Chocolate Chip Cupcake

There’s nothing quite like the joy of baking, especially when it comes to making Chocolate Chip Cupcakes. I still remember the first time I made these delightful treats for a family gathering. The aroma of warm cupcakes wafting through the kitchen was enough to draw everyone in, and the anticipation was palpable. Each cupcake is a little bundle of joy, topped with creamy frosting and a sprinkle of cookie crumbs that add a delightful crunch. These cupcakes became an instant hit, and now they’re a staple at every birthday party and holiday celebration in our home.

What to Buy for Chocolate Chip Cupcake

When it comes to making Chocolate Chip Cupcakes, the ingredients you choose can make all the difference. Each element plays a crucial role in achieving that perfect texture and flavor. From the rich chocolate chips to the fluffy sour cream, these ingredients work harmoniously to create a delightful treat. Let’s dive into what you’ll need!

• 3 large eggs – These act as a binding agent, helping to hold the cupcakes together while adding moisture.
• 3/4 cup sour cream (full-fat) – This ingredient adds a rich flavor and keeps the cupcakes moist.
• 3/4 cup canola oil – A great source of fat that ensures the cupcakes are soft and tender.
• 1-1/2 teaspoons vanilla extract – This adds a warm, aromatic flavor that enhances the sweetness.
• 1/2 teaspoon almond extract (optional) – A subtle flavor that complements the chocolate perfectly.
• 1 (15.25-ounce) box yellow cake mix – The base of our cupcakes, providing a solid foundation of flavor and texture.
• 1 (3.4-ounce) package instant vanilla pudding mix (dry) – This helps in making the cupcakes incredibly moist and tender.
• 1/2 cup buttermilk – Adds tangy flavor and richness.
• 1 cup mini chocolate chips – The star of the show, adding sweet bursts of chocolate in every bite.
• 8 tablespoons unsalted butter (room temperature) – For the frosting, it adds richness and flavor.
• 4 ounces cream cheese (full-fat, room temperature) – Gives the frosting a creamy texture.
• 2-1/2 cups powdered sugar – Sweetens the frosting to perfection.
• 1 teaspoon vanilla extract – To flavor the frosting and enhance sweetness.
• 1/16 teaspoon salt – Balances the sweetness in the frosting.
• 1 to 2 tablespoons heavy cream – Adjusts the consistency of the frosting.
• 1/2 cup chocolate chip cookie crumbs – For topping, adding crunch and extra chocolate flavor.

Recipe Steps for Chocolate Chip Cupcake

Getting started on your Chocolate Chip Cupcakes is simple and absolutely rewarding. Let’s roll up our sleeves and get into the step-by-step process. It’s all about combining the right ingredients and following each step carefully!

1. Preheat your oven to 350°F and line two muffin pans with cupcake liners. You’ll need a total of 24 liners for this recipe, so make sure you have enough ready!
2. In a large bowl, whisk together the eggs until they are well-beaten. This is where you set the stage for a fluffy cupcake.
3. Add in the sour cream, canola oil, vanilla extract, and almond extract (if using). Stir everything together until it’s completely combined.
4. Now, it’s time to introduce the dry ingredients. Add the yellow cake mix and pudding mix to the bowl. Stir gently until it’s mostly mixed, but don’t worry if you see some streaks of dry mix.
5. Pour in the buttermilk and gently fold it into the mixture until the batter is smooth and fully combined. Be careful not to overmix; a few lumps are okay!
6. Now, fold in the mini chocolate chips with a spatula, ensuring they are evenly distributed throughout the batter.
7. Using a scoop or measuring cup, fill each cupcake liner about three-quarters full with the batter. This allows room for them to rise.
8. Bake the cupcakes in the preheated oven for 18 to 23 minutes. You’ll know they’re done when a toothpick inserted into the center comes out clean or with a few moist crumbs.
9. Once baked, remove the cupcakes from the oven and let them cool completely in the pans. Patience is key here, as you’ll want them cool enough to frost without melting the frosting!
10. While the cupcakes are cooling, prepare the frosting. In a large bowl or using a stand mixer, beat together the butter and cream cheese until they are smooth and creamy.
11. Gradually add the powdered sugar one cup at a time, mixing until incorporated and smooth. Make sure to scrape down the sides of the bowl as needed!
12. Next, mix in the vanilla extract and salt, enhancing the flavors of your frosting.
13. Slowly drizzle in the heavy cream until you reach your desired frosting consistency. It should be spreadable and fluffy!
14. Finally, gently fold in about half a cup of chocolate chip cookie crumbs to add a delightful texture to your frosting.
15. Once the cupcakes are completely cool, take a table knife and frost each cupcake generously. Top with additional cookie crumbs if you desire for that extra crunch!

Make It Your Own

Personalizing your Chocolate Chip Cupcakes can be a delightful journey. Here are some tips to help you make these treats uniquely yours!

