Mini Chocolate Chip Cupcakes

16 ingredients
7 steps

Ingredients

  • 1-1/4 cup All-purpose Flour
  • 1/2 teaspoons Baking Powder
  • 1/2 teaspoons Baking Soda
  • 1/4 teaspoons Salt
  • 2 Eggs
  • 3/4 cups White Sugar
  • 1/2 cups Unsalted Butter, Softened
  • 1-1/2 teaspoon Vanilla Extract (or Vanilla Bean Paste)
  • 1/2 cups Vanilla Greek Yogurt
  • 3/4 cups Mini Milk Chocolate Chips
  • FOR THE FROSTING:
  • 1 cup Unsalted Butter, Softened
  • 4 cups Powdered Sugar
  • 2 Tablespoons Milk Or Heavy Cream
  • 2-1/2 cups Vanilla Extract
  • Mini Chocolate Chip Cookies For Garnish, If Desired

Directions

  1. 1
    Preheat oven to 350°F. Line two 24-count mini muffin tins with paper liners (see note below). Set aside.
  2. 2
    In a medium bowl, whisk flour, baking powder, baking soda, and salt. Set aside.
  3. 3
    In a large bowl, beat eggs and sugar with a hand mixer or stand mixer with fitted paddle attachment until pale yellow and fluffy, about 2-3 minutes. Add softened butter and vanilla extract/paste (see note below) and beat until incorporated. Mix in yogurt.
  4. 4
    Pour flour mixture into wet ingredients and stir until just combined. Gently fold in chocolate chips.
  5. 5
    Spoon batter into prepared muffin tin, filling about 1/2 full. Bake for 14-18 minutes, or until toothpick inserted in middle comes out clean. Let cool for 10 minutes in pan, and then move to a wire rack to cool completely.
  6. 6
    To make the vanilla frosting, cream softened butter in a large bowl until light and fluffy, about 3-4 minutes. Add powdered sugar, 1/2 cup at a time, mixing to incorporate. Add milk and vanilla extract, beating to combine.
  7. 7
    Pipe or spread over cooled cupcakes. Then top with mini chocolate chip cookies, if desired. Enjoy!

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