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Home Recipes Desserts Cakes & Cupcakes
5 from 1 review

Soft & Fluffy Chocolate Chip Cupcakes

27 min
GF Gluten-Free VG Vegetarian
by: Lindsay Grimes
June 20, 2023 (Updated: September 21, 2024)
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This is a vertical image looking at a line of three cupcakes from a side angle perspective. The image focuses on the center cupcake that is a caramel color with swirled chocolate frosting on top with chocolate chips. The line of cupcakes sits on a gold cooling rack on a white surface. Blurred to the right of the cooling rack is a small bowl with chocolate chips and more chocolate chips scattered around it.
Chocolate chip cupcakes are loaded with pocked of melty chocolate and have a sweet caramel flavor. Top with your favorite chocolate frosting!

Chocolate chip cupcakes are irresistibly delightful. Every bite is a blissful dance of melted mini chocolate chips with a sweet vanilla cake with a hint of caramel from the coconut sugar.

These chocolate chips cupcakes are adorned with a crown of your favorite chocolate frosting adding a luscious layer of decadence.

If you love desserts you have to check out my roundup of 50+ Gluten Free Dessert Recipes! These Homemade Gluten Free Oreos and these Mini Apple Pies in a Muffin Tin are some of my faves!!

Why You’ll Love these Chocolate Chip Cupcakes

So chocolatey! Chocolate chip cupcakes are a rich, indulgent, and satisfying dessert! Topped with chocolate frosting you’ll get a double dose of chocolate goodness everyone will love.

Melty chippers! The addition of mini chocolate chips provides a delightful texture contrast to the cupcakes. As you bite into the soft and tender cupcake, you encounter small bursts of delightfully melted chocolate chips scattered throughout each bite.

So Versatile! Chocolate chip cupcakes with chocolate frosting can be customized and decorated in various ways. From adding sprinkles, toppers, or drizzles, these cupcakes provide a versatile canvas for any occasion.

Crowd-pleaser! What’s not to love? Chocolate chip cupcakes with chocolate frosting a favorite choice for parties, gatherings, or special occasions.

What to Expect

These cupcakes are made with coconut sugar instead of a traditional white granular sugar. Here are some differences to expect.

Coconut sugar has a distinct caramel-like flavor which can add depth and complexity to the cupcakes. While white sugar has a neutral sweetness, cupcakes made with coconut sugar may have a slightly richer and more complex flavor profile compared to those made with white sugar.

One thing to note is coconut sugar is naturally darker in color, ranging from light brown to deep amber. Cupcakes made with coconut sugar may have a darker, more rustic appearance compared to the lighter color of cupcakes made with white sugar.

This is an overhead vertical image of a gold cooling rack on a white surface coming from the left of the image. On the cooling rack are caramel colored cupcakes with white cupcake liners. Most of the cupcakes have chocolate frosting swirled on top with chocolate chips on top. To the top right corner of the image is a a small white bowl with chocolate chips and some more chocolate chips scattered around it. Beneath the small bowl is a white plate with two forks lying on top.

Ingredients for Chocolate Chip Cupcakes

Eggs

Eggs will provide structure, moisture, and help bind the other ingredients together. They also contribute to the overall richness and texture of the cupcakes.

Butter

Butter adds flavor and moisture to cupcakes. When melted, it distributes evenly throughout the batter, resulting in a tender and moist texture.

Apple Cider Vinegar

Apple cider vinegar is often used in baking to react with baking soda, creating carbon dioxide gas that helps the cupcakes rise. It also adds a subtle tangy flavor to the cupcakes.

Vanilla

Vanilla extract enhances the overall flavor of cupcakes, providing a sweet and aromatic vanilla base for the chocolate chips to shine.

Maple Syrup

Maple syrup (you can also use agave nectar or honey) acts as a natural sweetener and contributes moisture to the batter.

Coconut Sugar

Coconut sugar is a natural alternative to refined white sugar. It has a lower glycemic index and adds a caramel-like flavor to the cupcakes.

Almond Flour

Almond flour is a gluten-free flour alternative that will be the base of these cupcakes.

Arrowroot starch

Arrowroot starch will bring a fluffy texture to these cupcakes. We’ll also mix some with the chocolate chips so they don’t sink to the bottom of the batter.

Baking Soda

Baking soda is a leavening agent that helps cupcakes rise by producing carbon dioxide when combined with acidic ingredients like apple cider vinegar. It also contributes to the overall tenderness of the cupcakes.

Salt

Salt enhances the flavors in cupcakes and helps balance the sweetness.

Mini Chocolate Chips

Mini chocolate chips add bursts of chocolate flavor and texture to the cupcakes. They provide small pockets of melted chocolate throughout the batter.

