8 tablespoons (1 stick) unsalted butter, at room temperature
1 cup sugar
3 large eggs, at room temperature
3/4 cup milk
1 teaspoon vanilla extract
1/2 cup mini semisweet chocolate chips
How to Make It
Preheat oven to 375°F. Mist 3 12-cup and 1 6-cup miniature muffin tins with cooking spray, or line each cup with a paper or foil liner.
Whisk together flour, baking powder and salt in a medium bowl until well combined. With an electric mixer on medium speed, beat butter with sugar until light and fluffy, about 3 minutes. Beat in eggs one at a time, beating well after each and scraping down sides of bowl as necessary. Add milk and vanilla extract and beat until smooth. Reduce mixer speed to low and beat in flour mixture in 2 batches just until blended. With a rubber spatula, carefully stir in chocolate chips.
Using a small ice cream scoop or a tablespoon, fill each muffin cup nearly to top with batter. Bake cupcakes for 15 minutes, or until a toothpick inserted in center comes out clean. Let cupcakes cool in pans on wire racks for about 5 minutes, then transfer to wire racks to cool completely.
haven't tried these yet, but you can stop the mini chips from sinking to the bottom by tossing them in about 1or 2 teaspoons of flour. try it, it will work. it also works when making blueberry muffins.
These were delicious. We made them exactly as directed. They aren't too sweet and were very fluffy. My only complaint is that the mini chips all sunk to the bottom of the cupcake. Is there a reason for that? Still delicious!
my four year old son asked for mini choc chip muffins and I found this recipe...used butter flavor crisco, rather than waiting for butter to come to room temp. they were good, but in my oven only needed about 13 minutes. I will probably make them again, as they were a hit with the kids!
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