds moisture and a slight tang that balances the sweetness of the chocolate.
Combine Wet and Dry Ingredients
Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Overmixing can lead to tough cupcakes, so stop as soon as you no longer see dry flour.
Add Chocolate Chips and Bake
Fold in the chocolate chips, then divide the batter evenly among the cupcake liners. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let them cool on a wire rack before serving.
Tips and Tricks
For an even richer chocolate flavor, consider using dark cocoa powder instead of regular. If you’re out of buttermilk, you can make a quick substitute by adding 1 tablespoon of vinegar or lemon juice to a cup of milk and letting it sit for 5 minutes. To ensure your cupcakes are perfectly moist, don’t overbake them; they should spring back when lightly touched.
Recipe Variations
- Add a teaspoon of instant espresso powder to the dry ingredients to enhance the chocolate flavor.
- Swap out the chocolate chips for white chocolate or peanut butter chips for a different twist.
- Top the cupcakes with a cream cheese frosting instead of ganache for a tangy contrast to the sweet chocolate.
Frequently Asked Questions
Can I use milk instead of buttermilk?
Yes, but buttermilk is recommended for its acidity, which reacts with the baking soda to help the cupcakes rise. If you don’t have buttermilk, you can make a substitute as mentioned in the tips section.
How should I store these cupcakes?
Store them in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze them for up to 3 months.
Can I make these cupcakes gluten-free?
Absolutely! Just substitute the all-purpose flour with your favorite gluten-free flour blend. Make sure it’s a 1:1 substitute blend for best results.
Summary
These chocolate chip chocolate cupcakes are a decadent treat that’s perfect for any chocolate lover. With a moist crumb, rich chocolate flavor, and melty chocolate chips, they’re sure to be a hit at any gathering.