Chocolate Frosting

Chocolate frosting is a delicious topping that complements the flavor of chocolate cupcakes. It adds richness and sweetness, enhancing the decadence and delightfulness!

How to Make Chocolate Chip Cupcakes

Preheat the oven

Preheating the oven ensures that the cupcakes bake evenly and properly. Preheat your oven to 350°F (175°C) for cupcakes.

Prepare the cupcake batter

In a large bowl, combine the almond flour, arrowroot starch, baking soda and salt. Whisk and set aside.

In another bowl, add the eggs, melted butter, apple cider vinegar and maple syrup or honey. Whisk until thoroughly mixed and add to the dry ingredients!

Mix together the wet and dry ingredients until a cupcake batter forms. 

Prep & Mix the Chocolate Chips

Take the MINI chocolate chips or finely chopped chocolate and toss with 2 tbsp of arrowroot powder to coat the chocolate. This will ensure the chocolate is scattered throughout the batter and doesn’t sink to the bottom.

Add the chocolate (coated with arrowroot) to the batter + stir!

Fill the cupcake liners

Line a cupcake tray with paper liners. Using a spoon or an ice cream scoop, divide the cupcake batter evenly among the cups. Filling each liner about two-thirds full allows room for the cupcakes to rise during baking without overflowing.

Bake the cupcakes

Place the cupcake tray in the preheated oven and bake for 15 – 17 minutes. As the cupcakes bake, keep an eye on them to prevent overcooking. Near the end of the baking time, you can perform a toothpick test to check for doneness. Insert a toothpick into the center of a cupcake; if it comes out clean or with a few crumbs clinging to it, the cupcakes are done.

Cool

Remove the cupcakes from the oven and let them cool in the tray for a few minutes. Then, transfer them to a wire rack to cool completely before frosting. Cooling on a wire rack helps air circulate around the cupcakes, preventing them from becoming soggy.

Prepare the chocolate frosting

While the cupcakes are cooling, it’s time to prepare the chocolate frosting. Use this Vegan Chocolate Frosting or this Easy Vanilla Buttercream with 1/4 cup cocoas powder mixed in.

Frost the cupcakes

Once the cupcakes have cooled completely, they are ready to be frosted. Fill a piping bag with the prepared chocolate frosting and attach a decorating tip of your choice. Alternatively, you can use a spatula to spread the frosting over the cupcakes.

Decorate the cupcakes (optional)

To add extra flair, you can decorate the cupcakes with additional mini chocolate chips, sprinkles, or other desired toppings. Sprinkle them over the frosted cupcakes to enhance their appearance and add a touch of fun. Feel free to get creative and let your imagination run wild with the decorations!

This is a vertical image looking at a cupcake from an angled perspective. The cupcake is a caramel color with chocolate swirled frosting on top and some chocolate chips. A white cupcake liner is pulled away from the cupcake and a bite is taken out of the cupcake. The cupcake sits on a white plate on a white surface. Blurred in the background is a small white bowl of chocolate chips with a few chocolate chips scattered around it.

Variations to Try

Mint Chocolate Chip Cupcakes

Add a refreshing twist by incorporating mint flavor. Simply add a teaspoon of peppermint extract to the cupcake batter and fold in some chopped mint chocolate or mini chocolate chips. You can also top the cupcakes with mint-flavored buttercream frosting and garnish with a sprig of fresh mint.

Peanut Butter Chocolate Chip Cupcakes

Combine the classic pairing of peanut butter and chocolate by swirling peanut butter into the cupcake batter. Drop spoonfuls of peanut butter into the batter and use a toothpick or skewer to gently swirl it around. Sprinkle additional mini chocolate chips on top before baking. For the frosting, whip up a creamy peanut butter frosting and pipe it onto the cooled cupcakes.

Salted Caramel Chocolate Chip Cupcakes

Add a touch of indulgence with salted caramel. Fill the cupcake liners with the chocolate chip batter, then spoon a dollop of salted caramel sauce in the center of each cupcake. As they bake, the caramel will sink into the cupcakes, creating a delicious surprise. Once cooled, frost the cupcakes with chocolate frosting and drizzle with additional salted caramel sauce.

S’mores Chocolate Chip Cupcakes

Capture the nostalgic campfire treat in cupcake form. Mix crushed graham crackers into the cupcake batter along with the mini chocolate chips. After baking, frost the cupcakes with marshmallow-flavored frosting and lightly toast the frosting using a kitchen torch. Finish off with a sprinkle of graham cracker crumbs and a small piece of chocolate on top.

How to Store these Cupcakes

Allow cupcakes to cool completely

Before storing cupcakes, make sure they have cooled completely. Placing warm cupcakes in an airtight container can create condensation, leading to a loss of texture and potential sogginess.

