Chocolate Chip Cupcakes

5 from 1 vote

Topped with cream cheese frosting and chocolate chip cookie crumbs, these Chocolate Chip Cupcakes are saft, fluffy, and absolutely bursting with delicious chocolatey flavor!

Prep Time25

Cook Time20

Total Time45

Course: Dessert, Snack

Cuisine: American

Keyword: chocolate chip cupcakes

Servings: cupcakes

Author: Chelsea Lords

Cost: $7.36

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

US - Metric

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.

Notes

Note 1: We've found the amount of frosting in the recipe is perfect for 24 cupcakes, but if you like a lot of frosting, you may want to double the frosting amounts.

Nutrition