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!
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 perfect combo, so I don’t know why I expected anything less than pure deliciousness. And with that creamy cream cheese frosting? Totally irresistible.
I can’t wait for you to try them!
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:
Desserts
Best Chocolate Cake Recipe
Desserts
Waffle Cake
Desserts
Pumpkin Cupcakes
Desserts
Edible Cake Batter
Chocolate Chip Cupcakes
Equipment
- 2 muffin pans lined
Ingredients
- 3 large eggs
- 3/4 cup sour cream full-fat
- 3/4 cup canola oil
- 1-1/2 teaspoons vanilla extract
- 1/2 teaspoon almond extract optional
- 1 (15.25-ounce) box yellow cake mix
- 1 (3.4-ounce) package instant vanilla pudding mix dry
- 1/2 cup buttermilk
- 1 cup mini chocolate chips
- 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 to 2 tablespoons heavy cream
- 1/2 cup chocolate chip cookie crumbs
Instructions
- Preheat oven to 350°F and line 2 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 dividing 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 love these so much!!! Like really really love!
I’m pinning these right now. Perfection!
These cupcakes are too cute, Emily and Chelsea! Chocolate chip cookies are a favorite but in cupcake form they sound simply irresistible! Love the cookie crumble topping too!
Oh Gosh, these are so adorable! Love these cupcakes, Chelsea! Sounds delicious!