Chocolate Chip Cupcakes with Chocolate Buttercream

I discovered I had a whole packet of mini chocolate chips, and didn’t know what to do with them. So I decided to make my vanilla cupcakes and added in the mini chocolate chips for an extra treat. Topped with delicious simple chocolate buttercream. Such a lovely combination!

So first, sift the all purpose flour, cake flour, salt, baking powder and baking soda

IMG_5686Add two tablespoons of flour to the chocolate chips and coat them. This ensures that they don’t all sink to the bottom. I’ve once had a chocolate chip cupcake where all the chocolate chips were at the bottom and sticking to the paper. Bleh.  

img_56451In another bowl, whisk egg whites, milk and Greek yogurt

IMG_5688Cream together butter and sugar. Then add the vanilla bean paste.

IMG_5689Add half of the dry ingredients, then mix in the wet mixture, and the remaining dry ingredients

IMG_5690Fold in the chocolate chips

IMG_5691Use an ice cream scoop to distribute the batter

img_56621Bake it!

Now for the chocolate buttercream. Cream the butter until fluffy and light. Then sift in the icing sugar. Next, the vanilla extract. Pour in the melted chocolate, and add a little bit of milk to adjust the consistency.

IMG_5692Pipe it on the cupcakes and enjoy it

Chocolate chips distributed throughout the cupcake

Chocolate chips distributed throughout the cupcake



  • 1/2 cup all-purpose flour + 2 tbsp flour (separate)
  • 1/2 cup cake flour
  • 1/2 tsp baking powder
  • Pinch of baking soda
  • Pinch of salt
  • 1/2 cup mini chocolate chips
  • 1/2 cup Greek yogurt (I used non-fat)
  • 1/4 cup milk
  • 2 egg whites (room temperature)
  • 70g unsalted butter
  • 130g sugar
  • 1/2 tsp vanilla bean paste

Chocolate frosting

  • 113g butter (salted or unsalted)
  • 1 1/4 cup confectioners sugar
  • 1/2 tsp vanilla extract
  • 100g chocolate
  • 1/2- 1 tbsp milk or heavy cream (optional)


  1. Line a standard muffin pan with 12 cupcake liners
  2. In a large bowl, sift the flours, baking powder, baking soda and salt
  3. Coat the chocolate chips with 2 tbsp of flour
  4. In another bowl, whisk Greek yogurt, milk and egg whites
  5. Using an electric mixer, cream together butter, sugar and vanilla bean paste on medium speed
  6. Then add in half the dry ingredients, mixing on low speed
  7. Add wet mixture
  8. Add remaining dry ingredients, beating until just incorporated
  9. Scoop the batter into the cavities, using an ice cream scoop
  10. Bake in a 170ºC oven for around 15-18minutes; a toothpick inserted in should come out clean.

Chocolate frosting

  1. Melt the chocolate and allow it to cool until room temperature
  2. Cream butter until light and fluffy
  3. Sift in the confectioners sugar, and mix well
  4. Add in vanilla extract
  5. Beat in melted chocolate
  6. (Optional) If the frosting is too thick, mix in half tablespoon of milk or heavy cream. Add half more tablespoon if you want

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