1. Preheat Oven: Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. Combine Dry Ingredients: In a medium bowl, whisk together 1 1/2 cups of all-purpose flour, 1 tsp baking powder, 1/2 tsp baking soda, and 1/4 tsp salt.
3. Cream Butter and Sugars: In a large bowl, cream 1/2 cup unsalted butter, 1/2 cup granulated sugar, and 1/2 cup packed brown sugar until light and fluffy.
4. Add Eggs and Vanilla: Beat in 2 large eggs one at a time, then stir in 2 tsp vanilla extract.
5. Mix Dry and Wet Ingredients: Gradually add the dry ingredients to the wet ingredients, alternating with 1/2 cup buttermilk. Mix until just combined.
6. Fold in Chocolate Chips: Fold in 1 cup semi-sweet chocolate chips.
7. Fill Cupcake Liners: Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
8. Bake: Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
9. Cool: Allow the cupcakes to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
10. Make the Frosting: To make the frosting, beat 1/2 cup unsalted butter until creamy. Gradually add 2 cups powdered sugar and 1/4 cup cocoa powder, mixing well. Add 1/4 cup heavy cream and 1 tsp vanilla extract, beating until the frosting is smooth and fluffy.
11. Frost and Garnish: Frost the cooled cupcakes and sprinkle with 1/2 cup mini chocolate chips.
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