Mini Chocolate Chip Cupcakes
Bite into pure joy with these irresistible Mini Chocolate Chip Cupcakes—perfectly sized treats that pack a big punch of chocolatey goodness! These moist and fluffy cupcakes are made with a tender vanilla base, dotted with mini chocolate chips that are lightly coated in flour to ensure they stay beautifully suspended in every bite. Quick and easy, with just 15 minutes of prep and bake time each, this recipe yields 24 mini cupcakes, making it ideal for parties, bake sales, or satisfying sweet cravings. With a simple yet decadent combination of pantry staples like all-purpose flour, butter, and creamy whole milk, these miniature delights strike the perfect balance between homemade comfort and bakery-style perfection. Serve them as-is for a casual dessert or dress them up with a dusting of powdered sugar or dollop of frosting for added flair. Lightweight and packed with flavor, these mini chocolate chip cupcakes are your answer to bite-sized bliss!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 1.5 teaspoons baking powder
- 0.25 teaspoons salt
- 0.5 cups unsalted butter, softened
- 0.75 cups granulated sugar
- 2 pieces large eggs
- 1 teaspoons pure vanilla extract
- 0.5 cups whole milk
- 0.75 cups mini chocolate chips
- 1 tablespoons all-purpose flour (for coating chocolate chips)
Instructions
Preheat your oven to 350°F (175°C) and line a mini cupcake tin with paper liners.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large mixing bowl, cream the butter and sugar together until light and fluffy, about 2-3 minutes.
Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, alternating with the milk, starting and ending with the dry ingredients. Mix until just combined.
In a small bowl, toss the mini chocolate chips with 1 tablespoon of flour to prevent them from sinking while baking.
Gently fold the coated chocolate chips into the batter.
Spoon the batter into the prepared cupcake tin, filling each well about 3/4 full.
Bake in the preheated oven for 12-15 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
Allow the cupcakes to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Serve and enjoy your mini chocolate chip cupcakes!
Nutrition Facts
Calories |
2633 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 128.6 g | 165% | |
| Saturated Fat | 76.8 g | 384% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 645 mg | 215% | |
| Sodium | 1470 mg | 64% | |
| Total Carbohydrate | 346.5 g | 126% | |
| Dietary Fiber | 9.3 g | 33% | |
| Total Sugars | 190.2 g | ||
| Protein | 40.6 g | 81% | |
| Vitamin D | 3.3 mcg | 17% | |
| Calcium | 299 mg | 23% | |
| Iron | 13.3 mg | 74% | |
| Potassium | 548 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
