Chocolate Chip Milk Cupcakes
Vanilla cupcakes with mini chocolate chips, ready in about 43 minutes with a milk-infused frosting on top.
Last updated: August 16, 2026
Ingredients
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- 1/2 cup whole milk, room temperature
- 3/4 cup mini chocolate chips
- 1 cup unsalted butter, softened (for frosting)
- 3 cups powdered sugar
- 3 tbsp whole milk, warmed
Instructions
Preheat oven to 350°F. Line a 12-cup muffin pan with paper liners.
Whisk flour, baking powder, and salt in a medium bowl. Set aside.
Beat butter and sugar together until light and fluffy, about 3 minutes.
Add eggs one at a time, mixing well after each. Beat in vanilla.
Add the flour mix and milk in three parts, starting and ending with flour. Mix just until smooth.
Toss chocolate chips with 1 tsp flour, then fold into the batter by hand.
Divide batter evenly among liners, filling each about two thirds full.
Bake 16 to 18 minutes, until a toothpick comes out clean. Cool in the pan 5 minutes, then move to a wire rack.
For the frosting, beat butter until smooth. Add powdered sugar one cup at a time, beating on low.
Pour in warmed milk and beat on high for 2 minutes until light and fluffy. Pipe onto fully cooled cupcakes.
Pro Tips
- • Warm the milk for the frosting just until it steams. Hot milk will melt the butter.
- • Toss chocolate chips in flour before folding them in. This stops them from sinking to the bottom.
- • Room temperature eggs and milk mix into the batter smoother and give a more even crumb.
- • Use mini chips, not regular size. They spread through the batter better and stay put during baking.
Recipe Details
Timing
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Home baker sharing tested cupcake recipes, techniques, and troubleshooting tips.
Nutrition (per cupcake)
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Recipe Highlights
Final Thoughts
These cupcakes bring back the simple joy of milk and cookies in one soft, frosted bite. Make them for a school bake sale or just a Tuesday afternoon treat.
Frequently Asked Questions
Why does the frosting taste like milk instead of just sweet?
Warm milk mixed in at the end carries more flavor than cold milk. Beating it in on high air whips it light and brings out that fresh milk taste in every bite.
Can I use regular size chocolate chips instead of mini?
You can, but mini chips spread more evenly and do not sink as much. If using regular chips, chop them in half first.
Why did my chocolate chips sink to the bottom of the cupcakes?
This happens when chips are added to thin batter or skip the flour coating step. Toss them in a teaspoon of flour before folding in to help them stay suspended.
Can I make this frosting ahead of time?
Yes. Store it in an airtight container in the fridge for up to 3 days. Bring it to room temperature and rewhip for 1 minute before piping.
