Chocolate Chip Cupcakes with Chocolate Chip Frosting

Rating: 3.52 stars
331 Ratings
  • 5 star values: 68
  • 4 star values: 112
  • 3 star values: 92
  • 2 star values: 42
  • 1 star values: 17

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

Martha Stewart Living, April 2009

Gallery

Credit: Con Poulos

Recipe Summary

Yield:
Makes 30
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Ingredients

Directions

  • Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Whisk dry ingredients in a large bowl. Cream butter and sugar with a mixer until light and fluffy.

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  • Reduce speed to low. Mix milk and vanilla in a bowl. Add dry ingredients to butter mixture in 3 additions, alternating with wet ingredients and ending with dry. Scrape sides of bowl. Beat egg whites to stiff peaks, and fold into batter. Fold in chocolate chips. Divide batter among muffin cups, filling each 2/3 full.

  • Bake cupcakes until testers inserted into centers come out clean, about 22 minutes. Let cool in tins on wire racks. (Unfrosted cupcakes will keep, covered, for up to 3 days.) Frost with chocolate chip frosting, and serve immediately.

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Reviews (10)

331 Ratings
  • 5 star values: 68
  • 4 star values: 112
  • 3 star values: 92
  • 2 star values: 42
  • 1 star values: 17
Anonymous
Rating: 4.0 stars
02/01/2020
The only reason for a 4 instead of 5 stars is that I think there are a few too many chocolate chips. Otherwise this cake is light as a feather and moist, absolutely delicious. The next time I make these I will chop the chips in a nut chopper, using maybe 6-8 oz of chips instead of 12 oz. Then hold out 1/4 cup flour to mix with the chips to insure that they don't sink.
Anonymous
Rating: Unrated
02/01/2015
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!
Anonymous
Rating: Unrated
03/26/2014
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.
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Anonymous
Rating: Unrated
02/24/2014
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.
Anonymous
Rating: 5 stars
02/02/2014
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.
Anonymous
Rating: 2 stars
11/30/2013
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.
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Anonymous
Rating: Unrated
10/25/2011
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
Anonymous
Rating: 1 stars
10/18/2011
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.
Anonymous
Rating: Unrated
08/07/2011
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.
Anonymous
Rating: Unrated
09/25/2010
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!
Anonymous
Rating: Unrated
08/29/2009
These cupcakes were a hit at my daughter's birthday celebration. Delicious!
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