Chocolate Chip Cupcakes

Name: Chocolate Chip Cupcakes
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Ingredients: 15.25 ounces white cake mix; 3.5 ounces instant vanilla pudding; 4 large eggs; 1 cup sour cream; ¾ cup vegetable oil; ½ cup milk; 1 cup mini chocolate chips; 1½ cups unsalted butter, (room temperature); 4 cups powdered sugar; 1 tablespoon clear vanilla extract; ¼ cup mini chocolate chips; 24 mini chocolate chip cookies

Whip up a batch of these easy chocolate chip cupcakes, and we guarantee they will be a huge hit with their extra moist cake, fluffy whipped frosting, and adorable mini cookies on top.

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Table of Contents

Chocolate Chip Cupcakes Ingredients
Substitutions And Additions
How To Make This Chocolate Chip Cupcakes Recipe
How To Serve
Storage
More Recipes You’ll Love
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These classic chocolate chip cupcakes are sure to bring joy to any occasion! Packed with semi-sweet morsels of chocolate chips embedded within each moist bite of cake goodness, the only thing that’ll be harder than resisting the temptation to sink your teeth into them is having the willpower to share them when it’s time for dessert!

a close up shot of a Chocolate Chip Cupcake

Chocolate Chip Cupcakes Ingredients

Chocolate Chip Cupcakes raw ingredients that are labeled

If you’re looking for a sweet treat that will satisfy your cravings, look no further than our chocolate chip cupcakes.

These delectable desserts are the perfect combination of soft, fluffy cake and rich, chocolatey flavor. With each bite, you’ll find yourself in a world of pure indulgence as the moist cake and gooey chocolate chips melt in your mouth.

You’ll need:

For The Cupcakes:

1 (15.25-ounce) box of white cake mix
1 (3.5-ounce) box of instant vanilla pudding
4 large eggs
1 cup of sour cream
¾ cup of vegetable oil
½ cup of milk
1 cup of mini chocolate chips

For The Frosting:

1½ cups of room temperature unsalted butter
4 cups of powdered sugar
1 tablespoon of clear vanilla extract
¼ cup of mini chocolate chips
24 mini chocolate chip cookies

Substitutions And Additions

CAKE MIX: You can substitute the white cake mix for yellow or chocolate cake mix for an even more decadent treat.

FROSTING: You can make these chocolate chip cookie cupcakes with chocolate frosting instead of vanilla.

How To Make This Chocolate Chip Cupcakes Recipe

Once you whip up the cupcake batter, and add plenty of chocolate chips, bake them until they are moist and fluffy. Top with a delectable chocolate chip frosting before digging in.

STEP ONE: Preheat the oven to 350°F and prepare two 12-cup muffin tins by spraying them with cooking spray or lining them with cupcake liners. Set aside.

OUR RECIPE DEVELOPER SAYS

Parchment paper liners can help prevent the cupcakes from sticking to the liners.

STEP TWO: Whisk together the white cake mix and vanilla pudding mix in a medium bowl.

PRO TIP:

Note that you are just adding the dry pudding mix with the white cake mix and not actually making it according to the box instructions.

STEP THREE: In a separate bowl, mix together the eggs, sour cream, vegetable oil, and milk.

eggs, sour cream, oil, and milk combined in a bowl

STEP FOUR: Add the wet ingredients to the dry ingredients and whisk together until well combined.

STEP FIVE: Fold in the chocolate chips and portion the cupcake batter into the prepared muffin cups using an ice cream scoop or large cookie scoop.

chocolate chips folded with the milk mixture

STEP SIX: Bake the cupcakes for 20 minutes and let them cool completely before frosting.

PRO TIP:

Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to keep a close eye on your cupcakes as the suggested baking time approaches.

STEP SEVEN: While the cupcakes are cooking, make the buttercream frosting.

STEP EIGHT: Add the softened butter, powdered sugar, and vanilla to the bowl of a stand mixer. Using the whisk attachment, whip on low speed until the powdered sugar is incorporated into the butter. Increase the speed to high and continue to whip until the frosting is light and fluffy. This will take 30 to 60 seconds. Scrape down the sides of the bowl as necessary.

