Chocolate Chip Cupcakes

Do you ever find yourself kind of WANTING baked goodies, but no real energy to make them? Thanks a lot, winter.

One of my resolutions this year was to blog monthly. Some months I can get so many recipes created and others, I feel completely buried in work and school that I just can’t find the time or energy to bake. The gloomy winter days make me sleepy, and a recent change at work has me a little stressed.
It’s good stress, but still. I got another position within the same company, this time in product development so I’m super excited to move over and start learning a ton of new things. Before I can do that, they have to find a replacement for me and suddenly I’m drowning in special projects work and I HAVE NO TIME. Adulting is rough.
c2These cupcakes were my one-bowl, 20 minute solution. The frosting was actually made a week ago and I had some leftover, which was kind of awesome. However, before I blog things I have to re-make them and make sure they work, so…I still have extra frosting, basically.

Is that ever a problem?



Chocolate Chip Cookies

Soft, vanilla cupcakes studded with chocolate chips, topped with smooth and creamy chocolate frosting. 

Servings 12 cupcakes


  • 1 1/2 cup flour
  • 2 tbsp corn starch
  • 3/4 cup sugar
  • 1 1/4 tsp baking powder
  • 1/4 tsp salt
  • 2 eggs
  • 1/2 cup canola oil
  • 1/2 cup milk
  • 1 tsp vanilla extract
  • 1 cup chocolate chips


  • 1/2 cup semisweet chocolate chips, melted and cooled
  • 1 cup butter, softened
  • 1/4 cup cocoa powder
  • 3 tbsp milk
  • 1 tsp vanilla extract
  • 1 1/2 cup powdered sugar


  1. Preheat oven to 350 F. Line a cupcake pan with paper liners.

    In a medium-sized mixing bowl, add the flour, corn starch, sugar, baking powder and salt, and stir until combined. Add eggs and stir in gently. Add oil, milk, and vanilla and stir until smooth. Fold in chocolate chips.

    Fill liners 2/3 full and bake for 15-18 min, or a toothpick inserted into the center comes out clean. Cool in pan for 10 min, then remove to a wire rack to cool completely before frosting.

    Frosting: In a microwave-safe bowl, heat chocolate in microwave, stirring every 20 seconds, until melted and smooth, 1-3 min. Set aside.

    Meanwhile, in a mixing bowl, beat butter, cocoa, milk, and vanilla until light and fluffy. Beat in melted chocolate until combined. Slowly beat in powdered sugar. Adjust consistency as desired with more milk or more powdered sugar. Frost cupcakes as desired and enjoy! Store in fridge for up to 3 days.

Recipe Notes

*An Anna Original*


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