Vanilla and Chocolate Chip Cupcakes

By
Christine Benlafquih
Christine Benlafquih
Christine Benlafquih
Christine Benlafquih is a freelance writer and cooking class instructor with a background in Moroccan cuisine.
Learn about The Spruce Eats' Editorial Process
Updated on 06/10/21
Tested by
Tracy Wilk
Photo of Tracy Wilk
Tested by Tracy Wilk
Tracy Wilk is a professional pastry chef, recipe developer and chef instructor, and, most importantly, a firm believer in sprinkles.
Learn about The Spruce Eats' Editorial Process
Vanilla and Chocolate Chip Cupcakes

The Spruce / Diana Chistruga

Prep: 20 mins
Cook: 25 mins
Total: 45 mins
Servings: 24 servings

In Morocco, these vanilla and chocolate chip cupcakes can occasionally appear on an iftar evening table when breaking the fast during Ramadan. In your home, this basic recipe for extra-moist vanilla cupcakes with chocolate chips will become a family favorite as a snack or as party desserts. They can be frosted, but they are equally delicious plain. Any type of chocolate chip can be used, including white chocolate chips if you prefer, or you can use chopped chocolate.

If you do want to frost these cupcakes, consider a basic buttercream frosting or a chocolate buttercream frosting. Another great pairing is a coffee frosting, which complements both the vanilla and chocolate nicely.

"Can't decide between vanilla and chocolate? This recipe is the perfect combination to satisfy any sweet tooth. You can also mix up your chocolate chips using minis, butterscotch, peanut butter, or more. This recipe will be perfect for any celebration." —Tracy Wilk

A Note From Our Recipe Tester

Ingredients

  • 8 ounces (1 cup) unsalted butter, room temperature

  • 1 1/2 cups granulated sugar

  • 4 large eggs, room temperature

  • 2 teaspoons pure vanilla extract

  • 2 1/2 cups (300 g) all-purpose flour

  • 2 teaspoons baking powder

  • Pinch kosher salt

  • 1 cup milk

  • 1/2 cup dark chocolate chips (or finely chopped semisweet or dark chocolate)

Steps to Make It

  1. Gather the ingredients.

    Vanilla and Chocolate Chip Cupcakes ingredients

    The Spruce / Diana Chistruga

  2. Heat the oven to 375 F/190 C. Grease and flour cupcake tins or line them with paper liners.

    cupcake tins with paper liners

    The Spruce / Diana Chistruga

  3. Using an electric mixer and a large bowl, beat together the butter and sugar until the mixture is light and creamy.

    beat butter and sugar with a hand mixer

    The Spruce / Diana Chistruga

  4. Add the eggs one at a time, beating well after each addition.

    eggs and butter beat together with a hand mixer

    The Spruce / Diana Chistruga

  5. Stir in the vanilla.

    vanilla added to the butter mixture

    The Spruce / Diana Chistruga

  6. In a separate medium bowl, whisk together the flour, baking powder, and salt.

    flour, baking powder, and salt in a bowl

    The Spruce / Diana Chistruga

  7. While beating on low speed, add the flour mixture alternately with the milk to the creamed butter and sugar mixture, beating just until a smooth, thick batter forms. Do not overmix. 

    flour mixture, butter mixture and sugar mixture together in a bowl

    The Spruce / Diana Chistruga

  8. Stir the chocolate into the batter now if you like, or add it after you have filled the cupcake liners.

    chocolate chips added to the batter

    The Spruce / Diana Chistruga

  9. Spoon the batter into the prepared cupcake tin, filling a little more than half full.

    Easy Vanilla and Chocolate Chip Cupcakes batter in cupcake tins

    The Spruce / Diana Chistruga

  10. Bake the cupcakes until set and golden in color, approximately 20 to 25 minutes. The cupcakes are done when a toothpick inserted in the center comes out clean.

    Vanilla and Chocolate Chip Cupcakes in cupcake tins

    The Spruce / Diana Chistruga

  11. Allow the cupcakes to cool in the pan for several minutes before transferring to a rack to cool completely.

    Vanilla and Chocolate Chip Cupcakes on a wire cooling rack

    The Spruce / Diana Chistruga

How to Store the Cupcakes

Once completely cooled, store the unfrosted cupcakes in an airtight container at room temperature for two days. If you want to frost them with an icing that will need refrigeration, hold off doing so until you are ready to eat the cupcakes; the cupcakes will lose their freshness when refrigerated. You can easily freeze the unfrosted cupcakes to keep them for longer.

Helpful Links


Nutrition Facts (per serving)
205 Calories
10g Fat
26g Carbs
3g Protein
×
Nutrition Facts
Servings: 24
Amount per serving
Calories 205
% Daily Value*
Total Fat 10g 13%
Saturated Fat 6g 30%
Cholesterol 52mg 17%
Sodium 63mg 3%
Total Carbohydrate 26g 9%
Dietary Fiber 1g 2%
Total Sugars 15g
Protein 3g
Vitamin C 0mg 0%
Calcium 46mg 4%
Iron 1mg 6%
Potassium 69mg 1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)