Mini Chocolate Chip Cupcakes

These Mini Chocolate Chip Cupcakes are studded with milk chocolate chips and topped with a sweet vanilla frosting. Light, fluffy, and bursting with flavor, these mini treats are perfect for chocolate chip lovers everywhere!

Course Dessert

Cuisine American

Keyword chocolate chip recipe, cupcake recipe

Prep Time 15

Cook Time 15

Total Time 30

Servings mini cupcakes

Calories 134

Author Gayle

Equipment

Ingredients

Cupcakes

1¼ cups all-purpose flour
½ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
2 large eggs
¾ cup granulated sugar
½ cup (1 stick) unsalted butter , softened
1½ teaspoons vanilla bean paste (or vanilla extract)
½ cup vanilla Greek yogurt
¾ cup mini milk chocolate chips

Vanilla Frosting

1 cup (2 sticks) unsalted butter , softened
4 cups powdered sugar
2 tablespoons milk (or heavy cream)
2½ teaspoons vanilla bean paste (or vanilla extract)
Mini chocolate chip cookies for garnish , if desired

Get Recipe Ingredients

Instructions

Preheat oven to 350°F. Line two 24-count mini muffin tins with paper liners (see note below). Set aside.
In a medium bowl, whisk flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, beat eggs and sugar with a hand mixer or stand mixer with fitted paddle attachment until pale yellow and fluffy, about 2-3 minutes. Add softened butter and vanilla extract/paste (see note below) and beat until incorporated. Mix in yogurt.
Pour flour mixture into wet ingredients and stir until just combined. Gently fold in chocolate chips.
Spoon batter into prepared muffin tin, filling about 1/2 full.
Bake for 14-18 minutes, or until toothpick inserted in middle comes out clean. Let cool for 10 minutes in pan, and then move to a wire rack to cool completely.
To make the vanilla frosting, cream softened butter in a large bowl until light and fluffy, for about 3-4 minutes. Add powdered sugar, 1/2 cup at a time, mixing to incorporate. Add milk and vanilla extract, beating to combine.
Pipe or spread over cooled cupcakes. Then top with mini chocolate chip cookies, if desired.

Notes

I used this silicone mini muffin pan. It helps with extra easy cleanup and no liners are needed, if that's what you prefer.
I also used vanilla bean paste in place of vanilla extract. It gives the cupcakes and frosting a stronger vanilla flavor and also hints of vanilla bean flecks. You can certainly use regular vanilla extract if you prefer.

Nutrition