For the Cake:                                                            

1 3/4 cups cake flour

1 1/4 cups all-purpose flour

1 Tbsp baking powder

1/4 tsp salt

2 sticks unsalted butter, softened

1 3/4 cups sugar

1 cup plus 2 Tbsp milk

4 egg whites plus 1 whole egg

1 Tbsp vanilla

2 cups semi-sweet chocolate chips

For the Icing:

3 sticks unsalted butter,

softened 5 cups confectioner’s sugar

1 tsp vanilla chocolate chips


  For the Cake:

  1. Preheat oven to 350 degrees and line muffin pans with cupcake liners.
  2. In medium bowl combine flours, baking powder and salt and mix until well combined, set aside.
  3. Combine milk and vanilla, set aside.
  4. In bowl of stand mixer beat butter and sugar on medium speed until light and fluffy.
  5. Add eggs and beat, scraping sides of bowl until well combined.
  6. Gradually add in dry ingredients alternating with wet ingredients and mix well, scrape sides of bowl as necessary.
  7. Fold in chocolate chips.
  8. Fill cupcake liners 2/3 full with batter.
  9. Bake for 18-20 minutes or until toothpick inserted in center comes out clean.
  10. Let cupcakes cool in pans for 5 minutes, then remove  to wire racks to finish cooling.
  11. Once cupcakes are completely cool frost with Vanilla Buttercream.

For the Icing:

  1. In bowl of stand mixer beat butter on high speed for 2 minutes until light and fluffy.
  2. Add confectioner’s sugar 1 cup at a time beating and scraping down bowl as necessary.
  3. Add vanilla and mix well.
  4. Continue beating icing for 3-4 minutes until light and fluffy.
  5. Place icing in piping bag fitted with large round piping tip and decorate cupcakes.
  6. Add chocolate chips on top!

Recipe From:Cake Blog Recipe

Community content is available under CC-BY-SA unless otherwise noted.