Easy Chocolate Chip Cupcakes Recipe

This chocolate chip cupcake recipe is so easy and delicious to make any time of year. Moist cupcakes are filled with chocolate chips and then frosted with a buttercream icing for a fun treat.

I love to take these to BBQs and picnics because everyone loves them. They are the best cupcakes for any special occasion.

These are one of our many delicious and easy cupcake recipes you will want to bookmark for later.

Add us as a Google Trusted Source

Why Try This Recipe

Easy Recipe. These easy chocolate chip cupcakes incredibly simple to make. With a box cake mix and just a few simple ingredients, just follow the simple steps, you’ll have a delicious dessert in no time.

Incredible flavor: The chocolate chip flavor is out of this world. If you’re a fan of all things chocolate, you won’t be disappointed. Plus, the buttercream frosting on top gives the cake a creamy touch that will make your taste buds sing.

Moist and sweet: These fluffy chocolate chip cupcakes are moist and soft, with just the right amount of sweetness. This makes the perfect cupcakes that are always enjoyed.

Ingredients

• chocolate chips – use milk chocolate chips or semisweet chocolate chips
• all purpose flour
• unsalted butter – a room temperature
• eggs
• sugar
• vanilla extract
• milk

See recipe card for quantities.

Equipment

• large bowl or mixer with paddle attachment
• muffin tin
• cupcake liners
• wire rack
• piping tube and tip

Instructions

Step 1 – Preheat oven and prepare cupcake tin with liners. In a large mixing bowl, assemble wet ingredients.

Step 2 – Add dry ingredients to wet ingredients.

Step 3 – Add chocolate chips and blend.

Step 4 – Let cupcakes cool on cooling rack.

Step 5 – Prepare the toppings for the cupcakes.

Step 6 – Frost cooled cupcakes with Vanilla Buttercream frosting.

Step 7 – Add chocolate chips and cookie halves to top of cupcake.

Substitutions & Variations

• mini chocolate chips – these are cute as a optional topping
• semisweet chocolate chips – can be used in place of milk chocolate chips
• chocolate frosting – feel free to change up the frosting for additional chocolate flavor.
• chocolate sprinkles – can be added to the toppings.

Storage

Store leftovers in an airtight container in the refrigerator.

Recipe FAQs

More Easy Cupcake Recipes

Looking for other recipes like this? Try these:

• Mango Cupcakes – Made from a boxed cake mix and fresh mango – so easy and delicious!
• Kit Kat Cupcakes – If you love the candy, you will love this simple cupcake recipe.
• Lime and Coconut Cupcakes –
• Banana Cream Cupcakes – All the flavors of banana cream in a cupcake – so good!
• Strawberry Cupcakes – Made with fresh strawberries and topped with a strawberry buttercream.
• Peanut Butter Cupcakes with Peanut Butter Frosting – These will absolutely delight the peanut butter fan!

Be sure to check out our cake recipes too!

Chocolate Chip Cupcakes Recipe

Raquel Pineira

These easy chocolate chip cupcakes are the best cupcakes with a classic flavor. Perfect for picnics, parties and special occasions, these cupakes are filled with chocolate chips and topped with a chocolate chip cookie.

5 from 16 votes

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 30 minutes mins

Course Dessert

Cuisine American

Servings 28

Calories 303 kcal

Equipment

• ▢
  Large Bowl
• ▢
  muffin pan
• ▢
  cupcake liners
• ▢
  Hand mixer or any electric mixer
• ▢
  piping bag
• ▢
  piping tip

Ingredients

  

1x2x3x

Cupcake Ingredients

• 1 ⅔ cup granulated sugar
• ½ cup unsalted butter softened (one stick)
• 6 large egg whites
• 2 cups all purpose flour
• 2 ½ teaspoons Baking powder
• ½ teaspoon Salt
• 1 teaspoon Vanilla
• 1 ¼ cups cold milk whole milk preferred
• ¼ cup vegetable oil
• 1 10 oz bag milk chocolate chips divided

