Back to Chocolate Chip Cupcakes with Chocolate Chip Frosting
All Reviews for Chocolate Chip Cupcakes with Chocolate Chip Frosting
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Gallery
Chocolate Chip Cupcakes with Chocolate Chip Frosting
Credit:
Con Poulos
Recipe Summary
Yield: Makes 30
Ingredients
Ingredient Checklist
3 1/4 cups sifted cake flour (not self-rising)
1 1/2 tablespoons baking powder
1/4 teaspoon salt
7 ounces (1 3/4 sticks) unsalted butter, softened
1 3/4 cups sugar
1 cup plus 2 tablespoons milk
1 tablespoon pure vanilla extract
5 large egg whites, room temperature
2 cups semisweet chocolate chips
Chocolate Chip Frosting
Gallery
Chocolate Chip Cupcakes with Chocolate Chip Frosting
Credit:
Con Poulos
Recipe Summary
Yield: Makes 30
Gallery
Chocolate Chip Cupcakes with Chocolate Chip Frosting
Credit:
Con Poulos
Chocolate Chip Cupcakes with Chocolate Chip Frosting
Credit:
Con Poulos
Chocolate Chip Cupcakes with Chocolate Chip Frosting
Recipe Summary
Yield: Makes 30
Recipe Summary
Yield: Makes 30
Yield: Makes 30
Makes 30
Ingredients
Ingredients
- 3 1/4 cups sifted cake flour (not self-rising)
- 1 1/2 tablespoons baking powder
- 1/4 teaspoon salt
- 7 ounces (1 3/4 sticks) unsalted butter, softened
- 1 3/4 cups sugar
- 1 cup plus 2 tablespoons milk
- 1 tablespoon pure vanilla extract
- 5 large egg whites, room temperature
- 2 cups semisweet chocolate chips
- Chocolate Chip Frosting
Directions
Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Whisk dry ingredients in a large bowl. Cream butter and sugar with a mixer until light and fluffy.
Reduce speed to low. Mix milk and vanilla in a bowl. Add dry ingredients to butter mixture in 3 additions, alternating with wet ingredients and ending with dry. Scrape sides of bowl. Beat egg whites to stiff peaks, and fold into batter. Fold in chocolate chips. Divide batter among muffin cups, filling each 2/3 full.
Bake cupcakes until testers inserted into centers come out clean, about 22 minutes. Let cool in tins on wire racks. (Unfrosted cupcakes will keep, covered, for up to 3 days.) Frost with chocolate chip frosting, and serve immediately.
Reviews (10)
Add Rating & Review
332 Ratings
5 star values:
68
4 star values:
113
3 star values:
92
2 star values:
42
1 star values:
17
Load More Reviews
Reviews (10)
Add Rating & Review
332 Ratings
5 star values:
68
4 star values:
113
3 star values:
92
2 star values:
42
1 star values:
17
Add Rating & Review
332 Ratings
5 star values:
68
4 star values:
113
3 star values:
92
2 star values:
42
1 star values:
17
332 Ratings
5 star values:
68
4 star values:
113
3 star values:
92
2 star values:
42
1 star values:
17
332 Ratings
5 star values:
68
4 star values:
113
3 star values:
92
2 star values:
42
1 star values:
17
- 5 star values:
- 68
- 4 star values:
- 113
- 3 star values:
- 92
- 2 star values:
- 42
- 1 star values:
- 17
Martha Stewart Member
Rating: 4.0 stars
02/01/2020
The only reason for a 4 instead of 5 stars is that I think there are a few too many chocolate chips. Otherwise this cake is light as a feather and moist, absolutely delicious. The next time I make these I will chop the chips in a nut chopper, using maybe 6-8 oz of chips instead of 12 oz. Then hold out 1/4 cup flour to mix with the chips to insure that they don't sink.
Martha Stewart Member
Rating: Unrated
02/01/2015
I used 2 cups mini chips, mixed with 1/4 cup of the flour. To reduce sweetness I increased the salt to 1/2 tsp. Baked for 18 minutes. Bake time really depends on your oven. They came out perfect!
Martha Stewart Member
Rating: Unrated
03/26/2014
Cupcakes were delicious, wouldn't change a thing. On the chocolate chips settling to the bottom: the Martha Stewart Cupcakes book has the same recipe, and uses this trick: hold back 1/4 cup of the flour and mix with the chocolate chips before folding them into the batter.
Martha Stewart Member
Rating: Unrated
02/24/2014
I just tried this recipe for my daughter's birthday that is happening in a few days. It is delicious, fluffy, moist, everything I wanted from a cup cake and my daughter loved it. But, I want to improve something: the chocolate chips all sunk. Did it happen to you as well?
I actually didn't make the full recipe, so, may be the reduction of the ingredients is not proportional and my batter ended up too soft?
I will appreciate your comments.
Martha Stewart Member
Rating: 5 stars
02/02/2014
These are very decadent and rich! I accidentally mixed the sugar with the dry ingredients and didn't whip the egg whites. They still came out light, fluffy, and delicious. After they baked, I brushed them with a little simple syrup to keep moist. I agree with cutting back on the chocolate chips. Overall, very unique and delicious.
