Chocolate Chip Cupcakesrn

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

a close up shot of Chocolate Chip Cupcakes

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

Jump to Recipe

Table of Contents

Chocolate Chip Cupcakes Ingredients
Substitutions And Additions
How To Make This Chocolate Chip Cupcakes Recipe
How To Serve
Storage
Why We Love This Recipe
More Recipes You’ll Love
JUMP TO RECIPE
Even More Recipes You’ll Love

These classic chocolate chip cupcakes are packed with semi-sweet morsels of chocolate chips in each moist bite of cake goodness. The only thing that’ll be harder than resisting the cupcakes is sharing 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 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.

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.

CHOCOLATE CHIPS: If you’re feeling adventurous, try using different types of chocolate chips.

White chocolate chips, butterscotch chips, or dark chocolate chunks can be delicious alternatives to classic semisweet chips.

You can even mix and match for a variety of flavors in each bite. Just keep in mind that the sweetness level may vary, so adjust your sugar accordingly if needed.

VANILLA EXTRACT: Vanilla extract is a key flavor enhancer, but you can switch it up by using other extracts like almond, hazelnut, or even a hint of coconut.

Each will give your cupcakes a unique twist without altering the baking process.

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. Set aside.

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 the bowl of a stand mixer using a whisk attachment, whisk together the eggs, sour cream, vegetable oil, and milk.

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

STEP FOUR: Add the dry ingredients to the wet 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 16-20 minutes or until the cupcake springs back when pressed gently in the middle.

Let them cool in the pan for a few minutes, then move to a cooling rack. 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 cooling, make the buttercream frosting.

STEP EIGHT: Add the softened butter, powdered sugar, and vanilla to the bowl of a stand mixer.

Using the paddle 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 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.

MAKE AHEAD: If you want to get a head start on your baking, you can prepare the cupcake batter in advance and store it in the refrigerator for up to 24 hours.

Just cover the bowl tightly with plastic wrap or transfer it to an airtight container.

When you’re ready to bake, simply scoop the batter into your cupcake liners and follow the regular baking instructions.

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

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

Why We Love This Recipe

CLASSIC FLAVOR: These cupcakes are a timeless favorite. The combination of vanilla and sweet, melty chocolate chips creates a flavor that’s both comforting and indulgent.

MOIST TEXTURE: The cupcakes turn out incredibly moist and tender, thanks to the careful balance of ingredients. They have a delightful texture that’s neither too dense nor too fluffy.

EASY TO MAKE: The step-by-step instructions and simple ingredients ensure that you can whip up a batch of delectable cupcakes with ease.

These chocolate chip cupcakes with cake mix are sure to be a delicious treat! With a soft, extra moist texture thanks to the sour cream, sweet flavor, and mini cookies on top, these delectable cupcakes are sure to be a hit.

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