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Homemade Easy Chocolate Chip Cupcakes (From Scratch) photo
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Easy Chocolate Chip Cupcakes (From Scratch)

Delight in these Easy Chocolate Chip Cupcakes, bursting with gooey chocolate chips and rich peanut butter flavors!
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Servings: 12 servings

Ingredients

For the Cupcakes:

  • 3 cups cake flour
  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar packed
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 1/2 sticks unsalted butter melted
  • 1/2 cup vegetable or canola oil
  • 1 cup creamy peanut butter
  • 3 eggs room temperature
  • 2 teaspoons vanilla extract
  • 1 cup sour cream
  • 1/2 cup buttermilk
  • 1 cup miniature chocolate chips plus additional for garnishing

For the Frosting:

  • 1 cup creamy peanut butter
  • 2 sticks unsalted butter room temperature
  • 3 cups powdered sugar
  • 1/8 teaspoon salt
  • 2 tablespoons milk

Instructions

Preparation Steps:

  • Step 1: Prepare Your Oven and Liners - Preheat your oven to 350°F (175°C) and line your cupcake pan with cupcake liners.
  • Step 2: Combine Dry Ingredients - In a large mixing bowl, whisk together the cake flour, granulated sugar, brown sugar, baking powder, baking soda, and salt.
  • Step 3: Mix Wet Ingredients - In another bowl, mix the melted butter, vegetable oil, creamy peanut butter, and eggs. Add vanilla extract, sour cream, and buttermilk, whisking until smooth.
  • Step 4: Combine Wet and Dry Mixtures - Gradually add the wet mixture to the dry ingredients, stirring gently until just combined.
  • Step 5: Fold in the Chocolate Chips - Gently fold in the miniature chocolate chips.
  • Step 6: Fill the Cupcake Liners - Fill each cupcake liner about two-thirds full with batter.
  • Step 7: Bake - Bake for 18-20 minutes or until a toothpick comes out clean.
  • Step 8: Cool the Cupcakes - Let them cool in the pan for 5 minutes before transferring to a cooling rack.
  • Step 9: Prepare the Frosting - Beat together the creamy peanut butter and softened butter until smooth, then gradually add powdered sugar and salt.
  • Step 10: Frost and Garnish - Once cooled, frost the cupcakes and sprinkle additional miniature chocolate chips on top.

Equipment

  • Cupcake pan
  • Cupcake Liners
  • Mixing bowls
  • Electric Mixer
  • Measuring cups and spoons
  • Cooling rack

Notes

  • Store cupcakes in an airtight container at room temperature for up to 3 days.
  • Freeze unfrosted cupcakes for up to 2 months; thaw before frosting.
  • Frosted cupcakes can be stored in the refrigerator for about a week.