Martha Stewart Member
Rating: 2 stars
11/30/2013
These cupcakes were TERRIBLE. I cooked them for 20 min., checking every 5 min. By the time the 20 min. were done, they were SO BURNT and bad. I was baking them for a party, but they turned out so bad, I couldn't even take them. If you are looking for a cupcake recipe to make on this website, DO NOT bake this one. I recommend the Red Velvet Cupcakes. Your time will be better spent: trust me.
Martha Stewart Member
Rating: Unrated
10/25/2011
these cupcakes look really good but at the same time they are much too sweet, they taste just like butter and sugar...and you don't need that much chocolate chips
Martha Stewart Member
Rating: 1 stars
10/18/2011
REALLY wanted to love these cupcakes...but didn't. Made them for a baby shower I hosted, and they ended up being the DRIEST cupcakes I've ever made. They weren't overcooked, and I'm fairly sure I can attirbuite the driness to the use of egg whites, which instead of making the batter light and fluffy made it extremely dry.
Would not recommend.
Martha Stewart Member
Rating: Unrated
08/07/2011
These were...well, okay. They just seemed rather one dimensional and too sweet. Definitely cut back on the sugar and the amount of chocolate chips. However, the actual cake was a very nice consistency.
Martha Stewart Member
Rating: Unrated
09/25/2010
These cupcakes are SO good. The use of egg whites really adds to a light and fluffy texture often hard to find in a homemade cake. Very sweet, and very good!
Martha Stewart Member
Rating: Unrated
08/29/2009
These cupcakes were a hit at my daughter's birthday celebration. Delicious!
Martha Stewart Member
Rating: 4.0 stars
02/01/2020
The only reason for a 4 instead of 5 stars is that I think there are a few too many chocolate chips. Otherwise this cake is light as a feather and moist, absolutely delicious. The next time I make these I will chop the chips in a nut chopper, using maybe 6-8 oz of chips instead of 12 oz. Then hold out 1/4 cup flour to mix with the chips to insure that they don't sink.
Rating: 4.0 stars
Rating: Unrated
02/01/2015
I used 2 cups mini chips, mixed with 1/4 cup of the flour. To reduce sweetness I increased the salt to 1/2 tsp. Baked for 18 minutes. Bake time really depends on your oven. They came out perfect!
Rating: Unrated
Rating: Unrated
03/26/2014
Cupcakes were delicious, wouldn't change a thing. On the chocolate chips settling to the bottom: the Martha Stewart Cupcakes book has the same recipe, and uses this trick: hold back 1/4 cup of the flour and mix with the chocolate chips before folding them into the batter.
Rating: Unrated
02/24/2014
I just tried this recipe for my daughter's birthday that is happening in a few days. It is delicious, fluffy, moist, everything I wanted from a cup cake and my daughter loved it. But, I want to improve something: the chocolate chips all sunk. Did it happen to you as well?
I actually didn't make the full recipe, so, may be the reduction of the ingredients is not proportional and my batter ended up too soft?
I will appreciate your comments.
Rating: 5 stars
02/02/2014
These are very decadent and rich! I accidentally mixed the sugar with the dry ingredients and didn't whip the egg whites. They still came out light, fluffy, and delicious. After they baked, I brushed them with a little simple syrup to keep moist. I agree with cutting back on the chocolate chips. Overall, very unique and delicious.
Rating: 5 stars
Rating: 2 stars
11/30/2013
These cupcakes were TERRIBLE. I cooked them for 20 min., checking every 5 min. By the time the 20 min. were done, they were SO BURNT and bad. I was baking them for a party, but they turned out so bad, I couldn't even take them. If you are looking for a cupcake recipe to make on this website, DO NOT bake this one. I recommend the Red Velvet Cupcakes. Your time will be better spent: trust me.
Rating: 2 stars
Rating: Unrated
10/25/2011
these cupcakes look really good but at the same time they are much too sweet, they taste just like butter and sugar...and you don't need that much chocolate chips
Rating: 1 stars
10/18/2011
REALLY wanted to love these cupcakes...but didn't. Made them for a baby shower I hosted, and they ended up being the DRIEST cupcakes I've ever made. They weren't overcooked, and I'm fairly sure I can attirbuite the driness to the use of egg whites, which instead of making the batter light and fluffy made it extremely dry.
Would not recommend.
Rating: 1 stars
Rating: Unrated
08/07/2011
These were...well, okay. They just seemed rather one dimensional and too sweet. Definitely cut back on the sugar and the amount of chocolate chips. However, the actual cake was a very nice consistency.
Rating: Unrated
09/25/2010
These cupcakes are SO good. The use of egg whites really adds to a light and fluffy texture often hard to find in a homemade cake. Very sweet, and very good!
Rating: Unrated
08/29/2009
These cupcakes were a hit at my daughter's birthday celebration. Delicious!
All Reviews for Chocolate Chip Cupcakes with Chocolate Chip Frosting
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Chocolate Chip Cupcakes with Chocolate Chip Frosting
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
