Chocolate Chip Cupcakes topped with cream cheese buttercream and cookie crumbs are soft, fluffy, and bursting with flavor—simply the BEST!
After Chocolate Chip Cupcakes, try Banana, Pumpkin, or Carrot Cake Cupcakes!
Chocolate Chip Cupcakes
I’m thrilled to share one of our family’s favorite desserts: Chocolate Chip Cupcakes. They’re a fun mashup of chocolate chip cookies and cupcakes, a perfect combo, don’t you think?
It’s hard to resist a great cupcake, but when you add creamy cream cheese frosting and chocolate chip cookie crumbs on top, they become irresistible.
Inspired by my favorite cupcakes from Milk & Cookies, a local bakery, these should be named Cookie Monster Dreams – they’re a dream come true for cookie lovers!
Ingredients In Chocolate Chip Cupcakes
- Eggs: Use room-temp eggs for smoother mixing.
- Sour Cream: Use full-fat sour cream for the best texture.
- Canola Oil: Vegetable oil will also work.
- Vanilla & Almond Extracts: Skip the almond extract if you want a classic vanilla flavor.
- Yellow Cake Mix & Vanilla Pudding Mix: The base for soft and fluffy cupcakes.
- Buttermilk: No buttermilk? Mix milk with a splash of vinegar or lemon juice and let it sit for 5 mins.
- Mini Choc Chips: Toss chips in a bit of dry cake mix before adding to batter.
- Frosting: Add chopped cookies into frosting for the best frosting!
How To Make Chocolate Chip Cupcakes
- Prep: Use cupcake liners to prevent sticking.
- Wet Ingredients: Make sure ingredients are at room temp for smoother mixing.
- Dry Ingredients: Avoid over mixing to keep the cupcakes light and fluffy.
- Add Buttermilk: Stir just until combined to prevent dense cupcakes.
- Chocolate Chips: Toss the chips in a bit of dry cake mix first to prevent them from sinking.
- Fill and Bake: Divide batter evenly into liners, filling 3/4 full.
- Frost: Chill the frosting for 10 mins before piping for easier handling.
Cupcake Tips
- Use room-temp ingredients to help the cupcakes rise evenly and mix easily.
- Don’t mix the batter too much, or the cupcakes will be heavy instead of fluffy.
- Bake in the middle of the oven for even heat and air circulation.
- Let cupcakes cool all the way before frosting to keep the frosting from melting.
- Add powdered sugar a little at a time; more makes the frosting thicker and sweeter, less keeps it softer and less sweet.
Storage
Leftovers?
Store leftover cupcakes in an airtight container at room temp for 2–3 days or in the fridge for up to a week.
Keep frosting in a separate airtight container in the fridge for up to 5 days.
Let cupcakes and frosting come to room temp before serving.
More Cake Recipes
- The best Chocolate Cake
- Waffle Cake ready in no time
- Pumpkin Cupcakes with the best frosting
- Edible Cake Batter filled with sprinkles
- Bundt Cake made two different ways
Chocolate Chip Cupcakes
Equipment
- 2 muffin pans lined
Ingredients
Cupcakes
- 3 large eggs
- 3/4 cup sour cream full-fat
- 3/4 cup canola oil
- 1-1/2 teaspoon vanilla extract
- 1/2 teaspoon almond extract optional
- 1 (15.25-ounce) box yellow cake mix
- 1 (3.4-ounce) package vanilla pudding mix dry
- 1/2 cup buttermilk
- 1 cup mini chocolate chips
Frosting
- 8 tablespoons unsalted butter room temperature
- 4 ounces cream cheese full-fat, room temperature
- 2-1/2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1/16 teaspoon salt
- 1–2 tablespoons heavy cream
- 1/2 cup chocolate chip cookie crumbs
Instructions
- Preheat the oven to 350℉ and line two muffin pans with liners (24 liners total). Set aside.
- In a large bowl, whisk the eggs with a fork. Add the sour cream, canola oil, vanilla extract, and almond extract (if using). Stir until completely combined. Add the cake mix and pudding mix to the bowl. Stir until mostly combined, streaks of cake mix will still be visible. Pour in the buttermilk and mix until the batter is fully combined and smooth. Don't overmix. Fold in the chocolate chips with a spatula.
- Fill cupcake liners 3/4 full, evenly divide the batter between the 24 cupcakes. Bake for 18–23 minutes or until a toothpick inserted in the middle of a cupcake comes out clean or with moist crumbs. Remove from the oven and allow to completely cool before frosting.
- In a large bowl (or stand mixer fitted with the whisk attachment), beat together the butter and cream cheese. Add the powdered sugar, a cup at a time, until smooth and creamy. Beat in the vanilla extract and salt. Slowly add the heavy cream till you reach your desired consistency. With a spatula, fold in about 1/2 cup of chocolate chip cookie crumbs (see note 1).
- Frost cupcakes with a table knife and top with additional cookie crumbs if desired.
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I am totally up for a mash up recipe especially mixing two of my favorite desserts…cookies and cupcakes. Brilliant!
These chocolate chip cupcakes look beautiful and I’m sure delicious!
sooooooooooo buttery and the perfect combo of cookies and cupcakes!
Oh my gosh!!! These look amazing! Those cookie crumbles make for an awesome looking cupcake!
Cupcakes and chocolate chip cookies TOGETHER? I am 100% sure that these babies are what my dreams are made of! I’ll take 3 please 😉 Pinned
These are the cutest cupcakes, Chelsea! I love that you combined my favorite cookie in cake form. Sounds delicious!
They look delicious Chelsea!
Oh wow – you’ve combined my 2 favourite things ever into one epic dessert!!
This looks like the best of both worlds: cupcakes and cookies! Such a great idea!
I love everything with chocolate chips 🙂