Choose an airtight container

Place the cooled cupcakes in an airtight container to maintain their freshness. A container with a tight-fitting lid helps prevent air and moisture from entering, which can dry out the cupcakes or make them stale.

Layering and spacing

When storing multiple cupcakes, it’s important to avoid any potential damage to the frosting or decorations. If stacking the cupcakes, consider using parchment paper or cupcake liners between the layers to prevent them from sticking together. Leave some space between the cupcakes to ensure they don’t get squished or deform each other.

Store at room temperature

Cupcakes are best stored at room temperature. Avoid placing them in the refrigerator unless the frosting contains perishable ingredients, such as cream cheese or whipped cream. Refrigeration can cause the cupcakes to dry out.

Freezing cupcakes

If you want to store cupcakes for an extended period, freezing is an excellent option. Wrap each cupcake individually in plastic wrap, place them in an airtight container or freezer bag, and freeze. Cupcakes can typically be frozen for up to 2 to 3 months. When ready to enjoy, thaw them in the refrigerator overnight and bring them to room temperature before serving.

More Cupcakes to Try!

Gluten Free Vanilla Cupcakes

Moist Gluten Free Carrot Cake Cupcakes

30-Min Mini Easter Egg Cupcakes using Oat Flour

Grain Free Red Velvet Cupcakes + Cream Cheese Icing

Did you make this? Leave a review below and tag me on Instagram, Facebook, or Pinterest!

This is a vertical image looking at a line of three cupcakes from a side angle perspective. The image focuses on the center cupcake that is a caramel color with swirled chocolate frosting on top with chocolate chips. The line of cupcakes sits on a gold cooling rack on a white surface. Blurred to the right of the cooling rack is a small bowl with chocolate chips and more chocolate chips scattered around it. Recipe
GF Gluten-Free VG Vegetarian

Soft & Fluffy Chocolate Chip Cupcakes

Chocolate chip cupcakes are loaded with pocked of melty chocolate and have a sweet caramel flavor. Top with your favorite chocolate frosting!

Recipe by:Lindsay Grimes
5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
Prep: 10 minCook: 17 minTotal: 27 min
Print recipe Rate recipe Pin Save recipe
Servings: 12 cupcakes 1x

Ingredients

  • 4 eggs
  • 1/4 cup melted butter
  • 1 tbsp apple cider vinegar
  • 1 tsp vanilla
  • 1/4 cup maple syrup or honey
  • 1/3 cup coconut sugar
  • 2 cups almond flour
  • 1/3 cup arrowroot starch (+ 2 tbsp to mix with chocolate chips!)
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1 cup mini chocolate chips
  • Chocolate frosting of choice – you can use store-bought or use this Vegan Chocolate Frosting or this Easy Vanilla Buttercream with 1/4 cup cocoa powder mixed in.

Instructions

  1. Preheat the oven: Preheating the oven ensures that the cupcakes bake evenly and properly. Preheat your oven to 350°F (175°C) for cupcakes.
  2. Prepare the cupcake batter: In a large bowl, combine the almond flour, arrowroot starch, baking soda and salt. Whisk and set aside.

  3. In another bowl, add the eggs, melted butter, apple cider vinegar and maple syrup or honey. 
    This is an overhead horizontal image of a glass bowl with eggs, coconut sugar and more wet ingredients in it. A whisk is in the center of the bowl with the handle leaning against the side pointing to the top center of the image. The ingredients aren't yet mixed together. The bowl sits on a light grey/white surface.

  4. Whisk the wet ingredients until thoroughly mixed. Add to the dry ingredients to the bowl and whisk again until combined.
    This is an overhead horizontal image of a glass bowl with wet ingredients mixed together at the bottom of the bowl and dry ingredients piled on top. A whisk is in the center of the bowl with the handle leaning against the side pointing to the right side of the image. The dry ingredients aren't yet mixed into the wet ingredients. The bowl sits on a light grey/white surface. 

  5. Prep & Mix the Chocolate Chips: Take the MINI chocolate chips or finely chopped chocolate and toss with 2 tbsp of arrowroot powder to coat the chocolate. This will ensure the chocolate is scattered throughout the batter and doesn’t sink to the bottom.

  6. Add the chocolate (coated with arrowroot) to the batter + stir!

    This is an overhead horizontal image of a glass bowl with a light caramel colored batter in the bowl. A whisk is in the center of the bowl with the handle leaning against the side pointing to the left top corner of the image. Chocolate chips coated with a white powder are in the bowl sitting on top of the wet batter. The bowl sits on a light grey/white surface.

