This Chocolate Chip Cupcake Recipe makes soft, fluffy cupcakes topped with cream cheese buttercream and cookie crumbs. Simply the best!
author’s note
The Ultimate Cookie-Cupcake Combo!
I always ask my kids what special dinner they want for their birthday, and of course they get to pick their cake too. No surprise, my second son asked for a “cookie cupcake.” At first, I laughed and figured I’d just bake a fun cake and top it with cookies. But then I decided to get creative and make exactly what he asked for.
And wow, these did not disappoint.
They were so good, he said he wanted them “for every birthday forever” (haha). Honestly, chocolate chip cookies and cupcakes are the reliable combo, so I don’t know why I expected anything less than pure deliciousness. And with that creamy cream cheese frosting? Totally irresistible.
Ingredients In Chocolate Chip Cupcakes
| Ingredient | Swap or Tip |
|---|---|
| Eggs | Use room-temp eggs for smoother mixing. |
| Sour cream | Use full-fat for best texture. |
| Canola oil | Vegetable oil or any neutral oil works too. |
| Yellow cake mix | Any standard 15.25-oz yellow mix is fine. |
| Vanilla instant pudding mix | Use instant, not cook-and-serve. |
| Buttermilk | No buttermilk? Mix milk with a splash of vinegar or lemon juice. Rest 5 minutes. |
| Mini chocolate chips | Toss in a spoon of dry cake mix before folding in to help suspend. |
| Cream cheese buttercream | It is satisfying to adding chopped cookies for even a fun look and texture! |
How To This Make Chocolate Chip Cupcake Recipe
- Prep: Line muffin pans with liners. Pre-heat oven. Let eggs and sour cream sit out.
- Reserve mix: Place 1 tablespoon dry cake mix in a small bowl for coating the chips.
- Make batter: Whisk eggs, sour cream, oil, and almond extract if using. Add pudding mix and the rest of the cake mix. Pour in buttermilk and mix just until combined.
- Add chips: Toss mini chips in the reserved cake mix. Fold into the batter gently.
- Bake and frost: Fill liners three fourths full. Bake until tops spring back. Cool fully, chill frosting 10 minutes, pipe, and add cookie crumbs.
Storage
Leftovers?
- Store leftover cupcakes from this Chocolate Chip Cupcake Recipe in an airtight container at room temperature for 2–3 days, or refrigerate for up to a week.
- Keep frosting in a separate airtight container in the fridge for up to 5 days.
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Pumpkin Cupcake Recipe
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Lemon Bundt Cake Recipe
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Cinnamon Roll Cupcakeschelsea’s recipe tip
My Top Chocolate Chip Cupcake Recipe Tips
- Use room-temp ingredients to help the cupcakes rise evenly and mix easily.
- Don’t mix the batter too much, or the cakes 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.