Frosting Ingredients

• ½ cup unsalted butter softened
• ½ cup shortening
• ½ teaspoon Salt
• 1 teaspoon Vanilla
• 2 tablespoons milk
• 4 cups powdered sugar
• 1 pkg Chocolate Chip cookies
• 1/2 cup Milk chocolate chips for decoration

Instructions

 

Prepare Cupcakes

• Preheat the oven to 350 degrees. Line a cupcake pan with liners (or spray with non-stick spray), set aside.
• Cream together the softened butter and sugar until well combined.
• Add in the liquid ingredients – the separated egg whites (discard the yolks or save for a custard, creme brulee, etc), the milk, vanilla and oil. Thoroughly mix the ingredients – stopping the mixer and scraping the sides occasionally to ensure everything gets mixed in.
• In a separate bowl, combine the dry ingredients – flour, salt and baking powder – and whisk.
• Combine the dry ingredients with the mixing bowl containing the butter and liquid ingredients. Stir on low speed for about a minute. Stop the mixer and scrape down the sides. Continue to mix on medium speed for about another minute until the mixture is well combined.
• Using just one cup of the chocolate chips, add them to the cake batter, reserving the remaining chocolate chips for decoration.
• Fill each cupcake cavity until about ⅔ full of cupcake batter. Should get approximately 30 regular sized cupcakes.
• Bake for approximately 14-16 minutes or until slightly golden brown and the middle of each cupcake is set.
• Allow baked cupcakes to cool to the touch before decorating.

Prepare Frosting

• In the bowl of a stand mixer, combine the softened butter and shortening Add in the salt, vanilla, milk and powdered sugar. Mix on low speed until most of the powdered sugar is incorporated, while scraping down the sides of the bowl.
• Mix again on medium speed for about a minute to ensure all mixture is smooth and fluffy.
• Once your frosting consistency is correct, transfer the mixture to a pastry bag fitted with a large star (or round) tip.
• Once the cupcakes are cool to the touch, they are ready to decorate. If the cupcakes are at all warm, it will melt the frosting and make a big mess. In a spiral movement, slowly squeeze the bag to pipe the frosting – starting at the outside edge and around to create a cone or mountain shape. Continue on until all the cupcakes are decorated.
• Decorate the top of the cupcakes with chopped chocolate pieces and chips. Cut each Chips Ahoy cookie in half and place into the frosting.
• Can be stored in an airtight container in the fridge for up to two days. They can also be frozen for up to 3 months.

Notes

If the frosting appears too dry and chunky – add in an additional tablespoon of milk. Adding in too much milk too soon may thin out the frosting – if this happens, add a little bit more powdered sugar. You’ll want the frosting to be thick enough to hold it’s shape (think stiff peaks) but also smooth and creamy and not clumpy.

Using the Chewy Chips Ahow cookies are eaier and cleaner to cut – however the traditional can also be used and a serrated knife used to cut them.

We prefer fresh egg whites rather than boxed ones.

If cooking more than one cupcake pan at a time, rotate the pans and switch racks half way through the cook time to ensure an even exposure and prevent over-browning the edges.

Use a pastry bag (or ziploc) to pipe the frosting – preferably fitted with a wide star tip or round tip. These can be purchased online or your local hobby / craft store.
Our preferred chocolate chips are Ghirardelli – but any brand can be used

Nutrition

Calories: 303kcalCarbohydrates: 45gProtein: 2gFat: 14gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 19mgSodium: 170mgPotassium: 38mgFiber: 1gSugar: 33gVitamin A: 204IUCalcium: 26mgIron: 1mg

Tried this recipe?Let us know how it was!

If you love this recipe, please consider giving it a five star rating.

If you are not yet subscribing to my CELEBRATE THE SEASON newsletter, you can subscribe here. I share easy recipes for the season that the entire family is sure to love and also a few things that I don’t share here. I will email you only once a week as I know how valuable your time is and respect that tremendously!