STEP NINE: Fill a piping bag fitted with a star tip with the frosting. Pipe onto the cooled cupcakes, then sprinkle each frosted cupcake with a few chocolate chips and garnish with a mini chocolate chip cookie.

chocolate chips sprinkled on top of the cupcake and garnished with mini chocolate chip cookie

How To Serve

These decadent cupcakes don’t need a special occasion to enjoy them. For an extra indulgent dessert, add a scoop of vanilla ice cream on the side and a cold, refreshing glass of iced tea to wash it down.

And let’s not forget about the classic combination of milk and cookies – serve up a cold glass of milk alongside your warm chocolate chip cupcakes for a perfect sweet treat.

Check out our cookie dough cupcakes and cherry cupcakes for two more tasty treats.

MORE CHOCOLATE CHIP RECIPES

Cookie Recipes

Orange Chocolate Chip Cookies

Muffins

Double Chocolate Muffin Recipe

Storage

Plan ahead and whip up the cupcakes and store them in the freezer until you are ready to serve them. Top with frosting, and you are good to go.

IN THE FRIDGE: Store any leftover cupcakes in an airtight container for up to 5 days. Let the cupcakes come to room temperature before enjoying them.

IN THE FREEZER: You can freeze the unfrosted cupcakes for up to 2 months. Allow the cupcakes to thaw in the refrigerator overnight before decorating.

Are you looking to indulge in a delicious treat that will make your taste buds dance? Look no further than these decadent chocolate chip cupcakes with cake mix! With a soft, extra moist texture thanks to the sour cream, decadent flavor, and mini cookies on top, these delectable cupcakes will delight the taste buds.

FREQUENTLY ASKED QUESTIONS

Can I make this easy recipe ahead of time and freeze it?

You can make these sweet treats ahead of time and freeze them; just make sure they are well-wrapped to prevent freezer burn. I don’t recommend freezing the frosting. Since it’s only a few ingredients, you can make it right before serving the cupcakes.

What size muffin scoop did you use for these moist chocolate chip cupcakes?

I used a ¼ cup scoop for this double chocolate chip cupcakes recipe.

How can I stop my vanilla chocolate chip cupcakes from sticking to the paper liners?

To avoid the cupcake sticking to your cupcake liner, you can spray the inside of your paper liners with baking spray or purchase non-stick liners. These usually are specifically labeled as non-stick.

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Chocolate Chip Cupcakes

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Whip up a batch of these easy chocolate chip cupcakes, and we guarantee they will be a huge hit with their extra moist cake, fluffy whipped frosting, and adorable mini cookies on top.

Prep Time 20

Cook Time 20

Total Time 40

Servings

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Ingredients

For the Cupcakes

15.25 ounces white cake mix
3.5 ounces instant vanilla pudding
4 large eggs
1 cup sour cream
¾ cup vegetable oil
½ cup milk
1 cup mini chocolate chips

For the Frosting

1½ cups unsalted butter, room temperature
4 cups powdered sugar
1 tablespoon clear vanilla extract
¼ cup mini chocolate chips
24 mini chocolate chip cookies

Instructions

Preheat the oven to 350°F and prepare two 12 cup muffin tins by lining them with paper liners or spraying them with cooking spray. Set aside.
Whisk together the white cake mix and vanilla pudding mix in a medium bowl.
In a separate bowl, mix together the eggs, sour cream, vegetable oil, and milk.
Add the wet ingredients to the dry ingredients and whisk together until well combined.
Fold in the chocolate chips and portion the batter into the prepared muffin cups using an ice cream scoop or cookie scoop.
Bake the cupcakes for 20 minutes and let them cool completely before frosting.
While the cupcakes are cooking, make the frosting.
Add the softened butter, powdered sugar, and vanilla to the bowl of a stand mixer. Using the whisk attachment, whip on low speed until the powdered sugar is incorporated into the butter. Increase the speed to high and continue to whip until the frosting is light and fluffy. This will take 30 to 60 seconds. Scrape down the sides of the bowl as necessary.
Fill a piping bag fitted with a star tip with the frosting. Pipe onto the cooled cupcakes, then sprinkle each frosted cupcake with a few chocolate chips and garnish with a mini chocolate chip cookie.

Notes

Parchment paper liners can help prevent the cupcakes from sticking to the liners.
Note that you are just adding the dry pudding mix with the white cake mix and not actually making it according to the box instructions.
Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to keep a close eye on your cupcakes as the suggested baking time approaches.

Nutrition

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This recipe was developed, tested, cooked and photographed by the Spaceships Kitchen. From our dinner table to yours, we hope you think it's out of this world!