• Flavor Variations: Experiment with different flavored cake mixes or add citrus zest for a refreshing twist.
• Different Chocolate Types: Swap the mini chocolate chips for dark, milk, or even white chocolate chips to change up the flavor.
• Frosting Fun: Try different frosting styles such as whipped cream or ganache for a different texture and taste.
• Decorative Toppings: Add colorful sprinkles or edible glitter to make your cupcakes festive for special occasions!
• Storage: Keep leftover cupcakes in an airtight container at room temperature for up to two to three days.
• Freezing: You can freeze these cupcakes for up to three months. Just wrap them well to prevent freezer burn.
• Pairing Ideas: Serve your cupcakes with a scoop of vanilla ice cream for an indulgent treat!

Serve This Chocolate Chip Cupcake With

Serving your delicious Chocolate Chip Cupcakes can elevate any occasion. Here are some ideas on how to pair them with other elements:

• Ice Cream: A scoop of vanilla or chocolate ice cream pairs beautifully with these cupcakes.
• Coffee: Enjoying a cupcake with a warm cup of coffee or tea makes for a perfect afternoon treat.
• Fruit Salad: A fresh fruit salad can add a refreshing contrast to the sweet flavors of the cupcakes.
• Parties: These cupcakes are perfect for birthdays, summer picnics, or any festive gathering.
• Seasonal Pairings: In the fall, serve with spiced cider or in the winter, with hot cocoa.
• Storage Tips: If you have leftovers, store them in an airtight container to maintain freshness for a few days.

FAQ

Conclusion

These Chocolate Chip Cupcakes are truly a delightful treat that brings joy to every gathering. The combination of soft, fluffy cake and rich frosting makes them irresistible. I encourage you to try this recipe and experience the happiness they bring. Delight your loved ones with these sweet creations, and enjoy every moment of baking and sharing!

Chocolate Chip Cupcake

Craving something sweet? These Chocolate Chip Cupcakes are the ultimate treat! Indulge in moist, fluffy cupcakes packed with rich chocolate flavor and topped with creamy, dreamy frosting. Perfect for any occasion!

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 20 minutes mins

Total Time 45 minutes mins

Servings: 24 cupcakes

Course: Desserts

Cuisine: American

Calories: 220

Ingredients Equipment Method Notes

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 box yellow cake mix
• 1 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

Equipment

• muffin pans

Method

 

1. Preheat your oven to 350°F and line two muffin pans with cupcake liners. You’ll need a total of 24 liners for this recipe, so make sure you have enough ready!
2. In a large bowl, whisk together the eggs until they are well-beaten. This is where you set the stage for a fluffy cupcake.
3. Add in the sour cream, canola oil, vanilla extract, and almond extract (if using). Stir everything together until it's completely combined.
4. Now, it’s time to introduce the dry ingredients. Add the yellow cake mix and pudding mix to the bowl. Stir gently until it’s mostly mixed, but don’t worry if you see some streaks of dry mix.
5. Pour in the buttermilk and gently fold it into the mixture until the batter is smooth and fully combined. Be careful not to overmix; a few lumps are okay!
6. Using a spatula, fold in the mini chocolate chips, ensuring they are evenly distributed throughout the batter.
7. Using a scoop or measuring cup, fill each cupcake liner about three-quarters full with the batter. This allows room for them to rise.
8. Bake the cupcakes in the preheated oven for 18 to 23 minutes. You’ll know they’re done when a toothpick inserted into the center comes out clean or with a few moist crumbs.
9. Once baked, remove the cupcakes from the oven and let them cool completely in the pans. Patience is key here, as you'll want them cool enough to frost without melting the frosting!
10. While the cupcakes are cooling, prepare the frosting. In a large bowl or using a stand mixer, beat together the butter and cream cheese until they are smooth and creamy.
11. Gradually add the powdered sugar one cup at a time, mixing until incorporated and smooth. Make sure to scrape down the sides of the bowl as needed!
12. Next, mix in the vanilla extract and salt, enhancing the flavors of your frosting.
13. Slowly drizzle in the heavy cream until you reach your desired frosting consistency. It should be spreadable and fluffy!
14. Finally, gently fold in about half a cup of chocolate chip cookie crumbs to add a delightful texture to your frosting.
15. Once the cupcakes are completely cool, take a table knife and frost each cupcake generously. Top with additional cookie crumbs if you desire for that extra crunch!

Notes

• Tip 1: I’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.
• Tip 2: Store leftover cupcakes in an airtight container at room temperature for up to 2-3 days.
• Tip 3: For longer storage, refrigerate them for up to a week or freeze for up to 3 months.

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Meet Delilah Moon

We eat with our eyes first, and I strive to capture the energy of our food through photography. I am deeply involved in the cooking process, styling our dishes to show you exactly how appetizing they can be. I hope this recipe inspires you to get creative and confident in your own kitchen.