Ingredients

The following ingredients have 4 Servings
  • 6 Tablespoons unsalted butter (softened (85g))
  • ¾ cup sugar ((150g))
  • ¼ cup light brown sugar ((50g))
  • 1 large egg (room temperature preferred)
  • 1 ½ teaspoons vanilla extract
  • 1 ⅓ cup all-purpose flour ((150g))
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • ¾ cup buttermilk (room temperature preferred (175ml))
  • 1 cup semisweet chocolate chips ((170g))
  • 1 cup unsalted butter softened to room temperature ((226g))
  • 2 cups powdered sugar ((320g))
  • ½ teaspoon vanilla extract
  • ½ teaspoon salt
  • 2 Tablespoons heavy cream ((30ml))

Instruction

  • Preheat oven to 350F (175C) and line a 12-count muffin tin with paper liners.  Set aside.
  • Combine butter and sugars in the bowl of a stand mixer (or in a large bowl -- and use an electric hand mixer) and beat on medium speed until well combined and light and fluffy.
  • Add egg and vanilla extract and beat well.
  • In a separate, medium-sized bowl, whisk together flour, baking soda, baking powder, and salt.  
  • Remove butter/sugar mixture from stand mixer and use a spatula to gradually fold in about ¼ of the flour mixture until just combined.  
  • Add about ¼ cup of the buttermilk and use spatula to fold in until just combined.
  • Continue to alternate until flour mixture and buttermilk are completely combined -- mix thoroughly but be sure not to over-mix or your cupcakes could end up dense and dry.
  • Fill cupcake liners ⅔-¾ of the way full with batter (do not over-fill, if you have any leftover batter discard it) and bake on 350F (175C) for 17-18 minutes or until tops spring back when gently touched (the tops will be fairly flat, these do not puff up in the oven like muffins) and a toothpick inserted in the center comes out with a few moist crumbs or clean.
  • Allow cupcakes to cool completely in pans before frosting.