Chocolate Chip Cupcakes
Updated September 5, 2025
Rachel Vanni for The New York Times. Food Stylist: Samantha Seneviratne.
- Ready In
- 1 hr
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Ingredients
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
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
- Step 1
Heat the oven to 350 degrees. Line a 12-cup muffin tin with paper liners.
- Step 2
In a medium bowl, whisk together the egg, egg yolks, milk, butter and vanilla.
- 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.
- Step 4
Divide the batter evenly among the liners. Top the batter with the remaining chocolate chips.
- 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.)
Private Notes
Comments
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.
My 11 year old made these with very little help and they were amazing. Very little work for a big payoff! Definitely a keeper.
These were great and super easy. Reminiscent of the packaged chocolate chip muffin mixes of my youth but actually pleasant to eat!
Simple and delicious. I cut the recipe in half (with the exception of just keeping to one full egg but only one egg yolk) and used Bobs GF flour because I have celiacs. These were so fast to put together and incredibly light but also rich. A great treat!
Unless burned through activity, simple carbs like granulated sugar get converted and stored in your body as fat within 3-8 hours. Just looking at this recipe is enough to curb my appetite.
Very easy to make. I made these for my child's school bake sale.