Chocolate Chip Cupcakes

By Samantha Seneviratne

Updated September 5, 2025

Rachel Vanni for The New York Times. Food Stylist: Samantha Seneviratne.
Ready In
1 hr
Rating
5(19)
Comments
Read comments

Simple but satisfying, these little snack cakes check all the boxes: They have a buttery, vanilla-scented crumb and the perfect amount of chocolate. They look like dessert, but could also make a sweet, transportable breakfast. They are perfect as they are, but if you’d like to dress these cupcakes up for a party, you can dust them with powdered sugar or frost them with some chocolate buttercream.

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Ingredients

Yield:12 cupcakes

  • 1 large egg

  • 2 large egg yolks

  • ¾ cup/180 milliliters whole milk, at room temperature 

  • 6 tablespoons/85 grams butter (salted or unsalted), melted and cooled slightly

  • 1 tablespoon pure vanilla extract

  • 1 ½ cups/192 grams all-purpose flour

  • ¾ cup/150 grams granulated sugar

  • 2 teaspoons baking powder

  • 1 teaspoon kosher salt (such as Diamond Crystal) or ½ teaspoon fine salt

  • ¾ cup/130 grams semisweet chocolate chips or ½ cup/92 grams mini chocolate chips 

Ingredient Substitution Guide
Nutritional analysis per serving (12 servings)

33 grams carbs; 63 milligrams cholesterol; 237 calories; 3 grams monosaturated fat; 1 gram polyunsaturated fat; 6 grams saturated fat; 11 grams fat; 1 gram fiber; 164 milligrams sodium; 4 grams protein; 19 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat the oven to 350 degrees. Line a 12-cup muffin tin with paper liners.

  2. Step 2

    In a medium bowl, whisk together the egg, egg yolks, milk, butter and vanilla.

  3. Step 3

    In a large bowl, whisk together the flour, sugar, baking powder, salt and all but 1 to 2 tablespoons chocolate chips. Add the wet ingredients and whisk together just until combined. 

  4. Step 4

    Divide the batter evenly among the liners. Top the batter with the remaining chocolate chips. 

  5. Step 5

    Bake until the cupcakes are puffed and set and a toothpick inserted into the center of one cupcake comes out with moist crumbs attached, 18 to 22 minutes. Transfer pan to a rack to cool slightly. Remove the cupcakes from the pan and let cool completely. Store in an airtight container at room temperature for up to 3 days. (You can freeze the cupcakes for up to 3 months; thaw them at room temperature before serving.)

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Ratings

5 out of 5
19 user ratings
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Comments

reader27101

Love these. Dorie Greenspan’s Black & White cupcakes are delightful, but these are a close second and so much easier. If you want a batch of something quick and easy, this is it.

Kurt

These were great and super easy. Reminiscent of the packaged chocolate chip muffin mixes of my youth but actually pleasant to eat!

Emily

Very easy to make. I made these for my child's school bake sale.

reader27101

Love these. Dorie Greenspan’s Black & White cupcakes are delightful, but these are a close second and so much easier. If you want a batch of something quick and easy, this is it.

Robyn

My 11 year old made these with very little help and they were amazing. Very little work for a big payoff! Definitely a keeper.

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