These Chocolate Chip Cupcakes are so soft, fluffy, light and loaded with mini chocolate chips! They are the perfect combination of airy sweetness from the vanilla cupcake base and richness from the chocolate fudge frosting! This chocolate chip cupcake recipe is so simple to follow; you will have delicious treats in under an hour! Best yet, these beauties are gluten free, nut free, eggless and can easily be made vegan!
These Chocolate Chip Cupcakes are the most versatile dessert! They please both vanilla and chocolate lovers! They are fluffy eggless vanilla cupcakes with a decadent chocolate frosting! Not a fan of chocolate fudge frosting? No problem! Make this chocolate chip cupcakes recipe with my vanilla frosting or even my cream cheese frosting!
For more cupcake recipes, try my Cookies and Cream Cupcakes, my Homemade Hostess Chocolate Cupcakes, my Chocolate and Vanilla Cupcakes or my Happy Birthday Cupcakes!
Reasons to Love These Cupcakes
- Allergy Friendly- These cupcakes are gluten free, nut free, egg free and can easily be dairy free (vegan)!
- Soft & Fluffy- The cupcakes are super moist and airy.
- Super Simple to Make- The batter mixes up in less than 20 minutes!
- Best of Both Worlds- This choco chip cupcake recipe is perfect for vanilla and chocolate lovers alike!
Ingredient Notes
- Gluten Free Flour- If you also have nut allergies, make sure to use a brand that’s made in a nut free facility. I really love to use this gluten free flour because it’s free of the top 9 allergens. It also contains xanthan gum which really helps give baked goods their bounce and prevents them from falling apart.
- Cornstarch- We use this in the dry form to be mixed with the gluten free flour to create a super light crumb...similar to a cake flour.
- Milk- If there are no dairy allergies or if you’re not vegan, you can use regular whole milk. For non dairy, use a non dairy milk of your choosing.
- Unsalted Butter or Vegan Baking Stick- Make sure it is not melted or softened; we want to cream it together with the sugar. Only use room temperature.
- Vegetable Oil- Adds more moisture into the cupcakes.
- Sour Cream- This ingredient is key! It really helps to make the crumb of these cupcakes super soft! To make these vegan, use a dairy free sour cream.
- Cornstarch Water- This helps bind everything together since the cupcakes are eggless.
- Pure Vanilla Extract- Make sure the vanilla you use is pure and gf or the cupcakes will have a chemical taste.
- Cocoa Powders- I like to use two types to give the frosting a dark color, but if you only want to use one, use Dutch or Natural Unsweetened. Do not only use Dark.
- Mini Chocolate Chips- This recipe uses mini chips like in my Mini Chocolate Cookies! To keep vegan, make sure to use gluten free/vegan chocolate chips. I love these allergy friendly chocolate chips.
See my recipe card below for a complete list of the ingredients with measurements.
Substitutions and Variations
How to Make this Recipe Vegan
- Use a gluten free flour that’s free from dairy.
- Make sure the brand of sugar you use is vegan.
- Use vegan baking sticks instead of butter.
- Only use a non dairy milk of choice.
- Use a vegan sour cream.
- Read the label on your mini chocolate chips to ensure they're gluten free and vegan.
Make this Recipe with All Purpose Flour
- Use 1 ¼ packed cups of regular flour (210 grams).
- Only use ½ cup of milk.
This recipe has not been tested with all of these substitutions and/or variations due to celiac disease and food allergies. If you change any of the ingredients, please let us know how the recipe turned out in the comments below!
How to Make Chocolate Chip Cupcakes
Here are the step by step instructions to make this chocolate chip cupcake recipe!
Step 1: Whisk Together the Dry Ingredients
In a large bowl, whisk together the gluten free flour and 2 tablespoons of cornstarch.
Then whisk in the baking powder, baking soda and salt. Set aside.
Step 2: Make the Cornstarch Water
In a small bowl, using a spoon, mix together the cornstarch and water until thin and watery. It will be thick and tacky at first.
Step 3: Cream the Butter and Sugar
In a large bowl of an electric mixer fitted with the paddle attachment, or using a handheld mixer, beat the butter and the sugar until soft and creamy; about 2 minutes.
Step 4: Add in Wet Ingredients Minus the Milk
Slowly beat the cornstarch water mixture into the creamed butter and sugar.
With the mixer still on low speed, beat in the sour cream, vanilla and oil. The mixture will look very chunky; that's normal.
