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 perfect 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 |
| Almond extract (optional) | A tiny splash gives a bakery-style flavor |
| Cream cheese buttercream | Stir in chopped cookies for flavor and texture |
How To Make Chocolate Chip Cupcake Recipe
The full instructions are below in the recipe card but here are some tips as you go!
- 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 leftovers of this chocolate chip cupcake recipe 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 And Cupcake Recipes:
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.
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.
