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(8)
Comments
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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
8 user ratings
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Comments

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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.

Kurt

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

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