Step 5: Add in the Dry Ingredients, then the Milk, then Chocolate Chips
Slowly beat in the gluten free flour mixture a little at a time until just combined.
With the mixer on low speed, slowly pour the milk into the batter. Mix until just combined. Scrape down sides and combine.
Use a spatula to fold mini chocolate chips into the batter until combined.
Step 6: Fill the Cupcake Tins, Bake and Cool
Fill the cupcake tins ¾ way to the top. Smooth the tops with a small knife.
Bake the cupcakes at 350 degrees Fahrenheit for 25 minutes or until the tops of the cupcakes are golden brown, spring back at you when carefully touched or when a toothpick inserted comes out clean.
Let cupcakes cool in the pan.
Step 7: Make the Chocolate Frosting
In the large bowl of an electric mixer or using a hand held mixer, beat the butter until smooth; about 2 minutes.
With the mixer on very low speed, slowly add in the confectioners' sugar and cocoa powders and vanilla; beat until combined.
Slowly add in the water a little at a time until you get the desired consistency. You may not need to use all the water.
Step 8: Frost the Cupcakes and Add Mini Chocolate Chips
Pipe the chocolate frosting on top of each cooled cupcake or frost with an icing spatula.
Immediately after finishing frosting the cupcakes, sprinkle on some mini chips so they stick to the frosting.
Expert Baking Tips
For the Cupcakes
- Use Packed Cups of Flour- Normally in baking we do not use packed cups however, when working with gluten free, I've found using packed cups works best to help the baked goods keep their shape. Or read the gram measurement.
- Use Room Temperature Ingredients- Make sure to use ingredients that are all room temperature or the batter might split.
- Smooth the Batter- Many gluten free batters have a way of staying exactly as they are placed, when baked. When the batter is in the cupcake pan, gently smooth the tops with a butter knife prior to baking.
- Use Paper Muffin Liners- Use these to ensure you're able to get the cupcakes out of the tins. If you don't have any paper liners, grease each cupcake tin with vegetable oil prior to adding the batter.
- Cool the Cupcakes- Make sure the cupcakes have cooled completely prior to frosting them. If the cupcakes are even slightly warm, the frosting will become a liquid mess.
Frosting Tips
- Use 2 Types of Cocoa Powder- The 2 types of cocoa powders give the cupcake tops their dark hue. If you only have one type on hand, use natural unsweetened or dutch...just know the color will not be as dark as mine. Do not use dark alone; it will make your frosting too dry and bitter.
- Making The Frosting- If the frosting is too liquidy, add more confectioners’ sugar 1 tablespoon at a time until you reach the desired consistency. It should be thick enough to stay put on the cupcakes and not run off. If the frosting appears too thick, add a little water ¼ teaspoon at a time. Make sure your butter isn't too soft. It should be room temperature, not softened. If you're using vegan butter, make sure it is on the colder side.
Recipe FAQs
You don't have to, but they are freshest the first day. If you need to make them ahead of time, make the night before and store them (already frosted) in an airtight container in the fridge.
If you refrigerate the cupcakes without frosting, the cupcakes can form a sticky later on the tops.
Yes you can! If making the frosting the night before, keep it in a bowl covered with plastic wrap in the fridge.
Before using, bring the frosting to room temperature and then rewhip it (if desired) to regain that creamy texture.
The sour cream makes these cupcakes very light and super fluffy. You can try yogurt instead but I have not tested it and the crumb of the cupcakes will not be as light as with the sour cream.
Yes! I prefer the mini chips because they hold up better to the light crumb of the cupcakes. If using regular size, only add in 1 cup of regular size chips.
Store the cupcakes in an airtight container or individually wrap each cupcake in aluminum foil for up to 2 days in the fridge. Try to create a teepee with the top of the foil so it isn't touching the top of the frosting as much.
Let each cupcake come to room temperature prior to serving to regain the soft cake texture.
Yes! Once the frosting on the cupcakes has hardened a little (you may need to pop them in the fridge first), individually wrap each cupcake in aluminum foil. Try to create a teepee with the top of the foil so it isn't touching the top of the frosting as much.
Pop the wrapped cupcakes in a zip top bag and freeze the cupcakes for up to 30 days.
To defrost, put the cupcakes in the fridge the night before or leave them out on the counter for 2 hours prior to eating or until the cupcakes are room temperature and soft. Make sure you don't eat them frozen because the chocolate chips will be as hard as rocks!
