Sometimes simple pleasures are the best. Nothing beats chocolate and vanilla paired together, especially in cake form. In our family it is requested and served at all kinds of get-togethers: from graduations to birthdays to wedding receptions. On a whim, I threw some chocolate chips in the vanilla frosting the last time I made these cupcakes, and everyone was sold. Extra chocolate and a little bit of crunch, this dessert is a winner.

Chocolate Cupcakes

You can use your favorite chocolate cupcake recipe here; I love Ina Garten’s chocolate cake recipe. Baked as cupcakes, it makes 24. The batter is very liquidy, so I use a measuring cup to pour it into the cupcake liners.

Chocolate Chip Frosting

Adapted from America’s Test Kitchen

I liked about ¾ cup chocolate chips in this frosting; you can use more or less to taste. If you don’t have mini chocolate chips on hand, you can whirl regular chocolate chips in a food processor until they reach the desired size (which is what I did).

• 3 sticks unsalted butter, softened
• 3 tablespoons heavy cream
• 1 tablespoon vanilla
• 1/4 teaspoon salt
• 3 cups [12 ounces] powdered sugar
• ½-1 cup mini chocolate chips (see above note)

Beat the butter, cream, vanilla, and salt together on medium-high speed until smooth, 1–2 minutes. Reduce the mixer speed to medium-low, slowly add the powdered sugar, and beat until incorporated and smooth, 4–6 minutes. Increase the mixer speed to medium-high and beat until the frosting is light and fluffy, 5–10 minutes. Add the chocolate chips, and mix until just combined.