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Chocolate Chip Cupcakes with Chocolate Chip Frosting

An easy way to add a chocolaty crunch to your cupcakes.

  • Yield: Makes 30
Chocolate Chip Cupcakes with Chocolate Chip Frosting

Source: Martha Stewart Living, April 2009


  • 3 1/4 cups sifted cake flour (not self-rising)
  • 1 1/2 tablespoons baking powder
  • 1/4 teaspoon salt
  • 7 ounces (1 3/4 sticks) unsalted butter, softened
  • 1 3/4 cups sugar
  • 1 cup plus 2 tablespoons milk
  • 1 tablespoon pure vanilla extract
  • 5 large egg whites, room temperature
  • 2 cups semisweet chocolate chips
  • Chocolate Chip Frosting


  1. Make cupcakes as directed in Basic Cupcake How-To, omitting eggs and using milk and vanilla for wet ingredients. Beat egg whites to stiff peaks, and fold into batter. Fold in chocolate chips. Bake cupcakes about 22 minutes. Frost with buttercream, and serve immediately.

Reviews (10)

  • dvfino6 1 Feb, 2015

    I used 2 cups mini chips, mixed with 1/4 cup of the flour. To reduce sweetness I increased the salt to 1/2 tsp. Baked for 18 minutes. Bake time really depends on your oven. They came out perfect!

  • kathybaldwin 26 Mar, 2014

    Cupcakes were delicious, wouldn't change a thing. On the chocolate chips settling to the bottom: the Martha Stewart Cupcakes book has the same recipe, and uses this trick: hold back 1/4 cup of the flour and mix with the chocolate chips before folding them into the batter.

  • sanmoschramm 24 Feb, 2014

    I just tried this recipe for my daughter's birthday that is happening in a few days. It is delicious, fluffy, moist, everything I wanted from a cup cake and my daughter loved it. But, I want to improve something: the chocolate chips all sunk. Did it happen to you as well?
    I actually didn't make the full recipe, so, may be the reduction of the ingredients is not proportional and my batter ended up too soft?
    I will appreciate your comments.

  • Bunnycas 2 Feb, 2014

    These are very decadent and rich! I accidentally mixed the sugar with the dry ingredients and didn't whip the egg whites. They still came out light, fluffy, and delicious. After they baked, I brushed them with a little simple syrup to keep moist. I agree with cutting back on the chocolate chips. Overall, very unique and delicious.

  • akhila ramgiri 30 Nov, 2013

    These cupcakes were TERRIBLE. I cooked them for 20 min., checking every 5 min. By the time the 20 min. were done, they were SO BURNT and bad. I was baking them for a party, but they turned out so bad, I couldn't even take them. If you are looking for a cupcake recipe to make on this website, DO NOT bake this one. I recommend the Red Velvet Cupcakes. Your time will be better spent: trust me.

  • kate05 25 Oct, 2011

    these cupcakes look really good but at the same time they are much too sweet, they taste just like butter and sugar...and you don't need that much chocolate chips

  • tabi7 18 Oct, 2011

    REALLY wanted to love these cupcakes...but didn't. Made them for a baby shower I hosted, and they ended up being the DRIEST cupcakes I've ever made. They weren't overcooked, and I'm fairly sure I can attirbuite the driness to the use of egg whites, which instead of making the batter light and fluffy made it extremely dry.

    Would not recommend.

  • VanessasKitchen 7 Aug, 2011

    These were...well, okay. They just seemed rather one dimensional and too sweet. Definitely cut back on the sugar and the amount of chocolate chips. However, the actual cake was a very nice consistency.

  • asterstar 25 Sep, 2010

    These cupcakes are SO good. The use of egg whites really adds to a light and fluffy texture often hard to find in a homemade cake. Very sweet, and very good!

  • xmas57 29 Aug, 2009

    These cupcakes were a hit at my daughter's birthday celebration. Delicious!

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