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Home Food Desserts Necessary Chocolate Chip Cupcake Recipe

Necessary Chocolate Chip Cupcake Recipe

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There is nothing quite like a chocolate cupcake. Chocolate has been and will continue to be one of the most popular dessert flavors in the world. And cupcakes? Another popular dessert that truly everyone - kids to adults - can’t seem to get enough of. They’ve become a dessert that can be adapted and decorated in many different ways, but these simple chocolate cupcakes with chocolate chip frosting are the best cupcake that we've made to date.  

They’re fluffy, rich, chocolatey, and the frosting? You will want to take a nap on it. Enjoy!



  • 1 cup milk
  • 1½ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ cup unsweetened cocoa powder
  • 1 cup granulated sugar
  • ¼ teaspoon salt
  • ½ cup vegetable oil
  • 1 teaspoon vanilla extract
  • 2 eggs, room temperature
  • 3 ounces semi-sweet baking chocolate, melted
  • ½ cup semi-sweet chocolate chips
  • 5.3 ounce container plain green yogurt (you can use light or full fat)

Chocolate Chip Frosting

  • 1 cup milk
  • 5 tablespoons all-purpose flour
  • 1½ teaspoons vanilla
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 1 cup granulated sugar
  • ¾ cup semi-sweet mini chocolate chips



  1. Preheat oven to 350 degrees and line a cupcake pan with liners.
  2. Whisk together dry ingredients in a bowl (salt, flor, baking soda, baking powder and cocoa powder) and set aside.
  3. With a hand held mixer or a stand-alone mixer with a paddle attachment, cream together sugar and oil for 1 minute, scraping down sides as necessary. Add vanilla extract, eggs, melted chocolate, Greek yogurt. Continue to mix for an additional minute.
  4. With the mixer on low-speed, alternate adding the dry ingredients and milk three separate times scraping down sides of bowl as necessary. Lastly add the chocolate chips and gently mix with a spatula.
  5. Fill cupcake liners ¾ full with batter and bake for 19 minutes, turning the cupcake pan once half through the baking process.
  6. While cupcakes are baking, make the frosting. In a sauce pan, add the flour and milk and place over medium heat. Whisk until the mixture starts to spit and thicken. It will resemble thick cake batter. Take off heat and whisk in vanilla extract. Set mixture aside to cool completely or place in the refrigerator for 20 minutes.
  7. In a stand-alone mixer fitted with a whisk attachment, cream the butter and sugar on medium-high speed for 3 minutes. The mixture will be light and color and fluffy. Once the milk/flour paste has cooled, add it to the mixer and whisk for one minute, scraping down sides of bowl half way through the mixing. The frosting will be light and fluffy. Finally fold in mini chocolate chips with a spatula.
  8. Frost cooled cupcakes and decorate with additional chocolate chips.

Serving: Makes 19 Cupcakes

For more of Jessica's recipes, visit stuckonsweet.com

Photo Credit: Jessica Loizzo

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