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Chocolate Chip Cupcakes

These super-moist Chocolate Chip Cupcakes with cream cheese buttercream frosting and chocolate chip cookie crumbs, reign supreme in the dessert world. Soft, fluffy, and bursting with buttery flavor, these chocolate chip cupcakes are the absolute BEST!
Course Dessert
Cuisine American
Keyword chocolate chip cupcakes
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings 24 cupcakes
Calories 328kcal

Ingredients

Cupcakes

  • 3 large eggs
  • 3/4 cup full-fat sour cream
  • 3/4 cup canola oil
  • 1 and 1/2 teaspoon vanilla extract
  • 1/2 teaspoon almond extract, optional
  • 1 box (15.25 ounces) Betty Crocker Super Moist Yellow Cake Mix, (or your preferred brand)
  • 1 package (3.4 ounces) vanilla pudding mix, dry (do not prepare)
  • 1/2 cup buttermilk
  • 1 cup miniature chocolate chips

Frosting (See Note 1)

  • 1/2 cup (8 tablespoons) unsalted butter, softened to room temperature
  • 4 ounces full-fat cream cheese. softened to room temperature
  • 2 and 1/2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1/16 teaspoon (tiny pinch) fine sea salt
  • 1-2 tablespoons heavy cream
  • 1/2 cup chocolate chip cookie crumbs, plus more for garnish if desired

Instructions

  • PREP: Preheat the oven to 350 degrees F and line two cupcake pans with liners (24 liners total). Set aside.
  • CUPCAKE BATTER: In a large bowl, whisk the eggs with a fork. Add in the sour cream, canola oil, vanilla extract, and almond extract if using. Stir until completely combined. Add the cake mix and pudding mix into the bowl. Stir until mostly combined (streaks of cake mix will still be there). Pour in the buttermilk and mix until batter is fully combined and smooth. Don't over mix. With a spatula, fold in the chocolate chips.
  • BAKE: Fill cupcake liners 3/4 full (batter should yield 24 cupcakes). Bake for 18-23 minutes or until a tooth pick comes out clean or with moist crumbs when inserted in the middle of a cupcake. Remove from the oven and allow to completely cool before frosting.
  • 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 in the heavy cream to reach desired consistency. With a spatula, fold in about 1/2 cup chocolate chip cookie crumbs.
  • DECORATE: Frost cupcakes with a butterknife 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

Serving: 24cupcakes | Calories: 328kcal | Carbohydrates: 38.7g | Protein: 2.9g | Fat: 18.8g | Cholesterol: 43.3mg | Sodium: 219.8mg | Fiber: 0.7g | Sugar: 30.2g