Moist Vanilla Chocolate Chip Cupcakes
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Vanilla Chocolate Chip Cookies Recipe::
Vanilla Chocolate Chip Cookies Recipe
:: Cook Me Food ::
This chocolate chip cupcakes recipe is not only soft and fluffy but also super moist with tender crumb. It’s filled with chocolate chips and vanilla flavor with every bite. It’s a crowd-pleaser and is a perfect treat for any celebration.
You’ll need:
• 1 1/3 cup (166g) all-purpose flour (spooned & leveled)
• 1 ¼ tsp baking powder
• ½ tsp salt
• ½ cup (112g) unsalted butter (room temperature)
• 3/4 cup (175g) white sugar
• 2 large eggs (room temperature)
• 1 tbsp vanilla extract
• 2/3 cup (170g) full fat sour cream
• 3/4 cup (142g) mini chocolate chips + more for toppings
Makes 15 cupcakes
:: HELPFUL HINTS ::
Measure your flour correctly. Adding too much flour will result to dry and crumbly texture of the cupcakes when baked. Fluff the flour in the container before scooping it out. Lightly spoon the flour directly into the measuring cup until it mounds well above the top of the measuring cup. Using the back of the dinner knife (non-serrated side is facing the flour), sweep the knife over the top of the cup to remove the excess flour.
I am using the mini semi-sweet chocolate chips in the video but feel free to use the regular-size semi-sweet chocolate chips. Although, using the mini version contributes to even distribution of chocolate chips all over the cupcake.
Let the cupcakes rest for 5-10 minutes in the baking pan and transfer to wire rack to finish cooling.
Happy baking!
Thanks for watching.
:: Cook Me Food ::
This chocolate chip cupcakes recipe is not only soft and fluffy but also super moist with tender crumb. It’s filled with chocolate chips and vanilla flavor with every bite. It’s a crowd-pleaser and is a perfect treat for any celebration.
You’ll need:
• 1 1/3 cup (166g) all-purpose flour (spooned & leveled)
• 1 ¼ tsp baking powder
• ½ tsp salt
• ½ cup (112g) unsalted butter (room temperature)
• 3/4 cup (175g) white sugar
• 2 large eggs (room temperature)
• 1 tbsp vanilla extract
• 2/3 cup (170g) full fat sour cream
• 3/4 cup (142g) mini chocolate chips + more for toppings
Makes 15 cupcakes
:: HELPFUL HINTS ::
Measure your flour correctly. Adding too much flour will result to dry and crumbly texture of the cupcakes when baked. Fluff the flour in the container before scooping it out. Lightly spoon the flour directly into the measuring cup until it mounds well above the top of the measuring cup. Using the back of the dinner knife (non-serrated side is facing the flour), sweep the knife over the top of the cup to remove the excess flour.
I am using the mini semi-sweet chocolate chips in the video but feel free to use the regular-size semi-sweet chocolate chips. Although, using the mini version contributes to even distribution of chocolate chips all over the cupcake.
Let the cupcakes rest for 5-10 minutes in the baking pan and transfer to wire rack to finish cooling.
Happy baking!
Thanks for watching.
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