March 21, 2023
Review RecipeChocolate Chip Cupcakes
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.
Jump to Recipe
Table of Contents
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!
Chocolate Chip Cupcakes Ingredients
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 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 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
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.
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.
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.
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.
Check out our cookie dough cupcakes and cherry cupcakes for two more tasty treats.
MORE CHOCOLATE CHIP RECIPES
Storage
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.
More Recipes You’ll Love
- Carrot Cake Cupcakes
- Rhubarb Bread
- Oreo Poke Cake
- Chocolate Bread
- Coconut Poke Cake
- Cupcake in a Mug
- German Chocolate Cake
- Chocolate Cake Recipe
- Strawberry Lemon Cupcakes
- Chocolate Delight
- Bunny Butt Cupcakes
- Cookie Dough Ice Cream
- Cream Cheese Strawberry Cookies
- Lemon Drizzle Cupcakes
- Boston Cream Cupcakes
Chocolate Chip Cupcakes
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 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 1
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
Calories: 9844kcal | Carbohydrates: 1240g | Protein: 86g | Fat: 528g | Saturated Fat: 279g | Polyunsaturated Fat: 57g | Monounsaturated Fat: 133g | Trans Fat: 12g | Cholesterol: 1681mg | Sodium: 5747mg | Potassium: 2784mg | Fiber: 24g | Sugar: 956g | Vitamin A: 11737IU | Vitamin C: 3mg | Calcium: 1497mg | Iron: 30mg
Have You Tried This Recipe?Follow me on Pinterest @spaceshipslb
Leave a Comment