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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. 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:
5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
Prep: 10 minCook: 17 minTotal: 27 min
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

Find it online: https://thetoastedpinenut.com/chocolate-chip-cupcakes/