Chocolate Chip Cupcakes
Ingredients
1 ½ cups all-purpose flour
1 ½ teaspoons baking powder
¼ teaspoon salt (optional)
¼ cup unsalted butter, softened to room temperature
¼ cup canola or vegetable oil
1 cup (200g) granulated sugar*
3 large eggs
1 ½ teaspoons pure vanilla extract. 1 cup buttermilk, sour cream, or heavy cream
1 cup (170g) chocolate chips
Instructions
Preheat oven to 350°F (180°C). Line a 12-cup muffin tin with cupcake liners.
In a medium bowl, sift together the flour, baking powder, and salt. Set aside.
Separate the eggs. Place the yolks in one bowl and the whites in another.
In a mixing bowl fitted with the paddle attachment, beat the butter, oil, and sugar on medium speed for about 4 minutes, until light and fluffy. Scrape down the sides as needed.
Add the egg yolks and vanilla extract. Beat until fully combined.
On low speed, add the flour mixture in 3 additions, alternating with the buttermilk in 2 additions, starting and ending with the flour. Mix just until combined. Do not overmix.
In a clean bowl, beat the egg whites until they form soft peaks.
Gently fold the whipped egg whites into the batter using a spatula. Fold carefully to keep the mixture airy.
Fold in the chocolate chips, mixing just until distributed.
Divide the batter evenly between the cupcake liners, filling each about ¾ full.
Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
Allow cupcakes to cool completely on a wire rack before serving.