  7. Fill the cupcake liners: Line a cupcake tray with paper liners. Using a spoon or an ice cream scoop, divide the cupcake batter evenly among the cups. Filling each liner about two-thirds full allows room for the cupcakes to rise during baking without overflowing.
    This is a horizontal overhead image of a 12 cup cupcake tin with white parchment liners. In the cupcake tin cavities are a caramel colored raw batter with chocolate chips peaking through. The tin sits on a light grey/white surface.
  8. Bake the cupcakes: Place the cupcake tray in the preheated oven and bake for 15 – 17 minutes. As the cupcakes bake, keep an eye on them to prevent overcooking. Near the end of the baking time, you can perform a toothpick test to check for doneness. Insert a toothpick into the center of a cupcake; if it comes out clean or with a few crumbs clinging to it, the cupcakes are done.

  9. Cool: Remove the cupcakes from the oven and let them cool in the tray for a few minutes. Then, transfer them to a wire rack to cool completely before frosting. Cooling on a wire rack helps air circulate around the cupcakes, preventing them from becoming soggy.

  10. Prepare the chocolate frosting: While the cupcakes are cooling, it’s time to prepare the chocolate frosting. Use this Vegan Chocolate Frosting or this Easy Vanilla Buttercream with 1/4 cup cocoa powder mixed in.

  11. Frost the cupcakes: Once the cupcakes have cooled completely, they are ready to be frosted. Fill a piping bag with the prepared chocolate frosting and attach a decorating tip of your choice. Alternatively, you can use a spatula to spread the frosting over the cupcakes.

  12. Decorate the cupcakes (optional): To add extra flair, you can decorate the cupcakes with additional mini chocolate chips, sprinkles, or other desired toppings. Sprinkle them over the frosted cupcakes to enhance their appearance and add a touch of fun. Feel free to get creative and let your imagination run wild with the decorations!
    This is an overhead horizontal image of a gold cooling rack on a white surface. On the cooling rack are caramel colored cupcakes with white cupcake liners. Half of the cupcakes have chocolate frosting swirled on top with chocolate chips on top. To the top right corner of the image is a plastic baggie with chocolate frosting and some chocolate chips scattered around it.

Tips

Recipe Development + Food Photography by Jessica Reynolds-Corden
from Jessica Eats.

Nutrition Info:

  • Serving Size: 1 cupcake
  • Calories: 207
  • Sugar: 20.7g
  • Sodium: 204mg
  • Fat: 12.9g
  • Saturated Fat: 6.4g
  • Unsaturated Fat: 0g
  • Trans Fat: 0g
  • Carbohydrates: 25.7g
  • Fiber: 1.9g
  • Protein: 4.2g
  • Cholesterol: 65mg
© The Toasted Pine Nut

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This is a vertical image looking at a line of three cupcakes from a side angle perspective. The image focuses on the center cupcake that is a caramel color with swirled chocolate frosting on top with chocolate chips. The line of cupcakes sits on a gold cooling rack on a white surface. Blurred to the right of the cooling rack is a small bowl with chocolate chips and more chocolate chips scattered around it. Text overlay reads "soft & fluffy chocolate chip cupcakes with coconut sugar! get the recipe at thetoastedpinenut.com"
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  1. AvatarKaren says

    Posted on 6/20/23 at 9:01 am

    Can you use coconut oil instead of butter?

    Reply
    • Lindsay Grimes says

      Posted on 6/20/23 at 1:20 pm

      Hi Karen, yes that should work! Use refined coconut oil so you don’t get a coconutty flavor and melt it before measuring. Let me know how it goes!! xo

      Reply
  2. AvatarBarbara Ernst says

    Posted on 6/20/23 at 11:50 am

    Is there a substitute for almond flour, due to allergy

    Reply
    • Lindsay Grimes says

      Posted on 6/20/23 at 1:23 pm

      HI Barbara, I haven’t tested it with another flour. Maybe subbing in 1 – 1.25 cups of oat flour for the almond flour would work. Are you allergic to all nuts? I love using cashew flour if you can tolerate it. Let me know how you make out and if you do any testing!! xo

      Reply
      • AvatarBarbara Ernst says

        Posted on 6/20/23 at 1:31 pm

        Allergic to almonds and peanuts. Can do cashew, 1.1?

        Reply
        • Lindsay Grimes says

          Posted on 6/22/23 at 11:01 am

          Yes I typically do 1:1 for cashew flour and it works well. Let me know how you make out!

          Reply

Primary Sidebar

Lindsay

Nice to Meet You!

I’m Lindsay - cookbook author, blogger and chocolate lover! If gluten-free desserts are your jam, you’re in the right place! I live in south Jersey with my family and new puppy Roxie! Some of my favorite things are oat milk lattes, sunny days and warm, gooey chocolate chip cookies.

Read more...

Recipe Key

GF Gluten-Free DF Dairy-Free V Vegan VG Vegetarian EF Egg-Free NF Nut-Free P Paleo Browse All

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