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Chocolate Chip Cupcakes

ByLizzy Mae Early

The Story:

Sometimes you just need a cupcake that you know everyone will love.  It’s as classic as the chocolate chip cookie…but it cupcake form.

Chocolate Chip Cupcakes

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Ingredients
  

Chocolate Chip Cake:

  • 1 box yellow or white cake mix
  • 3 eggs
  • 1/2 C. melted butter cooled
  • 3/4 C. milk or buttermilk
  • 1/2 C. sour cream
  • 2 tsp. vanilla extract
  • 1 1/2 C. mini chocolate chips

Chocolate Buttercream:

  • 1 C. butter softened
  • 1/2 C. unsweetened cocoa powder
  • 2 tsp. vanilla extract
  • 1 Tbsp. milk
  • 2-3 C. powdered sugar

Extra mini chocolate chips for decoration

Instructions
 

  • 1. Preheat oven to 350 degrees and line pans with cupcake liners.
  • 2. Sift cake mix into a small bowl to remove lumps and set aside.
  • 3. In a large bowl, combine eggs, melted butter, milk, sour cream and vanilla extract.
  • 4. Stir in cake mix until smooth. Add chocolate chips and stir again.
  • 5. Fill cupcake liners 3/4 full and bake for 17-22 minute or until an inserted knife comes out clean.
  • 6. Buttercream: Beat butter for 2 minutes. Add cocoa powder, vanilla extract and milk and beat again. Slowly add powdered sugar until you reach your desired consistency.
  • 7. Pipe onto cooled cupcakes and finish with extra mini chocolate chips.

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55 Comments

  2. Plain yogurt would be fine! It just adds extra flavor and keeps the cake really moist

  6. Oops!!! My bad… I just noticed the note at the top of the recipe that it makes 24… I either need more sleep or less caffeine! Sorry…

  7. Hey Lizzie,
    I love your website and I’ve tried a ton of your recipes! I just had a quick question for you. I have to make cupcakes for a boy baby shower in a few weeks and I was wondering which of your cupcakes you think would be best for a baby shower??

  8. Well any chocolate cupcake would be great, but if you want a “blue” look, use any vanilla or cream cheese frosting and dye it blue. But you can always just to a chocolate-chocolate cupcake and use blue sprinkles!

  10. Lizzy, these are the most adorable cupcakes EVER! I love the mini chocolate chips inside the cake. 🙂

  11. Do you ever have problems with the chocolate chips settling in at the bottom of the cupcake? If so, do you have any suggestions to prevent that? I haven’t made these yet but thought they’d be great for a pumpkin carving I’m hosting next week. Very kid (and grown up) friendly!

  12. I never have! Bu if you are worried you can toss them in a little flour. But if you use the buttermilk and the sour cream, the batter is quite thick, so the chips shouldn’t sink! Good luck!

  13. omg these look soooo good! i am such a sucker for all things chocolate chip! sometimes simple and beautiful is just the way to go. 🙂

  14. These are so good! I have made a ton of your stuff before and while I love all of the other flavor combinations, there is something to be said for the simplicity of the chocolate and yellow cake combo, great job!

  15. OMG these chocolate chip cupcakes are delicious! Made them to take to preschool for my son’s 4th birthday. Only thing I did differently was made a vanilla buttercream icing and drizzled a little carmel on top.in addition to the chocolate chips. Thanks for much for this wonderful recipe!

  16. Lizzy, I loved this recipe so much I’m using it for my son’s train birthday cake (minus the chocolate chips) I’m baking it in 2 bread pans. Should have asked before I put them in the oven how long you thought I should bake them. I’m afraid the edges are going to be dry by the time the center is done. Anyway, I’m going to use your chocolate buttercream recipe here for the engine. Does this make enough to cover a regular cake? thanks!

  18. It tasted great but it was a beast to decorate. Not the best texture for cutting up into train cars and frosting. Even with freezing and a crumb coat. Didn’t raise as much as I thought it would and wanted to fall apart and crumble so it wasn’t as pretty as I had hoped but at least it tasted wonderful. Can’t wait to try some of your other recipes.

    thanks again.

  19. hey lizzy! i made these cupcakes last night, they tate awesome but the middles caved in!! i followed the recipe to a T, didnt omit anything so i cant figure out what happened :(. i just put on a little more frosting than normal and they looked jusy fine. i took them to work with me and of course everyone ate them. any ideas what might have happened? maybe the weather change here (texas, it dropped down to 32 degrees) affected it. thanks agin for an awesome recipe!

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  23. if you wanted them to be just plain yellow cake, could you just leave out the chocolate chips? these look great!!!

  25. So I have a stupid non-baker question, can you use lowfat or skim milk? We don’t generally drink “real” milk in our house. And if I was going to get a different type of milk to make these cupcakes, would I be best to go for the buttermilk as opposed to regular milk? Thanks!

  26. Hey, I love this recipe.. but am wondering if you can swap out the white came mix with chocolate fudge cake mix.. or confetti cake mix and it would still work? I have both in my cupboard and want to put them to use.

  28. hi… I just want to ask if I can I substitute with cake mix? we only got cake flour and all purpose flour… tnx

  30. I have a substitute white cake mix recipe on my site! Check under the cupcakes tab!

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  32. I want to make these when my sister comes to visit with my nieces. We are all in love with Nutella and wondering how I could make a Nutella buttercream? Thanks!

  33. I have several nutella buttercream recipes on the site. Just search “nutella” over on the search bar off to the right. Or sometimes it’s under “hazelnut”

  35. I have a white cake mix substitute recipe on the blog, just look for it under my cupcake recipes!

  36. Hello. I’m am making these gems today. When using a white cake you just use the egg whites only. Correct? And no oil? Just milk and SC? I’m also doing my own twist and dropping a choc chip cookie (raw ball) in the center and baking. Hope its yummy

  37. You can use 4 egg whites or 3 full eggs. I like the taste of the yolks though because it’s closer to a real cookie taste! Good luck!

  41. I always use unsalted, but some people prefer salted to cut through the sweetness. It’s just preference!

  44. Yes, but the baking time will be much longer! Anywhere from 30-50 minutes depending on if you’re doing one big one or baking in halves.

  45. Hi!! My girls and I love using your recipes. We made these today for our neighbor’s birthday (he’s 43, but we’ll pretend he’s a kid today). They taste good, but they are fairly oily. Any idea why? Followed your recipe to the letter, using Betty Crocker yellow cake mix.

    Thanks so much for all of your fun recipes!!

  46. I always use Pillsbury mixes, but Betty Crocker bakes up fairly similar. If they seemed oily use less butter next time! maybe only 1/3 C. or 1/4 C. So sorry!

  50. I made these for one of my technitions at works birthday. All of the guys LOVED them. One of the guys said he hadn’t had anything like that before. They were easy to make and really good. This ones going in my recipe book for sure!!!!!

  51. Do you know if this recipe would freeze well? I need to make a cake about a week ahead of time, and want it to be “fresh” to serve!

  53. What kind of butter should I use and also what does melted butter cooled mean? Please answer ASAP!

  54. I put the batter in two 8 inch rounds, thinking maybe I should have done 3 rounds, or two 9inch rounds. Hoping it turns out!!!

  55. Hi! This recipe turned out fantastic. I used olive oil instead of vegetable oil and they still turned out delicious.

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