Lately, I have been in the mood for cupcakes and chocolate chips. So it was only appropriate that I made the ultimate chocolate chunk cupcakes. These yellow cupcakes are filled with chocolate chunks and then frosted with a swirled vanilla and chocolate buttercream. Absolutely sensational and with such a classic look! Please don’t mind the random chocolate frosted cupcake in the pic above. I had extra chocolate frosting that I couldn’t let go to waste!
Chocolate and vanilla work so well together and any dessert made with this pair works so well. These cupcakes will make the perfect afternoon school snack or after dinner delight. Grab a cold glass of cow juice and enjoy!
Life update!
It has been awhile since I have talked about the chaotic life of the Blaser household. Summer has been super hot here in the Muk and actually pretty boring. Due to the COVID pandemic, we have been stuck at the house most of the days! However, we got creative with baby pools and sprinklers!
Our regular trips to the Milwaukee zoo were haulted due to the mandate of wearing masks! I’m pretty sure my 2 yr old would rip his right off (I can’t blame him and I really didn’t want to wear a mask in 95 degrees either). However, we did save money by not going as a trip to the zoo means a souvenir!
We are a festival going family and our annual state fair trip, cancelled. Thank God for our local farmer’s market and the lady that sells the cotton candy! My littles at least got some taste of summer!!! Overall, 2020 will be the year from hell, but one we will remember forever!
School starts next week, and for the love of all that is Holy, KEEP MY KIDS IN SCHOOL! I can’t be a 4th grade teacher! My eldest will truly grow to not like me anymore and I may be blogging about day drinking!
Ingredients for the Ultimate chocolate chunk cupcakes
- Unsalted butter
- Granulated sugar
- baking powder and baking soda
- salt
- Large egg whites
- Vanilla extract
- Cake flour: I used Pillsbury Softasilk
- Buttermilk
- Chocolate chunks: Aldi’s specialty selected Belgian chocolate chunks
- Confectioner’s sugar
- heavy cream
- unsweetened cocoa powder
Tips and tricks for the cupcakes and frosting
- Buttermilk is something that I just don’t always keep in my fridge. However, don’t fret because you can substitute it with 1 cup of milk and a tbsp of lemon juice or vinegar (let it sit for 5 minutes). It works just as well and add the lightness and tenderness to the cupcake.
- Make sure the egg whites are at room temperature before adding to the cupcake batter. More air will have been incorporated into them and they will whip up better in the batter versus cold.
- When making the frosting, room temperature butter should still be firm. It should only sit out for 30-60 minutes. It shouldn’t be greasy.
- You can either use two piping bags or roll both frostings in plastic wrap to create swirl on top of cupcake. Just make sure your have an even amount when piping.
Can you substitute to make this cupcake healthier?
Some substitutions can be made within in the cupcake itself to make it more low in calorie.
- Whole wheat white flour or almond flour
- Turbinado sugar
- Yogurt: definitely healthier that buttermilk!
- Coconut oil or applesauce: makes cupcakes moist
How to make the ultimate cupcakes!
The ultimate chocolate chunk cupcakes were one of my favorite to make. I am a sucker for swirled frosting!
- First, be sure to preheat the oven to 350 degrees. Line at least 2-3 pans with cupcake liners (I made 30).
- Second, with an electric mixer on medium blend together the butter, sugar, baking soda, powder and salt until light and fluffy (5 minutes). Add in egg whites one at a time until well blended. Add in vanilla extract.
- Third, beat in cake flour and buttermilk alternately, beginning and ending with the flour, just until it is combined. Fold in the chocolate chunks into batter.
- Fourth, transfer batter to cupcake liners dividing evenly. Bake until a toothpick or cake tester comes out clean (20 minutes). Cool in pan for 5 minutes and then transfer to wire rack to cool completely.
- Lastly, make the frosting. In a stand mixer fitter with a paddle attachment, beat the butter for about 1-2 minutes. On low, slowly add in the confectioner’s sugar until it is combined. Add in the salt, vanilla and heavy cream. Turn up the speed until frosting reaches desired consistency. Transfer half of the frosting to one bowl and beat in the cocoa powder to the other bowl!
Try these other cupcake recipes!
The Ultimate chocolate chunk cupcakes
Equipment
- Electric hand mixer
- Stand mixer with paddle attachment
- Home Decor
- Measuring cups and spoons
- 3 standard cupcake pans
- Cupcake liners
- Silicon Spatula
- Piping bag with tips
- Plastic wrap
Ingredients
Chocolate chunk cupcakes
- 1 cup unsalted butter softened
- 1½ cup granulated sugar
- 1½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 4 large egg whites room temperature
- 1 tbsp vanilla extract
- 2⅔ cup cake flour sifted
- 1 cup buttermilk
- 2⅔ cups chocolate chunks
Swirl buttercream frosting
- 1¼ cup unsalted butter softened
- 4¼ cup confectioner's sugar sifted
- 1 tbsp vanilla extract
- ⅛ tsp salt
- ¼ cup heavy cream
- ½ cup unsweetened cocoa
Instructions
Chocolate chunk cupcakes
- Preheat oven to 350°. Line 2½ (30 cupcakes) standard cupcake pan with liners.
- With an electric mixer, beat the butter, sugar, baking powder, baking soda, and salt on medium speed until light and fluffy (5 minutes).
- Add in the egg whites, one at a time, beating until combined after each addition. Beat in the vanilla. Alternate adding in the cake flour and buttermilk, beginning and ending with the flour, just until combined. Fold the chocolate chunks into the batter.
- Transfer batter to prepared cupcakes liners, dividing evenly (about ½ full). Bake until a toothpick comes out clean (20 minutes). Cool in pan and then transfer to wire rack to cool completely.
Swirl buttercream frosting
- In a stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy (1-2 minutes). Reduce speed to low and gradually beat in the confectioner's sugar. Mix in vanilla and salt. Add in the heavy cream and beat until light and fluffy. Transfer half of the frosting to a bowl. Beat cocoa powder into remaining frosting on low speed until combined (1-2 minutes).
- Fit a large piping bag with a large star shaped tip (I did use others as well). Lay out a piece of plastic wrap on a flat surface. Layer in a line the white frosting and next to the white lay the chocolate frosting in the same manner. Roll plastic wrap away from the body, fold the top over and cut the bottom end of the plastic wrap. Place the roll in the piping bag fitted with the star shaped tip. Pipe onto cupcakes and serve!
Notes
- Store cupcakes in an airtight container for up to 3-5 days.
- Frosting can be store in the refrigerator for 3 days
Nutrition
Fun fact of the day!
The record for eating the most cupcakes in the shortest time is 29 cupcakes in 30 seconds. Wow! I would get so incredibly sick!