Other Cupcake Recipes You'll Love
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📖 Recipe
Chocolate Chip Cupcakes
Ingredients
For the Cupcakes
- 1 ¼ cups gluten free flour
- 2 tablespoons cornstarch
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon kosher salt
- ½ cup unsalted butter or vegan baking stick, room temperature
- 1 cup granulated sugar
- 4 heaping tablespoons cornstarch mixed with 6 tablespoons water
- ½ cup sour cream , full fat
- 2 tablespoons vegetable oil
- 2 teaspoons pure vanilla extract
- ½ cup plus 2 tablespoons milk
- 1 ½ cups mini chocolate chips , plus more for sprinkling
For the Frosting
- ¾ cup unsalted butter or vegan baking stick, room temperature
- 3 ½ cups confectioners' sugar
- 1 cup cocoa powder (I use ½ cup natural unsweetened or dutch and ½ cup dark)
- 2 teaspoons pure vanilla extract
- ½ cup water , room temperature
Instructions
For the Cupcakes
- Preheat the oven to 350 degrees Fahrenheit and line a 12 cup and 6 cup regular size cupcake pans with cupcake liners. Set aside.
- In a large bowl, whisk together the 1 ¼ cups gluten free flour and 2 tablespoons of cornstarch.Once combined, whisk in the 1 ½ teaspoons baking powder, ½ teaspoon baking soda and ¼ teaspoon kosher salt. Set aside.
- In a small bowl, using a spoon, mix together the 4 heaping tablespoons of cornstarch with 6 tablespoons of water until thin and watery. It will be thick and tacky at first.
- In a large bowl of an electric mixer fitted with the paddle attachment, beat the ½ cup unsalted butter or vegan baking stick and the 1 cup of granulated sugar until it is soft and creamy. About 2-3 minutes.
- Slowly beat the cornstarch water mixture into the creamed butter and sugar. With the mixer still on low speed, beat in the ½ cup sour cream, the 2 tablespoons of vegetable oil and 2 teaspoons pure vanilla extract. The mixture will look very chunky. That's normal.
- Slowly beat in the gluten free flour mixture a little at a time until just combined.
- With the mixer on low speed, slowly pour the ½ cup plus 2 tablespoons milk into the batter. Mix until just combined.Once it is combined, turn off the mixer and use a spatula to scrape the sides of the bowl. You don’t want to over mix this. Just make sure everything is fully combined. The batter will be thin.
- Use a spatula to fold 1 ½ cups of mini chocolate chips into the batter until combined.
- Use an ice cream scoop to fill the cupcake tins ¾ way to the top. Smooth the tops with a small knife. There should be enough batter for 18 cupcakes.You do not want to overfill the cupcakes. This will result in them spilling out of the top and not baking evenly inside.
- Bake the cupcakes at 350 degrees Fahrenheit for 25 minutes or until the tops of the cupcakes are golden brown, spring back at you when carefully touched or when a toothpick inserted comes out clean. (I only like to bake one cupcake pan at a time).Let the cupcakes cool almost completely in the pan before trying to remove them.
Make the Chocolate Fudge Frosting
- In the large bowl of an electric mixer or using a hand held mixer, beat the ¾ cup unsalted butter or vegan baking stick until smooth and creamy. About 2 minutes.
- With the mixer on very low speed, slowly add in the 3 ½ cups confectioners' sugar, the 1 cup of the cocoa powders and 2 teaspoons pure vanilla extract. Beat until combined.
- While the mixer is on, slowly add in the ½ cup room temperature water a little at a time until you get the desired consistency. You may not need to use all the water.
Decorate the Cupcakes
- If you have piping bags, pipe the chocolate frosting on top of each cooled cupcake.If you don’t have piping bags, put a thin layer of chocolate fudge frosting on top of each cupcake.
- If you frosted the cupcakes by hand, pop the cupcakes in the fridge for 15 minutes to let that thin layer harden. This is your crumb layer so that when you frost the tops of the cupcakes, the crumbs don't get all over the frosting.If you have a piping bag, you don’t need the crumb layer or this step.
- Immediately after finishing frosting the cupcakes, sprinkle on the extra mini chocolate chips so they stick to the frosting.
John
These cupcakes are the best! So sweet and delicious!
Lee
Thank you!