chocolate chip cupcakes
Cute, delicious, and tasting like cookies these chocolate chip cupcakes will blow your mind. They’re moist, fluffy and chock-full of chocolate chips. And the brown sugar Swiss meringue buttercream tastes just like cookie dough. It truly doesn’t get much better than this.
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Servings: 15
Ingredients
For chocolate chip cupcakes:
- 1 1/4 stick 140 g unsalted butter, softened
- 3/4 cup + 1 1/2 tbsp 200 mL milk, room temperature
- 1 tsp vanilla paste or 2 tsp vanilla extract
- 2 tbsp lemon juice
- 2 medium eggs room temperature
- 2 cups 240 g plain gluten free flour blend (using a mix of rice, potato, and maize flour with no added xanthan gum)
- 1/3 cup + 1 tbsp 40 g almond flour
- 1/4 tsp xanthan gum
- 3 tsp baking powder
- 1 cup 200 g light brown sugar
- 1/4 tsp salt
- 1/4 cup 50 g dark chocolate chips
For brown sugar Swiss meringue buttercream:
- 8 medium egg whites
- 1 3/4 cups 350 g light brown sugar
- 1/2 tsp cream of tartar
- 3 1/2 sticks 400 g unsalted butter, softened
For decorations:
- Chocolate chips
- Gluten-free chocolate chip cookies
Instructions
For chocolate chip cupcakes:
- Preheat your oven to 355 ºF (180 ºC) and prepare a 12-cup muffin pan by lining it with cupcake liners.
- In a large mixing bowl, sift together the gluten-free flour blend, almond flour, xanthan gum, baking powder, light brown sugar, and salt.
- Add the softened butter to the dry ingredients. Using a hand mixer or a stand mixer fitted with the paddle attachment, blend until the butter is incorporated and the mixture resembles coarse crumbs or pea-sized pieces.
- In a separate bowl, whisk together the room temperature milk, eggs, lemon juice, and vanilla paste until the mixture is smooth and uniform.
- Pour the wet ingredients into the dry mixture, whisking until a smooth, lump-free batter forms.
- Fill each cupcake liner with a tablespoon of batter, sprinkle a few chocolate chips on top, and add another layer of batter. Continue alternating batter and chocolate chips until the liners are about three-quarters full, ensuring even distribution to keep the chocolate chips from sinking.
- Bake the cupcakes for approximately 25 minutes, or until a toothpick inserted into the center comes out clean and the tops are lightly golden and slightly domed.
- Once baked, remove from the oven and allow the cupcakes to cool completely before frosting.
For brown sugar Swiss meringue buttercream:
- Combine egg whites, light brown sugar, and cream of tartar in a heatproof bowl and set it over a pot of simmering water, ensuring the bowl does not touch the water.
- Continuously stir the mixture until the sugar dissolves completely and the temperature reaches 150 ºF (65 ºC).
- Transfer the hot mixture to a stand mixer fitted with the whisk attachment or use a hand mixer. Whisk on high speed for 5 to 7 minutes until the meringue reaches room temperature and stiff, glossy peaks form. Avoid over-whisking to maintain the fluffiness.
- With the mixer on medium speed, start adding the softened butter, one to two tablespoons at a time, allowing each addition to incorporate fully before adding the next. If the mixture appears curdled or soupy, keep mixing; it will eventually come together into a silky buttercream. Avoid over-beating to retain the light, airy texture.
Assembling the cupcakes:
- Pipe the Swiss meringue buttercream onto each cooled cupcake in a decorative swirl.
- Garnish with extra chocolate chips and gluten-free chocolate chip cookies for added texture and visual appeal.
Storage:
- Store the cupcakes in an airtight container in a cool, dry place. They will stay fresh for 3 to 4 days. Enjoy your delightful chocolate chip cupcakes!